Slow Cooker Eggs in Portobello Mushrooms + VIDEO

Slow cooker eggs in portobello mushrooms is an easy recipe that you can eat any time of the day. Crack some eggs into mushrooms in this low-carb, paleo, and whole30 slow cooker recipe that can also be made in the Instant Pot.

Updated 2020

I get told all the time I don’t post enough vegetarian recipes. So for all my vegetarians out there, this one is for you.  If this looks familiar, it’s because I pretty much took my Slow Cooker Shakshuka recipe & added portobello mushrooms.

What Are Portobello Mushrooms

If you’re familiar with cremini mushrooms then you’re familiar with portobello mushrooms because portobellos are larger, mature versions of creminis. They do taste different though. Because portobellos are grown for a longer period of time, they’re a little dryer than creminis and have a bit of a stronger mushroom flavor. Their thick, meat-like texture makes them a popular vegetarian replacement for meat in burgers and sandwiches. Portobellos are larger than the average edible mushroom; they have a large cap with dark gills. Their large size makes them popular for stuffing.

Preparing The Portobello Mushrooms

Prepping portobello mushrooms is easy & quick. First you will need to clean the mushrooms by wiping the caps with a damp paper towel. Next, cut off the stem & remove the gills. The stem should pull off easily, if not you can cut it off. To remove the gills, hold the mushroom and scoop out the gills with a spoon. The gills are actually edible but we’re removing them here so there’s room for the eggs.

Serve This All Day

Are you supposed to serve this this for breakfast, lunch, or dinner? This can be served for all three.  I’m going to guess most people will serve this for breakfast or brunch because of the eggs. I think portobello mushrooms are a bit hearty so I usually eat this for dinner.

Egg Recipes 

Denver Omelette Casserole

Avocado Egg Casserole

Sausage, Spinach & Cheese Breakfast Casserole

Egg White Vegetable Frittata 

How Many Eggs To Use

I added one egg per mushroom cap but you can up to two eggs per mushroom. It all depends on how big your appetite is. Or how many eggs you have. How long you cook your eggs is up to you. The eggs will cook fairly fast in a hot slow cooker so you might want to see how done it is after 5 minutes and go from there. I live in a split household: my husband like a runny egg, I like mine hard-boiled. I take his out of the slow cooker after 10 minutes but

The mushrooms cook in the tomato-veggie sauce first with the eggs added last. There might be a some excess liquid in the mushroom cap when you go to add the egg. This is okay. You can pour the liquid in the tomato sauce or add the egg on top of it. Depending on your appetite this could serve 2, 3 or 4 people.

How do you like your eggs? Do you like a runny egg? Hard-boiled?

Slow Cooker Eggs in Portobello Mushrooms

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• Author: Shannon Epstein
• Prep Time: 10 mins
• Cook Time: 2 hours
• Total Time: 2 hours 10 mins
• Yield: 2-4 1x

Ingredients

Units USM Scale 1x2x3x

• 4 large portobello mushroom caps
• 4 large eggs
• 28 ounces diced or crushed tomatoes
• 1 bell pepper, diced
• 1/3 cup onion, diced
• 2 garlic clove, minced
• 1 1/2 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon pepper
• Handful fresh herbs for garnish (optional)

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Instructions

Prepare The Mushrooms

1. Wipe the mushrooms clean with a damp paper towel. Remove the stem and using a spoon, remove the gills but scraping gently.
2. Season with salt & pepper.

Slow Cooker

1. Add the tomatoes, bell pepper, onion, garlic, paprika, salt, pepper, and thyme to the slow cooker. Stir to mix well.
2. Add the prepared mushrooms, hollow side UP.
3. Cook HIGH 2-3 hours or LOW 4-6 or until mushrooms are soft.
4. Crack egg(s) into each mushroom cap. Season with salt & pepper. Cook an additional 5-10 minutes on HIGH or until the egg is cooked to your liking.
5. Top with fresh herbs if using.

Instant Pot

1. Turn on the IP and select sauté. Once hot add oil, onion, and bell pepper. Cook 3-5 minutes or until vegetables are soft. Add garlic and cook an additional minute.  Turn off the pressure cooker.
2. Add salt, pepper, thyme, paprika & crushed or diced tomatoes. Stir to mix well.
3. Dig 4 small holes in the tomato sauce. Add the prepared mushrooms, hollow side UP. It’s okay if they overlap, they’ll reduce in size while they cook.
4. Close lid and seal valve. Set high pressure and cook for 10 minutes. Quick release pressure when done.
5. Crack one egg into each portobello mushroom. Season each egg with a pinch of salt & pepper.
6. Close lid and seal valve. Set high pressure and cook for 1 minute. Quick release pressure when done.

My 6-quart slow cooker fits up to 4 large portobello caps or 8 baby portobellos. Keep in mind that the mushrooms will shrink down while they cook.

This post also contains affiliate links, which means I receive money if you make a purchase using one of the links. You can view my disclosure policy here: https://fitslowcookerqueen.com/about/disclosure-policy/.

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