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Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

[heart_this] · Feb 28, 2012 · 65 Comments

Roasted Portobello Mushroom with Poached Egg in a Creamy Mushroom Sauce

Grilled portobello mushrooms topped with steamed spinach, a poached egg and a creamy mushroom sauce.

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It has been a while since I last made a really nice mushroom dish and consequently mushrooms have been on my mind a lot lately. The one idea that kept coming up was to do a version of eggs benedict where the English muffins are replaced with roasted portobello mushroom caps. Since I was going with a mushroom theme I figured that a tasty mushroom sauce would be a nice replacement for the hollandaise sauce and spinach seemed like a better fit than the ham. With this idea in place I took the opportunity over the weekend to satisfy my mushroom cravings by making these roasted portobello mushrooms with poached eggs in a creamy mushroom sauce for a lazy Sunday morning brunch.

Roasted Portobello Mushroom with Poached Egg in a Creamy Mushroom Sauce
Since the mushroom sauce was going to be the star of the show I started with some flavour packed, umami ladened, dried porcini mushrooms to which I added shallots, garlic, thyme, cream and parmesan. One trick to getting the most flavour from dried mushrooms is to make sure that you use the water that they are soaked in, in the dish like I do in this sauce. The final results from my mushroom eggs benedict idea were a great success and I am looking forward to making these roasted portobello mushrooms with poached eggs in a creamy mushroom again soon! I was also thinking that if you are a fan of blue cheese, like I am , then a nice alternative would be to replace the parmesan with a creamy mild blue cheese.

Roasted Portobello Mushroom with Poached Egg in a Creamy Mushroom Sauce

Roasted Portobello Mushroom with Poached Egg in a Creamy Mushroom Sauce

Roasted Portobello Mushroom with Poached Egg in a Creamy Mushroom Sauce

Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 2

Grilled portobello mushrooms topped with steamed spinach, a poached egg and a creamy mushroom sauce.

ingredients
  • 2 tablespoons oil
  • 4 small portobello mushrooms, stems removed
  • salt and pepper to taste
  • 1 ounce dried porcini mushrooms
  • 1/2 cup hot water
  • 1 tablespoon butter
  • 1 shallot, finely diced
  • 1 clove garlic, chopped
  • 1/2 teaspoon thyme, chopped
  • salt and pepper to taste
  • 1/2 cup cream
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • 10 ounces spinach, steamed and squeezed to drain
  • 4 eggs
directions
  1. Soak the dried porcini mushrooms in the hot water for 20 minutes.
  2. Brush the portobello mushrooms with the oil, season with salt and pepper, bake in a preheated 400F/200C oven until tender, about 10-30 minutes, with the gill side up and set them aside to cool. (Note: Roasting time can vary greatly depending on how thick your mushrooms are.)
  3. Drain the mushrooms and chop them reserving the water.
  4. Melt the butter in a pan over medium heat.
  5. Add the porcini mushrooms, shallots, garlic, thyme, salt and pepper and saute for 2 minutes.
  6. Add the reserved water and simmer at medium-high until reduced by half, about 3-5 minutes.
  7. Add the cream and parmigiano reggiano and simmer until it thickens, about 2-4 minutes.
  8. Bring a large pot of water to a boil and reduce the heat to medium.
  9. Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg.
  10. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
  11. Divide the mushrooms between two plates, top with the spinach, the poached eggs and then pour on the mushroom sauce.
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Asparagus with a Poached Egg in Hollandaise Sauce
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Caprese BLT Balsamic Roasted Portobello Mushrooms
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Breakfast, Egg, Food, Gluten-free, Low-carb, Mushroom, Recipe, Vegetarian

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Reader Interactions

Comments

  1. mireia badia says

    February 28, 2012 at 11:24 pm

    I love every ingredient in this recipe!!!

    Reply
  2. Twin Tables says

    February 29, 2012 at 12:11 am

    Melissa and I are obsessed with poached eggs, well eggs in general lately. This makes our hearts happy!

    Reply
  3. Jillian says

    February 29, 2012 at 12:37 am

    Where does one find dried porcini mushrooms? I've never cooked with or heard of so I'm wondering if they're tough to find?

    Reply
  4. Girlie Blogger says

    February 29, 2012 at 1:03 am

    I like how the juice pours out of the mushroom. This looks beautiful.
    Seattle Beauty and Fashion – Girlie Blog Seattle

    Reply
  5. Non Aussie Mom In Australia says

    February 29, 2012 at 1:57 am

    yum….
    you are good!

    Reply
  6. Adorably Dead says

    February 29, 2012 at 2:05 am

    That is awesome! I can't come up with recipes. I'm still learning how to cook and what goes with what. :p I'm slightly sucky. lol.

