Breakfasts — By Ben on 21 July 2011
Stuffed Portobellos Breakfast

portobello_egg

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 soup, two more I stuffed with ground beef but I didn’t know what to do with the last two. So yesterday morning I decided to experiment something new and this delicious and easy to make breakfast came up.

Print this recipe Print this recipe

Portobello breakfast

¡Buen provecho!

 

5.0 from 1 reviews
Stuffed Portobellos
Author: 
Recipe type: Breakfast
Cuisine: Mexican
 
Ingredients
  • •2 portobello mushrooms, stems cut
  • •2 large eggs
  • •1 TBSP olive oil
  • •fresh dill, rosemary and basil, chopped
  • •salt and pepper to taste
Instructions
  1. Drizzle olive oil on portobellos and season.
  2. Place them on a greased baking sheet.
  3. Sprinkle the herbs on top.
  4. Crack open the eggs and carefully put one inside each mushroom
  5. Bake for 10-12 minutes at 300° F (150 C)

Tagged as:

Related Articles

About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(47) Readers Comments

  1. A very yummy breakfast treat! Imagine those crazy Swedish guys making that dish… The result would be a lot less dainty. ;-P

    Cheers,

    Rosa

  2. Love it!! Great idea and one I’ll definitely try. Now what about if you added a little Mexican cheese and salsa on top?

    • I thought of that, Joan. But for my first attempt I just wanted to keep them very simple. Believe me, I'll top them up with a lot of delicious stuff in the future :)

  3. what fabulous idea ben. Love it, especially my husband, he'll go crazy over this portobello mushroom.

  4. I love this concept!! I'm going to have to make this soon!

  5. What a super fun breakfast! I would never have thought to do this!

  6. how do you keep them from being watery?

    • I didn't have that problem at all. Maybe because I rubbed a good amount of salt. Please let me know your results if you make them!

      • I had the same problem. I kept thinking the egg wasn't hardening but it wasn't the egg at all. I washed the mushroom before I followed the recipe instructions and someone told me the water that remained in the mushroom after I dried it came out during the baking process. Is there a way to get all the water out of the mushroom or better to not wash at all next time?

        • I didn't wash my mushrooms but had the same problem. I was thinking that next time I might try roasting the mushrooms for a few minutes before I put the egg in. That way I can drain any juices the mushroom gives off, maybe it will cut down on the extra liquid.

          I did put a smoked swiss cheese blend in ours with a little fresh tomato on top. It was very good, but my first attempt wasn't very pretty! IT looked gorgeous going in though. Thanks for the idea, Ben!

          • I really don't know why I didn't run into that problem. My mushrooms baked beautifully and didn't ooze a lot of liquid. Maybe because I rubbed them with a lot of salt, pepper and olive oil… I'll make them again soon and see hot they turn out :) Cheese and tomato on top sounds amazing!

  7. I love that egg inside the portobello Ben!! Great idea to use them for breakfast …

  8. This is such a great idea! I wish I would have thought of this–I love stuffed portobellos.Can't wait to have this for breakfast soon.

  9. Great idea–and so easy. I’ll be trying this recipe soon!

  10. This is a very delicious and elegant breakfast. I love it. Have an awesome weekend :)

Leave a Reply