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)


  • 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.

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

  • […] Photo Share […]

  • 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!

  • […] Egg Stuffed mushrooms (might add quinoa and maybe some other veggies to this) […]

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

  • 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!

  • […] for 12-17 minutes, or until egg is cooked through and mushroom is tender. Enjoy!   Inspired from What’s Cooking, Mexico? Filed Under: Breakfast, Eggs, […]

  • 300 degrees for 10-12 minutes?

  • My eggs didn’t cook to white at 300 degrees even in twice the time. What did I do wrong?

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