    Also, hell yeah bleu cheese! 😀

    Reply
  7. Anonymous says

    February 29, 2012 at 2:15 am

    I'm a new follower and loving your recipes! This one particularly interests me! I cannot wait to try it out on my husband – he loves portabello mushrooms.

    Reply
  8. [email protected] says

    February 29, 2012 at 3:53 am

    I have something to say… I just can't take my eyes off on your post. Learned a trick today on getting the most flavor on dried mushrooms =) Thanks…and the pictures looked so real and yummy =)

    Reply
  9. Chung-Ah | Damn Delicious says

    February 29, 2012 at 5:20 am

    I love a good mushroom dish and this looks AH-MAZING!! That egg just puts it over the top!

    Reply
  10. Angie's Recipes says

    February 29, 2012 at 5:32 am

    Love this creamy mushroom sauce…and the whole presentation..just delectable!

    Reply
  11. Rosa's Yummy Yums says

    February 29, 2012 at 7:04 am

    Mouthwatering! A terrific combo.

    Cheers,

    Rosa

    Reply
  12. Anonymous says

    February 29, 2012 at 10:14 am

    Just found you. My kitchen is a closet too. Actually more like a cabinet. For my mis en place I take a folding step stool and put cookie sheets on each step. It's not very Martha but it works. Right now I'm up in the middle of the night cause I thought I would try overnight crock pot. Good idea, but it smells so good I can't sleep. If it tastes as good as it smells I'll send you the recipe (Mexican pot roast). Keep up the good work.

    Reply
  13. Joanne says

    February 29, 2012 at 11:20 am

    It's like one of those ridiculously delicious egg sandwiches you get at a diner but WAY.BETTER!

    Reply
  14. Katrina @ Warm Vanilla Sugar says

    February 29, 2012 at 11:42 am

    This sounds so scrumptious! Awesome idea!

    Reply
  15. [email protected] says

    February 29, 2012 at 11:48 am

    Wonderful combination Kevin – great idea. Thanks!!

    Reply
  16. Kevin says

    February 29, 2012 at 12:17 pm

    Jillian: You should be able to find dried mushrooms in most larger grocery stores, though they do not seem to be in a consistent location. Sometimes I find them in with the specialty foods, others have them near the fresh mushrooms. Otherwise, an Italian grocery or an import store would have them.

    Reply
  17. Jeanette says

    February 29, 2012 at 12:30 pm

    Love the idea of replacing the English muffin with a portobello mushroom, and that mushroom sauce looks awesome!

    Reply
  18. Carrie says

    February 29, 2012 at 4:07 pm

    This looks like a fabulous recipe. I'm loving that sauce! I have actually never poached an egg before in my life (I know!) Maybe this will be the recipe where I get brave enough 🙂

    Reply
  19. Plami says

    February 29, 2012 at 5:10 pm

    looks absolutely delicious! I love your blog!

    XoXo
    Plami

    http://www.fashionthrill.com/

    Reply
  20. Margarita says

    February 29, 2012 at 7:14 pm

    I love poached eggs, this is my favorite way of making eggs, actually. Eggs on top of a big fat portobello 'shroom topped with a nice sauce, just seems to good. I wanna this now!

    Reply
  21. Y u think says

    February 29, 2012 at 10:23 pm

    Wow, I have been looking around the internet – blogs, because I also realized that I pretty much have been eating the same founds for more years than I want to admit… But reading some of your post I may try some of this – looks very good.

    Reply
  22. Michelle @ Brown Eyed Baker says

    February 29, 2012 at 11:31 pm

    What a gorgeous plate of food! Definitely saving this for lunch, yum!

    Reply
  23. Anonymous says

    March 1, 2012 at 12:06 am

    Kevin, Do you think this would be good with asparagus? I'm not real fond of cooked spinach.

    Reply
  24. teresa says

    March 1, 2012 at 1:08 am

    pinned it! i don't comment enough, but i absolutely love your blog!

    Reply
  25. Cookin' Canuck says

    March 1, 2012 at 1:15 am

    My mouth is dropping open at the inventiveness of this recipe. For a dedicated mushroom love like me, this looks like a slice of heaven.

    Reply
  26. Cara says

    March 1, 2012 at 2:44 am

    mmm we never tire of eating eggs in our house! I did an egg in portabello cap once before and I think it's time to bring it back 🙂

    Reply
  27. Kathleen Richardson says

    March 1, 2012 at 3:26 am

    Portobellos are one of my favorite foods. Every single thing in this recipe is something I like to eat. What a creative, yummy looking recipe.

