Stuffed Portobellos Breakfast

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.

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Portobello breakfast

¡Buen provecho!

 

5.0 from 1 reviews

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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)

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About Author

Ben

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.

(44) Readers Comments

  1. HollyG

    April 10, 2012 at 4:28 pm

    We made little portobello pizzas and to keep them from getting soggy; scrape out the gills with a grapefruit (or regular) spoon then bake them for a few minutes upside down on a pan so they dry out a ilttle bit. For this recipe I would do that first then flip them right side up and put the eggs in it.

    Reply
  2. April 12, 2012 at 8:47 am

    I just finished my breafkast, but these look soooooo amazing! They’d be perfect to serve to a crowd of people for brunch.

    Reply

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  4. tina

    August 3, 2012 at 11:58 pm

    Delish! I poked holes in them and baked them on a wire backing rack that i placed over a cookie sheet, this helped alot with the juices! Thanks for the recipe!

    Reply

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  6. September 6, 2012 at 6:32 pm

    Mine was extremely runny! I want to try it again, though. More salt next time. It is such a great fresh recipe.

    Reply

  7. Jayesh

    December 9, 2012 at 3:01 am

    It turned out fantastic when I surprised my pregnant wifey!! very elegant breakfast indeed! I didn’t have dill so I tried it with some fresh spring onions. I loved it!

    Reply

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