Friday, August 1, 2014

Breakfast Stuffed Portabella Mushrooms

Earlier this week, Frog Prince and I celebrated our 7th wedding anniversary.  For our special day, I decided to make us a new breakfast to enjoy together before we headed off to work. 

Not only was it easy to make, but it was delicious and the leftovers warmed up well! 

And, it looked kind of fancy too. 

Breakfast Stuffed Portabella Mushrooms


  • 4 portabella mushrooms
  • 4 eggs
  • Olive oil spray
  • 1/4 C diced bell pepper
  • 1/4 C diced zucchini {optional}
  • 2 strips of bacon, cooked and crumbled
  • 4 slices of cheddar cheese
  • 1 medium Roma tomato
  • salt & pepper


Begin by removing the stems from the mushrooms and carefully using a spoon to scoop out the gills of the mushrooms.  Then, wash the mushrooms and pat them dry.  Place them on a lightly greased cookie sheet, with the cap-side down.  Season them with a pinch of salt and pepper, and if desired, garlic. 

Roast the caps at 425 for 10-12 minutes.  You may wish to flip the mushrooms over once during that time frame; I typically do not, but I know folks who do. 

Carefully spoon the liquid out of the mushrooms after roasting.  If you are prepping the night before, stop here and place the roasted mushrooms in the refrigerator over night.  If you are making them right away, reduce your oven temperature to 375. 

Place diced bell pepper and optional zucchini into the center of each mushroom.  Add the crumbled bacon. 

Top each mushroom with an egg and a slice of cheese.  Season with salt and pepper, as needed.  Slice up the Roma tomato and place slices onto the lightly greased cookie sheet to roast. 

Bake the mushrooms for 15-20 minutes, until the eggs are set and the cheese is melted and slightly browned. 

Top each egg with 1-2 slices of roasted tomato, as desired. 

Serve warm, alongside hash browns. 


1 comment:

  1. Those look wonderful! A great brunch dish I imagine. :)


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