    Reply
  28. VIKAS says

    March 1, 2012 at 7:59 am

    JUST yemmy !!!!!!!!
    lOVE IT

    Reply
  29. bellini says

    March 1, 2012 at 11:08 am

    Now there's a brunch recipe for you!!!

    Reply
  30. Kevin says

    March 1, 2012 at 12:50 pm

    Anonymous: Asparagus and mushrooms are another great combo!

    Reply
  31. Jodie Santer says

    March 1, 2012 at 4:26 pm

    This sounds amazing, perfect for a weekend brunch!

    Reply
  32. marthameetslucy says

    March 1, 2012 at 5:16 pm

    Yum! I love mushrooms with poached eggs. So, so good.

    Reply
  33. Sheena says

    March 1, 2012 at 6:50 pm

    My mouth started watering as soon as I saw this picture! It looks amazing. I have had a hankering for a beautifully done portabello cap for the last few days (is that weird?) and this recipe is going to be the one to quench that craving!

    Reply
  34. zagris says

    March 2, 2012 at 7:16 am

    Hi Kevin,
    When u say cream, do you mean heavy cream?

    Reply
  35. Kevin says

    March 2, 2012 at 12:51 pm

    Zagris: Yes heavy or whipping cream.

    Reply
  36. Anonymous says

    March 2, 2012 at 3:53 pm

    Have you thought of baking the eggs in the mushroom caps? Would you grill the mushrooms first, add the egg and then bake…or would the mushroom dry out too much?

    Reply
  37. N. says

    March 2, 2012 at 6:55 pm

    Kevin, I was wondering do you place the mushrooms on the rounded side for 30 mins then flip or the other way around? Thanks!

    Reply
  38. Jen says

    March 3, 2012 at 3:52 am

    Oh that looks so tasty especially with the egg on top. Thanks for sharing, Jen

    Reply
  39. Jess @ Sugar High says

    March 4, 2012 at 5:42 pm

    This recipe is fabulous! Love everything about it, Thank you!

    Reply
  40. Rumana Rawat says

    March 5, 2012 at 8:12 am

    You have a nice space..excellent work!!! Thanks for sharing all these wonderful recipe's. Definately going to follow you 🙂

    Regards
    Spice Ur Senses
    http://rumanarawat.blogspot.in/

    Reply
  41. Cindy says

    March 8, 2012 at 2:18 am

    Kevin, made this lovely dish for dinner tonight. Just the presentation alone made us excited about digging in. So creamy and earthy – just wonderful. Thanks again for another winner!

    Reply
  42. Revati Victor says

    March 8, 2012 at 3:15 am

    wow!!! This is a brilliant recipe, and your photography really does do it justice. I hit my hand on the screen when I tried to reach out and pick one!!! 😛 Yummmmmmmmmmmm

    Reply
  43. Kevin says

    March 8, 2012 at 11:13 am

    N.: MNade these again already 🙂 and noted that the roasting time can vary significantly depending on the thickness of the mushrooms and that you can get away without flipping. Roast them with the gill side up and keep an eye on them until they are tender.

    Reply
  44. Kevin says

    March 8, 2012 at 11:18 am

    Anonymous: Baking the mushrooms with an egg in them is going to be tricky. On the one hand you want the mushrooms to be nice and tender but on the other hand you do not want the eggs to be over cooked and the mushroom will flatten out when when roasted enough… I would say that it is going to be a balancing act and that you should try roasting them partially, once they look like they will be fully tender shortly and then add the eggs.

    Reply
  45. Sarah Mitchell says

    March 8, 2012 at 10:00 pm

    Why do you swirl the water? I usually just dump my eggs unceremoniously into the boiling bowls of the pot. Should I be swirling?

    Reply
  46. Kevin says

    March 9, 2012 at 11:18 am

    Sarah Mitchell: You know, it is just one of those things that I have always done when making poached eggs. I am going to have to experiment a bit now.

    Reply
  47. Fragrances says

    March 16, 2012 at 10:56 am

    Beautiful recipe and pictures!

    Reply
  48. Anonymous says

    May 12, 2012 at 7:53 pm

    Really good! i got a little confused while i was cooking and ended up chopping up the big mushroom on accident….whoops. I also over reduced the sauce just a little, but in the end it tasted fine and my little 11 year old brother even liked it.

    Reply
  49. Harvesting Joy says

    August 5, 2012 at 12:52 am

    Made this for dinner tonight. We grilled the mushrooms since it is too hot to use the oven and I used milk instead of cream since I'm trying to lose baby weight. It was so delicious. You have such wonderful ideas. Thanks for sharing your cooking.

