Stuffed Breakfast Portobello Mushroom Caps
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 3 servings
  • 6 oz Farm Promise® Breakfast Uncured Ham Slices
  • 3 portabello caps
  • 4 medium eggs
  • ¼ C diced green peppers
  • ¼ C roasted red peppers
  • ¼ C onions, diced
  • 2 Tbsp chives, diced
  • ½ C shredded cheddar cheese
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • salt and pepper
  1. Heat oven to 350°.
  2. Pop stem out of mushroom cap. Using a spoon, remove the gills of the mushroom.
  3. Place caps in a medium bowl and add olive oil. Toss caps to coat with oil.
  4. Place on baking sheet and place in oven for 3-4 minutes.
  5. While the mushrooms are in the oven, start by dicing ham into bite size pieces.
  6. Using a medium sauté pan, melt butter over medium heat and add ham, peppers and onions.
  7. Crack eggs and whisk in a medium bowl and then add to pan. Turn heat to medium low and allow eggs to cook slowly while pulling eggs away from side of pan with a spatula. Continue to cook for 3-5 minutes or until eggs are still soft.
  8. Mix in cheddar cheese and chives and divide and transfer eggs to mushroom caps. Place back in oven for 3 minutes.
  9. Remove from oven and serve
Recipe by superman cooks at