Crack some eggs into portobello mushrooms and let your slow cooker cook them to your liking. This easy and healthy low-carb, paleo and whole30 recipe can be served any time of the day.
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.
Serve this for breakfast, lunch, or dinner? All three! I’m going to guess most people will serve this for breakfast or brunch because of the eggs. This is similar to my Slow Cooker Shakshuka recipe but with portobello mushrooms. I intended to make these in individual baby portobellos but after coming up short at 3 grocery stores I settled on large portobello caps. Large portobello caps are a bit hearty in my opinion so I actually ate this for dinner.
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.
Add one or two eggs per mushroom cap. It all depends on how big your appetite is. How long you cook your eggs is up to you. Approximately 15 minutes or so should give you a runny egg. If you want a hard-boiled egg then cook it as long as 30 minutes.
I cooked my eggs for approximately 15 minutes. I found this to be a hearty meal. I barely finished one mushroom cap. Depending on your appetite this could serve 2, 3 or 4 peoplePrint
Slow Cooker Eggs in Portobello Mushrooms (Paleo/Whole30)
- Prep Time: 10 mins
- Cook Time: 2 hours
- Total Time: 2 hours 10 mins
- Yield: 2-4 1x
- 2–4 eggs
- 2 large portobello mushroom caps
- 28 ounces diced or crushed tomatoes
- 1 bell pepper, diced
- 1 small onion, diced
- 1 garlic clove, minced
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp thyme
- Handful fresh herbs for garnish (optional)
- Add all the ingredients EXCEPT the eggs and mushrooms to the slow cooker.
- Stir to mix well.
- Add the mushrooms, hollow side UP.
- Cook HIGH 1-2 hours or LOW 2-4 or until mushrooms are soft.
- Crack 1-2 eggs into each mushroom cap. Cook an additional 15-30 minutes or until the egg is cooked to your liking.
- Top with fresh herbs if using.
My 6-quart slow cooker fits 2 large portobello caps or 8 baby portobellos. . I probably could have fit another large portobello cap in there to make it 3 instead of 2.
Do you like a runny egg?
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