    Reply
  50. Whitney Lee says

    December 6, 2012 at 12:48 am

    I have to admit – you sound like my culinary soul mate! Every dish you have on here is right up my alley and sound absolutely perfect. I would love to try these out with some 'lighter' ingredients. I can't wait to taste this particular dish!

    Reply
  51. Kari Lindsay says

    May 11, 2013 at 8:43 pm

    Eggs Benedict whooo? Just kidding…kinda. I have a fondness for mushrooms, and I love that you added some dried mushrooms for that intense, earthy, mushroom flavor. Really great dish Kevin!

    Reply
  52. Comeka Earl says

    June 22, 2013 at 3:37 pm

    Mmmmmmmm! Seems that every time I follow a link for a mushroom recipe from Pinterest, I end up here! I've tried several of your recipes so far and have always had FANTASTIC results . . . can't wait to try this one!

    Reply
  53. Edna Siu says

    May 15, 2014 at 5:44 am

    Hi, Kevin, I did not comment lately, just a rush glance, but tonight I find this, I am totally in awe. That is what I am craving for a easy pissy tasty breakfast for saturdays and sundays. Before I go for it, I have a question,what is porcini mushrooms? Is it an Asian kind of mushrooms? Where can I find them?

    Reply
  54. kevin says

    May 15, 2014 at 6:14 am

    Edna Siu: Porcini mushrooms are an Italian mushroom and most grocery stores that I have seen them usually keep them with the other dried mushrooms somewhere near the fresh mushrooms. If you cannot find them you can omit them, they just add depth to the mushroom flavour. Enjoy!

    Reply
  55. Joye says

    July 19, 2014 at 5:13 pm

    I've done this recipe with both porcini 'shrooms and regular white button mushrooms in the sauce. Frankly, I prefer the version with the button mushrooms. It's a lot lighter and if you add some parmesan cheese to the sauce (plus add some sauteed shallots and garlic to your spinach), it's REALLY good. Using the porcinis just made the whole thing seem too heavy for me. I love this recipe, though, I really do. Another thing: the portobello caps that my local store carries are HUGE. To make a meal of those caps, it really makes sense to use two poached eggs per portobello cap instead of one. It just makes the ratios on the flavors match up better, so if your grocery also carries gigantic portobellos, you may want to consider using more eggs.

    Reply
  56. kevin says

    July 20, 2014 at 8:38 pm

    Joye: I'm glad you like it! Regular button mushrooms would also be nice and they would lighten the mushroom flavour. (There is parmesan in the sauce…) Wow, those are huge portobellos! I sometimes have difficulties finding them big enough to fit one egg in. I would definitely go for two eggs per for that size!

    Reply
  57. une aiguille dans l potage says

    April 6, 2015 at 11:29 am

    I love this recipe ! I just have spinach in my garden ….but no mushroom !

    Reply
  58. Anonymous says

    May 6, 2015 at 10:01 pm

    I've made this and it is delicious! Will make it again.

    Reply
  59. Sal11523 says

    October 17, 2015 at 10:59 am

    This is a great low carb meal! We tried your Mushroom soup with Brie and we both loved that recipe!!

    Reply
  60. Stephanie says

    December 21, 2017 at 7:19 pm

    This looks AMAZING!!!! Cant wait to try it

    Reply
  61. Melissa says

    July 5, 2021 at 6:44 pm

    What gives the sauce the brown color? It really doesn’t matter because I am going to try this recipe as soon as I can. It looks fabulous. By the way, I create dishes because I like/love all the ingredients. And, for me, the finished dish is always very tasty. Keep these great recipes coming!!!!

    Reply
    • kevin says

      July 12, 2021 at 12:11 pm

      The brown colour in the sauce comes from the sauteed mushroom and the water the dried mushrooms were soaked in.

      Reply
  62. Melissa says

    July 5, 2021 at 6:51 pm

    I wash most mushrooms before I cook them in any dish or sauteing . Do you have to wash the Portobello mushrooms? Absolutely love all mushrooms but have never tried using Portobello mushrooms. Thanks.

    Reply
    • kevin says

      July 12, 2021 at 12:06 pm

      I normally brush off any loose dirt that may be on them but you can wash them.

      Reply
  63. Virginia Watson says

    February 14, 2022 at 10:35 pm

    As usual, most of the “reviews” are from those who have not made the recipe. So “real and yummy”,
    “AH-MAZING”, “I wanna this now just yemmy” [sic] and “hankering for portabellas” are useless comments. Useless. MAKE THE RECIPE AND THEN COMMENT. For Pete’s sake….

    Reply

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About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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