I love to stuff portobello mushrooms. Their shape and size are perfect for that and it’s just so much fun. Grab a portobello, clean it up, season it, stuff it and cook it. How easy is that? My favorite produce vendor at my local market had some beautiful portobellos the other day and I couldn’t resist getting a package of six. I made two into a soup, I stuffed two more with with ground beef for lunch, but I didn’t know what to do with the last two. So yesterday morning I decided to cook them for breakfast. The result was this decadent dish that not only looks great, it also tastes delicious, it’s easy to prepare and will leave your family asking for more.
If you need more ideas for breakfast, please download my 5 Low-Carb Mexican Breakfasts e-book!
- 2 portobello mushrooms, stems cut
- 2 large eggs
- 1 TBSP olive oil
- fresh dill, rosemary and basil, chopped
- salt and pepper to taste
- Drizzle olive oil on portobellos and season.
- Place them on a greased baking sheet.
- Sprinkle the herbs on top.
- Crack open the eggs and carefully put one inside each mushroom
- Bake for 15-20 minutes at 300° F (150 C)
NOTE September 29th, 2016: What’s Cooking, Mexico? is relaunching! I’m reviewing the most visited recipes and posts and taking new pictures and adding notes. Soon there will be new posts, pictures, stories and recipes. Please stay tuned!