Need an easy breakfast to spice up your mornings? These easy stuffed breakfast mushrooms are it! Meaty portobello mushrooms make a base for veggies and eggs, and are then baked in the oven for fancy breakfast.
Recipe: $10.14 | Per Serving: $2.54 | Yield: 4
Not the most frugal option on the menu, but when you're looking for a fancy breakfast (or you just love mushrooms!), this is the way to go.
😀 Budget friendly tip: Buy portobello mushrooms when they're on sale to keep it frugal!
Looking for more great breakfast options? Try this homemade maple sage breakfast sausage or this turkey breakfast hash.
Why You Will Love This Recipe
- Tons of versatility. You can really change up the veggies and flavors to make it to your tastes!
- Mostly hands-off cooking. After you put it in the oven, go take a shower or sit on the couch while breakfast cooks for you.
- Veggie-ful! I'm a huge proponent of vegetables at breakfast, and this is a great way to pack in both spinach and sun-dried tomatoes.
Ingredients
You won't believe how easy it is to make these mushrooms for breakfast! Here are the basics but be sure to check the variations for some inspiration!
- Portobello mushroom: These meaty mushrooms are large in size and the perfect edible container for cooking an egg and some veggies!
- Egg: Small or medium eggs work best to fit into the mushroom cap.
- Veggies: Onion, spinach, garlic, and sun-dried tomatoes add flavor and nutrition for one of the best paleo breakfast ideas.
- Feta cheese: This salty, tangy cheese adds a nice burst of flavor to this breakfast stuffed mushrooms recipe. Leave it out if you're Paleo, or choose a dairy-free feta (I like Violife!)
What size portobello should I use?
This recipe works best with the largest portobellos you can find, simply because the eggs will fit better.
As you can below I tested this recipe using all three sizes of mushrooms. The largest mushroom worked best in terms of holding all the filling and the egg.
- The largest is just under 5 inches.
- The middle one is about 4.5 inches.
- The smallest is just under 4 inches.
I found that creating a little donut-shaped well with the filling provided the best space for the egg to fit. However, even with large mushrooms and medium-sized eggs, the whites often ran out over the pan.
The egg on the pan actually got pretty crispy and delicious though so I was not mad! The smaller mushrooms really only had room for the egg yolk and not much of the egg whites at all.
You could absolutely reduce the filling by half to make more space for the egg, but the filling is absolutely delightful and a good trade-off.
Variations
If you're looking for some ways to change this up for variety or to make it more substantial here are some of my favorite ways.
- Change up the veggies: Kale, chopped broccoli or cauliflower, tomatoes, zucchini, and roasted red peppers would all work well!
- Change up the cheese: We love the saltiness of feta cheese but cotija or parmesan works great too.
- Add some meat: For more protein, add a tablespoon of cooked ground turkey or cooked sausage to each mushroom.
- Don't like runny yolks? Scramble the egg with the veggies beforehand and then pour it into the caps before baking.
- LOVE runny yolks? Bake the stuffed mushrooms without the eggs and just poach or fry your eggs on the stove to guarantee runny yolks!
How to Make Mushrooms for Breakfast
Are you ready to get cooking? Here's an overview of the main steps but be sure to check the detailed instructions in the recipe card.
- Clean the mushroom caps. Wipe away any dirt and remove the stem but leave the gills.
PRO TIP: Don't throw out the stems! Instead wash and chop up the stem (if you have one) then add it to the chopped spinach mixture later on!
- Drizzle the mushrooms with just a touch of olive oil, salt, and pepper, using your hands to cover both sides.
- Place the mushrooms face up on baking tray and broil for about 5 minutes. Then using tongs, flip each mushroom over and broil on the other side for 5 minutes. Set the mushrooms aside while you prepare the filling.
- Make the vegetable filling. Add the onion, sun dried tomatoes, spinach, garlic, and any washed mushroom stems you may have, to a food processor.
- Pulse until minced to almost a paste and very well combined. Add the red pepper flakes, and a few pinches fine salt. Crumble in about half the feta cheese and stir to combine (or pulse a few more times).
PRO TIP: No food processor? No problem, you can finely mince the vegetables instead of using a food processor. I tested it! It works great!
