Portobello mushrooms make the perfect base for this hearty, flavour-packed dish, filled with fragrant courgette pilau rice and baked until tender. The spiced rice, infused with garlic, cumin, and a hint of turmeric, soaks up the rich juices from the mushrooms as they cook, while grated courgette adds a subtle sweetness and extra texture.
Finished with a perfectly baked egg, this dish brings warmth, protein, and comfort together in one simple yet satisfying meal. Whether served as a vegetarian main or a flavourful side, these stuffed mushrooms are effortlessly delicious and easy to prepare-ideal for a cosy dinner or meal prep for the week ahead.
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Calories in Baked Stuffed Portobello Mushrooms with Egg
This recipe serves 1 and is 294 calories per serving
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 200+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Portobello Mushrooms - Large and meaty, these mushrooms hold their shape well when baked, making them perfect for stuffing. Look for ones with deep caps to hold the filling.
- Leftover Rice or Risotto - A great way to use up leftovers! I used my Golden Zucchini (Courgette) Pilau for extra flavour, but any cooked rice or risotto works well.
- Eggs - Baked on top for a rich, protein-packed finish. Cook until just set or leave the yolks slightly runny for extra indulgence.
- Salt and Black Pepper - Essential for seasoning, bringing out the natural flavours of the ingredients.
- Low-Calorie Spray - Helps the mushrooms cook without sticking while keeping the dish light. I use olive oil spray
- Fresh Italian Parsley - Adds a burst of freshness to balance the warm, spiced filling.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This recipe is easy to customise depending on what you have on hand or your dietary preferences. Whether you switch up the rice, add extra veggies, or make it vegan, there are plenty of ways to make these stuffed mushrooms your own.
- Rice Options - Swap the courgette pilau for any cooked rice or risotto you have on hand. Brown rice, cauliflower rice, or quinoa can also work for a different texture.
- Vegetable Additions - Add some finely diced veggies of choice when cooking the rice, like bell peppers, leeks, or fresh herbs, for extra flavour and nutrients.
- Cheese Topping - Sprinkle with a little grated Parmesan, feta, or mature cheddar before baking for a richer finish.
- Egg-Free Option - Skip the egg and top with extra herbs or a dollop of yoghurt for a different twist.
Tips for Prepping Large Portobello Mushrooms
Properly prepping your mushrooms ensures they hold their shape, absorb flavour, and don't release too much liquid while baking. Follow these simple steps for the best results:
- Pre-Bake for Better Texture - If your mushrooms are very large or thick, lightly spray them with oil and bake for a few minutes before adding the filling. This helps them soften without releasing too much liquid into the dish.
- Choose the Right Mushrooms - Look for firm, fresh mushrooms with deep caps to hold the filling. Avoid any that feel slimy or have a strong odour.
- Clean Gently - Wipe the mushrooms with a damp paper towel or brush off any dirt with a soft brush. Avoid rinsing under water, as mushrooms absorb moisture and can become soggy.
- Remove the Stems - Gently twist or cut out the stems to create more space for the filling. You can finely chop and add them to the rice mixture to reduce waste.
- Remove the Gills - Use a spoon to gently scrape out the dark gills from the underside of the mushroom caps. This prevents them from releasing excess liquid and keeps the filling from becoming too dark or muddy in colour.
More Mushrooms Recipes
Looking for more delicious mushroom recipes? Check out these:
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Recipe Card
Baked Stuffed Portobello Mushrooms with Egg
Delicious portobello mushrooms stuffed with fragrant courgette pilau rice, infused with garlic, cumin, and turmeric. Baked until tender and topped with perfectly cooked oven baked eggs for a satisfying finish.
Ingredients
- 2 large portobello mushrooms caps
- ½ cup of leftover rice or risotto (I used leftovers of my Golden Courgette Pilaf
- 2 medium eggs
- salt and black pepper
- low calorie spray
- fresh Italian parsley
Instructions
- Preheat the oven to 160°C (fan), 180°C, or 350°F (gas mark 4).
- Degill the mushrooms and remove the stalks, keeping the stalks for another dish as they add great flavour.
- Season the mushrooms with a little salt and black pepper, then spray them lightly with oil.
- Stuff the mushrooms with your leftover rice or risotto, making a small dip in the centre for the egg to sit in.
- Place the mushrooms on a baking tray and carefully crack an egg onto each mushroom.
- Bake in the oven until the egg is cooked to your liking.
- Season with a little more black pepper and sprinkle with fresh Italian parsley.
- Enjoy!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly - use gluten free stock when cooking the rice
- Dairy Free Friendly
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Nutrition Information
Yield
1Serving Size
1 SERVINGAmount Per Serving Calories 294Total Fat 12gSaturated Fat 4gTrans Fat 0gCholesterol 411mgSodium 300mgCarbohydrates 29gFiber 3gSugar 5gProtein 19g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
sammie86 says
Can't wait to try these .....they look yummy !! Thanks !
rachael says
how do you get your eggs to cook well? I have tried this a couple of times and mine end up to watery/runny or over cooked with hard yolk? I cant seem to get it right 🙁
Siobhan (Slimming Eats) says
I just keep checking it while cooking until it is cooked to my liking.