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)


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

  • 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!

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

  • 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

  • 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!

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

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

  • 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! :)

  • 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.

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

Leave a Reply