5 from 7 votes

Portabella Mushroom & Pesto Egg-in-a-Hole

This dairy-free portabella mushroom & pesto egg-in-a-hole is a crazy easy breakfast, brunch, or weeknight dinner. I'm going through a pesto phase right now...it is delicious on everything! Plus, I am answering the question...is it portabella or portobello?

Course Breakfast
Cuisine American, Italian
Keyword egg, mushroom, pesto
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 328 kcal
Author Candice


  • 4 large portabella mushrooms stems removed
  • salt to taste
  • pepper to taste
  • 2 tbsp avocado oil or other flavorless oil
  • 4 oz. fresh basil stemmed
  • 2 cloves garlic peeled & cut in half
  • 1/4 cup toasted pine nuts
  • 1/4 cup olive oil
  • 4 eggs
  • pickled jalapeƱos or hot sauce (optional)


  1. Preheat to 450F.

  2. Place the mushrooms, gill side up, on a baking sheet. lightly oil the top and bottom. Sprinkle with salt & pepper. Roast 15 minutes.

  3. In the meantime, make your pesto. Add the basil, garlic, pine nuts, salt & pepper to a food processor. With the processor running, pour in your 1/4 cup of olive oil. Season with salt and pepper to taste.

  4. Pull your mushrooms out of the oven and add a spoonful of pesto to the inside of each mushroom cap. Use the back of the spoon to make a concave cup in the pesto. Crack an egg into the pesto. Return to the oven for ~8 minutes, when the egg white is opaque and cooked.

  5. Remove from oven, season with salt and pepper, and serve immediately. Serve with pickled jalapeƱos or hot sauce!

Nutrition Facts
Portabella Mushroom & Pesto Egg-in-a-Hole
Amount Per Serving
Calories 328 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 4g 20%
Cholesterol 163mg 54%
Sodium 71mg 3%
Potassium 500mg 14%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 9g 18%
Vitamin A 34.7%
Vitamin C 6.8%
Calcium 8%
Iron 13.7%
* Percent Daily Values are based on a 2000 calorie diet.