Egg and Bacon Stuffed Mushrooms

These egg and bacon stuffed mushrooms are a wonderful low carb breakfast, brunch or lunch!

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I've been working on several different stuffed mushroom recipes recently and this is by far my favorite. It is so deliciously savory that I just HAVE to keep eating! I love the combination of the runny egg yolk over the salty bacon and soft mushroom!

How to Make Egg and Bacon Stuffed Mushrooms

To make this dish, start by removing the stalks from large portobello mushrooms, spritz them with olive oil spray, then roast them for ten minutes. Try and get ones with a large cup - and you'll see why later! Or maybe this is completely obvious to you. 🙂

If there is a lot of excess liquid in the mushrooms, drain it off. But don't discard it! Use it in stocks or soups for some amazing flavor! Sprinkle on some diced cooked bacon and shredded mozzarella (or preferred cheese), and cook for another five minutes.

Carefully crack an egg over the top of each mushroom. If the egg slips off, just leave it to cook, then load it onto the mushroom afterwards. A silicone mat is SUPER useful for this recipe! Cook for another eight minutes (or until the egg white is cooked through) then serve, garnished with black pepper and chopped parsley.

Look at that yolk explosion!!!

📖 Recipe

StepAwayFromTheCarbs.com

Egg and Bacon Stuffed Mushrooms

5 from 2 votes

These egg and bacon stuffed mushrooms are a wonderful low carb breakfast, brunch or lunch! Gluten free, LCHF, and keto friendly recipe.

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Prep Time 2 minutes mins

Cook Time 20 minutes mins

Total Time 22 minutes mins

Makes: 2 Servings

Net Carbs: 7

Calories: 417

Ingredients Equipment Method Nutrition Notes

Ingredients

 

• 4 Portobello mushrooms deep cup if possible, stems removed
• olive oil spray
• 4 slices of cooked bacon chopped
• ¼ cup shredded mozzarella
• 4 eggs
• chopped parsley and black pepper to serve

Equipment

• AmazonBasics Silicone Baking Mat Sheet, Set of 2

Step-by-Step Instructions

 

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1. Preheat the oven to 380F.
2. Place the mushrooms on a baking tray lined with a silicone mat, spritz with olive oil spray, and roast for 10 minutes.
3. Drain off any excess liquid from the mushrooms, then divide the bacon and mozzarella between the mushrooms and roast for 5 minutes.
4. Carefully crack an egg onto each mushroom. Roast for a further 8 minutes, or until the egg white is cooked.
5. Serve, garnished with fresh parsley and black pepper.

Nutrition

Serving: 2Stuffed MushroomsCalories: 417kcalCarbohydrates: 13gProtein: 31gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 17gCholesterol: 402mgSodium: 631mgFiber: 6gSugar: 6gNet Carbs: 7g

Notes

7g net carbs per serving of two mushrooms.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.

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