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)


  • I would use perhaps coconut oil instead. Olive oil is meant to consumed uncooked as it tends to oxidize once it hits 300 plus degrees,which can be toxic to the body.

  • I do a lot of recipes with Portobello caps…Pizza, Portobello parmesan, a breakfast version with egg and spinach…have always had the problem with the leaking, even when they were coated in bread crumbs and parmesan. Will be having these for breakfast today. Thanks!

  • These didn’t cook properly for me at 300° so I kept experimenting and found it worked better at 400° for about 12-14 minutes.

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