Jump to Recipe Print RecipeThe aroma of roasted portobello mushrooms lovingly fills my kitchen, instantly whisking me away to a sun-drenched brunch table. Today, I’m excited to share my recipe for Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce—a delightful take on traditional breakfast fare. This dish not only elevates your brunch game but also caters to various dietary needs, making it gluten-free and low-carb. Imagine sinking your fork into tender, meaty mushrooms, perfectly topped with a silky poached egg, all enveloped in a creamy mushroom sauce that brings everything together. It’s a cozy yet sophisticated meal that can be effortlessly prepared for a lazy Sunday or a special gathering. Curious about how to add your twist, like substituting blue cheese for parmesan? Stick around to discover all the delicious possibilities! Why are Roasted Portobello Mushrooms a Must-Try? Heartfelt flavor: Roasting portobello mushrooms enhances their deep, umami richness, creating a dish that feels gourmet without the fuss. Decadent sauce: A creamy mushroom sauce drizzled over the top envelops every bite in luxury, making brunch feel special. Simple poached eggs: A perfectly poached egg is the cherry on top, adding a runny yolk that brings brightness and moisture. Versatile options: Easily swap in different cheeses or vegetables like sautéed spinach or asparagus for a personal touch! Check out my delicious Jalapeno Popper Roasted Potato Salad as a side for a complete meal that’s just as easy. With minimal effort, this dish is destined to impress friends and family alike! Roasted Portobello Mushrooms Ingredients • Get ready to create a mouthwatering dish! For the Mushrooms Portobello Mushrooms – These serve as a hearty base, perfectly mimicking the texture of an English muffin. Dried Porcini Mushrooms – They add an intense umami flavor to the sauce; if you’re fresh out, fresh mushrooms can work too! For the Sauce Shallots – These contribute a sweet depth; feel free to swap with onions if needed. Garlic – Use fresh garlic for the best aroma and taste. Thyme – A sprinkle of this herb adds an earthy note; fresh or dried works, just remember to adjust the quantity! Butter – This ingredient lends richness; olive oil serves as a great dairy-free alternative. Cream – Essential for achieving a velvety sauce; opt for heavy cream for richness, or half-and-half for a lighter touch. Parmesan Cheese – This enhances the creaminess and flavor; swap it with blue cheese for a bold twist or leave it out for a lighter option. For the Poached Eggs Eggs – Fresh eggs will give you the best runny yolk for draping over the mushrooms. Salt & Pepper – Don’t forget to season to taste at each stage to elevate all the flavors! For the Greens Spinach – Freshly steamed spinach not only adds nutrition but also stunning color; kale or other leafy greens could work instead. With these ingredients, you’re well on your way to creating a beautiful and delicious dish of roasted portobello mushrooms with poached eggs in a creamy mushroom sauce that’s sure to become a breakfast favorite! Step‑by‑Step Instructions for Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce Step 1: Soak Dried Mushrooms Start by soaking the dried porcini mushrooms in a bowl of hot water for about 20 minutes. This rehydration process allows the mushrooms to regain their tender texture and enriches the flavor of your creamy mushroom sauce. After soaking, gently squeeze out excess liquid and reserve the soaking water for later use. Step 2: Prepare Portobello Mushrooms While the porcini mushrooms are soaking, preheat your oven to 400°F (200°C). Clean the portobello mushrooms and remove the stems. Brush their caps lightly with oil, then season with salt and pepper. Place the mushrooms gill-side up on a baking sheet and roast them in the oven for 10–30 minutes until they are tender and slightly golden. Step 3: Make the Mushroom Sauce In a medium skillet over medium heat, melt 2 tablespoons of butter. Add the chopped rehydrated porcini mushrooms, shallots, chopped garlic, and thyme. Sauté the mixture for about 2 minutes, stirring frequently until fragrant. Next, pour in the reserved soaking liquid and bring it to a simmer. Let it reduce for a few minutes before stirring in the cream and parmesan cheese, allowing the sauce to thicken for another 2–4 minutes. Step 4: Poach Eggs In a large pot, fill it with water and bring to a gentle simmer over medium heat. Crack each egg into separate small bowls, ensuring they are fresh. Create a whirlpool in the simmering water using a spoon and gently drop the eggs in one by one. Cook them for about 2–3 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to carefully remove the poached eggs. Step 5: Assemble Plates To plate your dish, start