Huevos con Champiñones (Baked Eggs with Portobello)

Baked Egg with PortobelloBaked Eggs with Portobello dish is perfect for a brunch, it is delicious and easy to make. Substitute your favorite mushrooms for Portobello.





  • 6 large eggs
  • ¼ cup chopped onions
  • 2 tablespoons butter
  • 4 cups chopped Portobello mushrooms
  • 2 tablespoons flour
  • 1/3 cup milk
  • 6 tablespoons heavy cream
  • 6 tablespoons parmigiano-reggiano
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped thyme
  • Salt and pepper


  1. Preheat the oven to 375° F
  2. Heat the butter in a medium skillet over medium heat. Add the onions and cook for 1 to 2 minutes, then add the mushrooms and cook for an additional 5 minutes or until the onions are translucent.
  3. Add the flour and milk stirring constantly, cook about 2 minutes, season with salt and pepper. Add parsley and thyme, remove from the heat.
  4. Rub the inside of 6 small ramekins with butter and then add mushroom mixture into each ramekin. Add 1 egg to each, season with salt and pepper. Add 1 tablespoon heavy cream and 1 tablespoon parmigiano-reggiano cheese. Place the ramekins in a baking dish and bake about 8 to 10 minutes. Serve immediately.
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  1. says

    This does sound good! And I LOVE Portobello! Now I just have to go out and buy some ramekins! (It seems like everytime I turn around I am having to buy something else for cooking.)

  2. Erica says

    Thank you everyone for all your comments!It is a great brunch dish for sure and can be varied with other ingredients too.

  3. says

    Wow, the cooking way of this dish is great and easy to cook, I’ll try it later and I hope it tastes delicious. Just one suggestion: If you add some cooking pictures it will be easier to follow! One question:How to add your blog into my rrs reader? thanks so much.

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