Stuffed Portobello Mushrooms

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Savor the best Stuffed Portobello Mushrooms for breakfast or brunch! Easy, cheesy, and packed with protein—this low-carb dish is a must-try.

stuffed breakfast portobello mushroom caps | superman cooks

Breakfast Portobello Mushrooms

Packed with protein and cheesy goodness, this Stuffed Portobello Mushroom recipe is a satisfying, low-carb breakfast that doesn't skimp on flavor. Portobello mushroom caps make the perfect vessel for scrambled eggs. We think this meal is the perfect way to start the day.

If you love savory breakfasts, be sure to try our Mixed Mushroom Toast, Roasted Tomato Quiche or Italian Style Eggs Benedict.

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Breakfast Portobello Mushrooms
Ingredients
Featured review
🔪Top tip
Instructions
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Variations
FAQ
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Stuffed Portobello Mushrooms recipe

Ingredients

Featured review

❝ So tasty! What a creative breakfast idea. Super filling too! ❞
⭐️⭐️⭐️⭐️⭐️

HAM: we used Farm Promise® Breakfast Uncured Ham Slices
PORTOBELLO MUSHROOMS: portobello mushroom caps
EGGS: large eggs or extra large eggs
GREEN PEPPER: fresh green peppers, diced
RED PEPPER: roasted red peppers add smoky flavor
ONION: white onion or Spanish onion, diced
CHIVES: fresh chives, diced
CHEDDAR CHEESE: shredded cheddar cheese
BUTTER: salted butter or unsalted butter
OLIVE OIL: use the best quality extra virgin olive oil you can afford
SALT AND PEPPER: sea salt or kosher salt + ground black pepper to taste

🔪Top tip

To keep portobello mushrooms from getting soggy, pre-bake them for 3 to 4 minutes before stuffing.

Instructions

Preheat oven to 350°F.
Prep and Clean Portobellos: Pop stem out of mushroom cap. Using a spoon, remove the gills of the mushroom. Place caps in a medium bowl and add olive oil. Toss caps to coat with oil.
Bake Mushrooms: Place mushroom caps on baking sheet and bake in oven for 3-4 minutes.
Prepare Ham: While the mushrooms are in the oven, dice ham into bite-sized pieces.
Sauté Ham and Peppers: Using a medium sauté pan, melt butter over medium heat and add ham, peppers and onions.
Add Eggs: 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.
Add Cheese: Mix in cheddar cheese and chives.
Spoon Eggs into Mushroom Caps: divide and transfer eggs to mushroom caps. Place back in oven for 3 minutes.
Plate and Serve: Remove from oven and serve.

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Variations

Extra Protein: add chopped bacon, sausage, or Canadian bacon
More Veggies: add sliced avocado, sun-dried tomatoes, or green onions
Vegetarian: omit the ham and make this a protein-packed vegetarian meal.

portobello mushrooms stuffed with scrambled eggs on white plate with bowl of fruit

This post is sponsored by our friends at Farm Promise. All opinions are our own.

FAQ

How do you prepare portobello mushrooms for stuffing?

To prepare portobello mushrooms, remove the stems, gently scrape out the gills with a spoon, and wipe the caps clean with a damp cloth.

Do you need to remove the gills from portobello mushrooms before stuffing?

While it’s not required, removing the gills helps prevent excess moisture and ensures the filling stays flavorful and firm.

How do you keep stuffed portobello mushrooms from getting soggy?

To avoid sogginess, pre-bake the mushrooms for a few minutes before stuffing, and avoid overloading them with watery ingredients.

Can you make stuffed portobello mushrooms ahead of time?

Yes! You can prepare the mushrooms and prep the ingredients in advance and store them in the refrigerator. Just scramble the eggs and bake when ready to serve for a quick and easy meal.

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