by placing a roasted portobello mushroom on each serving plate as the base. Top the mushrooms with a handful of freshly steamed spinach, then delicately place a poached egg on top. Finish by drizzling the creamy mushroom sauce generously over the egg and remaining ingredients. Enjoy the delightful layers of flavor in your roasted portobello mushrooms with poached eggs! Make Ahead Options These Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce are perfect for meal prep enthusiasts! You can roast the portobello mushrooms and prepare the creamy mushroom sauce up to 3 days in advance; just store them separately in airtight containers in the refrigerator. To keep the mushrooms moist, roast them with the gill side up and avoid overcrowding during cooking. When you’re ready to serve, simply reheat the roasted mushrooms and sauce on the stovetop while you poach fresh eggs (which only takes about 2-3 minutes). This way, you’ll enjoy a delicious brunch with minimal effort and maximum convenience! Roasted Portobello Mushrooms Variations Embrace the opportunity to make this dish your own with delightful twists that cater to your taste! Fresh Mushroom Medley: Replace dried porcini with a mix of fresh mushrooms like shiitake and cremini for earthier flavors. The vibrant textures will amplify your dish! Blue Cheese Boost: Swap out parmesan for creamy blue cheese to add a bold punch. This variation is perfect for those who crave a daring flavor profile. Dairy-Free Delight: Use coconut cream in place of heavy cream for a lighter version that still delivers a luxurious mouthfeel, embracing the benefits of plant-based cooking. Veggie Variety: Add roasted asparagus or sautéed kale alongside spinach for a colorful medley of greens that not only enhances nutrition but also gives a visual feast. Spicy Kick: Incorporate chili flakes or a drizzle of sriracha to the creamy sauce for an exciting heat that balances the richness beautifully. Herb Twist: Infuse the sauce with fresh basil or oregano instead of thyme for a new aromatic experience that brightens the dish. Nuts for Crunch: Top with toasted pine nuts or walnuts for a satisfying crunch and a nutty flavor that contrasts wonderfully with the creamy sauce. Zesty Lemon: A squeeze of fresh lemon juice over the final assembly adds a zesty brightness that cuts through the richness. It’s a simple step that elevates the dish wonderfully! For an amazing side to pair, check out my tasty recipe for Crispy Roasted Cauliflower that complements these mushrooms perfectly. Each variation contributes a personal touch to your roasted portobello mushrooms, making every meal a unique celebration! What to Serve with Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce Imagine a table filled with flavors that perfectly complement the earthy richness of your mushrooms and the heavenly creaminess of your sauce. Crusty Bread: A warm, freshly baked baguette is perfect for soaking up the creamy sauce, adding a delightful crunch to your meal. Simple Green Salad: A light salad with mixed greens and a tangy vinaigrette contrasts beautifully with the richness of the dish, refreshing your palate. Garlic Mashed Potatoes: Creamy, buttery mashed potatoes are a comforting side that pairs well with the robust flavors of the mushrooms. Roasted Asparagus: Tender asparagus spears add a touch of elegance to your plate, balancing flavors while contributing a nutty crunch. Soft Cheese Plate: Offer a selection of soft cheeses like goat cheese or brie, enhancing the meal with creamy textures and diverse flavors. Chilled White Wine: A crisp Sauvignon Blanc or a light Chardonnay heightens the dish’s umami notes, making each bite simply irresistible. These accompaniments will elevate your brunch experience, turning it into a feast that leaves everyone satisfied and smiling! Expert Tips for Roasted Portobello Mushrooms Moisture Retention: To keep portobello mushrooms juicy, roast them gill-side up. This method prevents moisture loss and avoids overcooking. Egg Poaching Precision: Keep the water at a gentle simmer while poaching your eggs. A rolling boil can break the eggs apart, ruining their shape. Flavor Boost: Incorporate the reserved soaking liquid from the dried porcini mushrooms into your sauce for a deeply umami flavor that enhances the overall taste. Creamy Consistency: Avoid overcooking the sauce; simmer just until it thickens. Over-simmering can lead to separation, affecting the creaminess. Seasoning Timing: Adjust salt and pepper at different stages of cooking to build a richer flavor profile in your roasted portobello mushrooms and sauce. How to Store and Freeze Roasted Portobello Mushrooms Fridge: Store leftover roasted portobello mushrooms and sauce in an airtight container in the fridge for up to 3 days. This keeps them fresh and ready for a quick meal. Freezer: For longer storage, freeze the mushrooms and sauce in separate airtight containers for up to 1 month. Just let them cool before freezing to maintain the best texture. Reheating: To reheat, gently warm the mushrooms in the microwave or on the stovetop. For the sauce, heat in a saucepan over low heat, stirring occasionally until warmed through. Preparing Ahead: Consider making the sauce in advance and storing it. This allows you to enjoy your roasted portobello mushrooms with poached eggs more easily on busy mornings! Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce Recipe FAQs How do I select ripe portobello mushrooms? When choosing portobello mushrooms, look for firm caps with a smooth texture and no dark spots or blemishes. The gills should be mostly closed and dark brown, indicating freshness. If they have a sour smell or are mushy, it’s best to opt for another batch. What’s the best way to store leftover roasted portobello mushrooms? Store leftover roasted portobello mushrooms and sauce in an airtight container in the fridge for up to 3 days. Make sure to let them cool before sealing to prevent moisture buildup. If you want to keep them longer, freeze them as detailed below. Can I freeze roasted portobello mushrooms and the creamy sauce? Absolutely! For freezing, allow the roasted mushrooms and sauce to cool completely. Transfer them into separate airtight containers or heavy-duty freezer bags. They can be stored in the freezer for up to 1 month. When ready to enjoy, thaw in the fridge overnight before reheating. What do I do if my sauce is too thick? If your creamy mushroom sauce turns out thicker than desired, don’t worry! You can easily fix it by adding a splash of milk or broth while gently reheating it over low heat. Stir continuously until it reaches your preferred consistency, ensuring a smooth, luxurious sauce. Are there any dietary concerns I should be aware of with this recipe? This dish is gluten-free, low-carb, and vegetarian-friendly! However, if you’re preparing for someone with dietary restrictions or allergies, be sure to check that the butter can be safely substituted with olive oil for a dairy-free option. Always ensure your ingredients are free from cross-contamination. Can I make any substitutions in this recipe? Certainly! You can replace dried porcini mushrooms with fresh or a mix of wild mushrooms for a different flavor profile. Additionally, swap out parmesan cheese for blue cheese for an extra punch, or omit it altogether for a dairy-free version. Incorporating fresh veggies like asparagus is also a wonderful way to customize this dish! Savor Roasted Portobello Mushrooms with Creamy Poached Eggs Delight in roasted portobello mushrooms topped with poached eggs in a rich creamy sauce—perfect for a gourmet breakfast experience. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 30 minutes minsTotal Time 50 minutes mins Servings: 2 servingsCourse: BreakfastCuisine: AmericanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Mushrooms2 Portobello Mushrooms1/2 cup Dried Porcini Mushrooms Soaked in hot waterFor the Sauce2 tablespoons Butter Use olive oil for a dairy-free option1 medium Shallot Chopped2 cloves Garlic Minced1 teaspoon Thyme Fresh or dried1 cup Cream Heavy cream or half-and-half1/4 cup Parmesan Cheese Can be swapped with blue cheeseSalt & Pepper To tasteFor the Poached Eggs2 Eggs FreshFor the Greens1 cup Spinach Freshly steamed Equipment ovenskilletLarge potSlotted spoonbaking sheetBowls Method Step-by-Step InstructionsSoak the dried porcini mushrooms in hot water for about 20 minutes, then squeeze out excess liquid and reserve the soaking water.Preheat the oven to 400°F (200°C). Clean and prepare the portobello mushrooms, brushing with oil and seasoning with salt and pepper. Roast for 10-30 minutes.In a medium skillet, melt 2 tablespoons of butter, add chopped rehydrated porcini mushrooms, shallots, garlic, thyme, and sauté until fragrant. Add reserved soaking liquid, then stir in cream and parmesan until thickened.Poach the eggs in simmering water for 2-3 minutes until whites are set and yolks are runny. Use a slotted spoon to remove.Assemble the plates by placing a roasted mushroom on each, topping with spinach, a poached egg, and drizzling with the creamy sauce. Serve and enjoy. Nutrition Serving: 1plateCalories: 450kcalCarbohydrates: 10gProtein: 25gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 300mgSodium: 450mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 2500IUVitamin C: 20mgCalcium: 200mgIron: 3mg NotesFor best results, roast portobello mushrooms gill-side up to retain moisture. Adjust seasoning at different stages for enhanced flavor. Tried this recipe?Let us know how it was!
