Stuffed Portobellos Breakfast


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.

Portobello breakfast

¡Buen provecho!


5.0 from 1 reviews
Stuffed Portobellos
Recipe type: Breakfast
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 portobello mushrooms, stems cut
  • 2 large eggs
  • 1 TBSP olive oil
  • fresh dill, rosemary and basil, chopped
  • salt and pepper to taste
  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)


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



    • LOL Having a Swedish husband, I love this comment

  • 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 :)

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

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

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

  • 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!

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

  • 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.

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

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

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