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

Stuffed Portobello Mushrooms recipe

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5 from 1 review

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

  • Total Time: 20 mins
  • Yield: 3 servings 1x

Ingredients

Scale
  • 6 oz Farm Promise® Breakfast Uncured Ham Slices
  • 3 portobello mushroom 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

Instructions

  1. Heat oven to 350°F.
  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.

Notes

  • To keep portobello mushrooms from getting soggy, pre-bake them for 3 to 4 minutes before stuffing. 
  • Author: Superman Cooks
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 mushroom
  • Calories: 439
  • Sugar: 3.9 g
  • Sodium: 1711 mg
  • Fat: 34.6 g
  • Carbohydrates: 7.5 g
  • Protein: 25.6 g
  • Cholesterol: 330.5 mg