Baked Egg-Stuffed Mushrooms with Parmesan
Savory cremini mushrooms baked with a rich egg and cheese filling, perfect for a low-carb breakfast or light lunch. This American-inspired recipe (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.
Ingredients
- 12 medium cremini mushrooms
- 4 large eggs
- 1/2 cup shredded cheddar cheese
- 2 tbsp unsalted butter
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
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Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 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.
- 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.
- Step 4: Bake for 22-25 minutes until eggs are set and edges of mushrooms are golden brown, checking at the 20-minute mark.
