Breakfasts — By Ben on 21 July 2011
Stuffed Portobellos Breakfast


[donotprint]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.[/donotprint]


Portobello breakfast

¡Buen provecho!


5.0 from 1 reviews
Stuffed Portobellos
Recipe type: Breakfast
Cuisine: Mexican
  • •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)

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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.

(49) Readers Comments

  1. What a great use for them. I makes a beautiful dish

  2. Ben, thanks for stopping by my site! I LOVE Mexican food! I served a mission for my church a while back and got to eat authentic Mexican food every day. I'm excited to have found your blog and will certainly start following you. Porobellos are my favorite and I love to dress up breakfast, so we are going to be trying this soon. Thanks!

  3. What a terrific idea! Love eggs, love mushrooms, this will be a nice change from a mushroom omelet.

  4. So simple and fast to prepare in the morning… the perfect breakfast! I would sprinkle some bacon bit on top for a little flavour kick.
    – Brittany

  5. Oh, wow…was just browsing through your recipes, and being a soft egg nut, fell head over heels with these! I made something similar in prosciutto 'cups', but I'm digging the 'shrooms much, much more!

  6. Great idea! Breakfast is my favorite meal, and that looks like a really unique and tasty idea. I'll have to try this soon.

  7. Ben: what a simply delicious breakfast. I did this with mini portobellos con huevos de cordonis…

  8. Excellent recipe! I was short on herbs, so I just used fresh basil (and added tomato). It was absolutely delicious! However, I also ended up with a lot of excess water. Maybe I’ll add more salt next time and make sure to let my mushrooms dry a little more thoroughly before throwing them in the oven! Thanks for sharing! :)

  9. I also had a problem with the excess fluid from the mushrooms, I think in my case this was because the mushrooms did not fully open yet. Next time I’ll try pre-baking them.

  10. Do you scrape out the gills of the portabella before adding the egg and cooking?

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