Mushroom egg cups

This recipe, is super easy, vegetarian friendly, freezer friendly an can be batch cooked too. Its great if your short of time or if your doing a SP day. It ensures your getting your speed food in there and is also a great source of vitamin D.

Serves 1



  • 1 large Portobello mushroom,
  • 1 teaspoon of parsley,
  • 1 large egg,
  • low calorie cooking spray.


  1. Preheat the oven to 200°C/ 180°C Fan or gas mark 5. Remove the stalk from the mushroom and scrape all the black insides out using a teaspoon.
  2. Once the mushroom has been scraped, spray a baking tray with low calorie cooking spray and place the mushroom upside down so that the inside is facing up, on the baking tray.
  3. Crack the egg into the mushroom and sprinkle with parsley. Season if required.
  4. Place in the oven for 15-20 minutes until the egg is cooked.


You can add 40g light cheese on top of the mushroom and use the cheese as your healthy extra a choice to keep the dish syn free. You can also add bacon pieces or chicken to the egg mixture if your not a vegetarian.

To watch the tutorial for this recipe click here >>> Mushroom egg cup tutorial