Crack some eggs into portobello mushrooms for an easy low-carb, paleo, and whole30 slow cooker recipe that 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. 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.
Other egg recipes you might enjoy:
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.
Slow Cooker Eggs in Portobello Mushrooms VIDEO:
- 4 large portobello mushroom caps
- 4 large eggs
- 28 ounces diced or crushed tomatoes
- 1 bell pepper, diced
- 1/3 cup 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 the tomatoes, bell pepper, onion, garlic, paprika, salt, pepper, and thyme to the slow cooker. Stir to mix well.
- Prepare the mushrooms by wiping them clean with a damp paper towel, removing the stems & gills. Add the mushrooms, hollow side UP. Season with salt & pepper.
- Cook HIGH 2-3 hours or LOW 4-6 or until mushrooms are soft.
- 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.
- Top with fresh herbs if using.
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.
How do you like your eggs? Do you like a runny egg? Hard-boiled?
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