Baked Egg-Stuffed Mushrooms with Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Savory cremini mushrooms baked with a rich egg and cheese filling, perfect for a low-carb breakfast or light lunch. This american-inspired breakfast (low-carb) ready in about 40 minutes combines cremini mushrooms, large eggs, shredded cheddar cheese into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 250 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (10 ratings) Prep: 15 min Cook: 25 min Serves 4 American cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Step 2: Clean mushrooms, removing stems and wiping caps with a damp cloth. In a bowl, whisk 4 large eggs with 1/2 cup shredded cheddar cheese, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper until fully combined.
  3. Step 3: Spoon egg mixture evenly into mushroom caps, filling each to the brim. Place on the baking sheet and dot each cap with 2 tbsp unsalted butter.
  4. Step 4: Bake for 22-25 minutes until eggs are set and edges of mushrooms are golden brown, checking at the 20-minute mark.

Frequently asked questions

How long does Baked Egg-Stuffed Mushrooms with Parmesan take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Baked Egg-Stuffed Mushrooms with Parmesan?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Baked Egg-Stuffed Mushrooms with Parmesan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Egg-Stuffed Mushrooms with Parmesan for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Egg-Stuffed Mushrooms with Parmesan low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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