Jalapeño and egg Portobello

Jalapeño and egg Portobello is an amazing, quick and tasty vegetarian dish. Serve with greens and a simple pasta for a weekday meal. 

25 minutes 2 people Main course
Jalapeño and egg Portobello


(✓ Tip: click to check off)

  • 2 large Portobello mushrooms
  • 2 garlic cloves
  • 1/2 red onion
  • 1 jalapeño pepper
  • olive oil
  • 2 eggs
  • splash of cream
  • a few cherry tomatoes
  • small handful of grated Gouda cheese
  • pepper and salt to taste

Kitchen equipment

(✓ Tip: click to check off)

  • cutting board & chef's knife
  • small skillet
  • small bowl
  • fork
  • spoon
  • small oven dish
  • an oven


25 minutes 2 people Main course

View the original recipe via:

Preparation -- 10 minutes

PRE-HEAT the oven to 190 degrees Celsius or 375 degrees Fahrenheit. PEEL and finely chop the red onion and garlic cloves. REMOVE the jalapeño pepper seeds and chop the pepper as fine as you can.

HEAT a bit of olive oil in a small skillet and saute the chopped pepper, garlic and onion for 2 minutes. TRANSFER to a bowl and mix in the eggs and a tiny bit of cream.

Season with pepper and salt. SLICE the cherry tomatoes into quarters. Grab a spoon and REMOVE the stems and brown gills from the Portobello mushrooms. 

Jalapeño and egg Portobello
Jalapeño and egg Portobello

Finishing the jalapeño and egg Portobello -- 15 minutes

PLACE the mushrooms in a small oven dish and FILL the mushrooms 2/3rd with the egg mixture. PRESS the cherry tomato quarters into the egg and finish it off with some grated cheese. 

Carefully place in the oven and bake for about 10 minutes, or until golden brown. Enjoy this dish with a green salad and simple pasta.

What do you think of this recipe?
0 votes

Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!