- Fill the mushrooms. Drain off any additional water that has accumulated in the mushroom caps or on the tray. Arrange the filling around the edges of each mushroom, making a donut shape on the perimeter and a large well in the middle for the egg.
- Crack the egg into the middle. Sprinkle with a little salt, pepper, and crumble on the rest of the feta cheese on top.
- Bake in a preheated oven on 375 F for 15-20 minutes, until the egg white is fully cooked to your liking!
PRO TIP: I find it challenging to get a cooked egg white and a runny yolk, so if you really prefer a runny yolk, I would bake the stuffed mushrooms without the egg and then add a fried or poached egg on top.
How to Store & Reheat
These will store well in the fridge and can be made in advance and warmed up during the week. Allow them to fully cool before storing in an airtight container. They will last up to five days.
Warm them up in the oven on 325ºF for 8-10 minutes, or for about 1 minute in the microwave.
Expert Tips and FAQs
- You may need to adjust the amount of veggies depending on the size of your portobellos.
- Cost-saving tip: Buy portobello mushrooms on sale or make a trip to the farmer's market, where I find them to be more affordable.
- Use small or medium-sized eggs. These fit better in the mushroom caps and spill out less on the baking sheet. If you don't have large portobellos - use quail eggs! (Or just scramble the egg and pour in a smaller amount.) See egg-sizing guide for more.
- Use parchment paper on the baking sheet before adding the eggs to save some clean-up time. (Note: it is not recommended to broil parchment paper.)
- Don't throw out the mushroom juice! Instead save it to add to a vegetable broth or soup for an intense mushroom flavor.
- Serving idea: It goes great with roasted potatoes or a piece of toast with nut butter and blueberries.
Yes! Mushrooms have been shown to stimulate immune cells and stop the growth and spread of cancer cells. They contain polyphenols and and provide a type of soluble fiber called beta-glucans.
No and yes. As purchased, they have a minuscule amount. If you rest mushrooms for about an hour in the midday sun, gill-side up, they can develop significant levels of vitamin D, making them one of the few food-based sources of Vitamin D. See source for more details.
Dietary Modifications
Vegetarian: Yes!
Paleo: It can easily be made Paleo by omitting the feta cheese.
More Easy Breakfast Recipes
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Easy Stuffed Breakfast Mushrooms
Ingredients
Mushrooms
- 4 large portobello mushrooms whole
- olive oil for drizzling
- salt and pepper a sprinkle over the top
Filling
- ½ small white onion
- ¼ cup sun dried tomatoes
- 1 clove garlic
- 1 cup fresh spinach
- 1 ounce feta cheese divided
- ½ teaspoon red pepper flakes
- ½ teaspoon salt divided
- ½ teaspoon freshly cracked black pepper divided
Egg and garnish
- 4 medium eggs (small or medium eggs preferred here)
- optional: chopped chives
Instructions
Broil the Portobellos
- Preheat your broiler on high. If your broiler has a temperature setting, set it to 400ºF.
- Rinse mushrooms under cold running water to remove any dirt or debris. You can use a damp paper towel to wipe the tops if you'd prefer not to rinse them. Remove stems if your mushrooms have them.
- Drizzle the mushrooms with just a touch of olive oil, salt, and pepper, using your hands to cover both sides.
- Place mushrooms on baking tray and broil for about 5 minutes. Using tongs, flip each mushroom over and broil on the other side for 5 minutes. (There will be some liquid accumulation.) Set mushrooms aside while you prepare the filling.
- Change oven settings to 375ºF regular oven. (Not broiler, not fan).
Make the Filling
- Add onion, sun dried tomatoes, spinach, garlic, and any washed mushroom stems you may have, to a food processor. Pulse until minced to almost a paste, and very well combined. Add red pepper flakes, and a few pinches fine salt. Crumble in about half the feta cheese and stir to combine (or pulse a few more times). Alternatively, you can finely mince the vegetables instead of using a food processor.
Assemble the Mushrooms
- Return to the mushrooms. Feel free to add a layer of parchment paper under the mushrooms at this stage. Drain off any additional water that has accumulated in the mushroom caps or on the tray. (This water is delicious - save it! See notes.) Arrange the filling around the edges of the 4 mushrooms, making a donut shape on the perimeter and a large well in the middle for the egg.
- Crack an egg into each well. Medium or smaller eggs are ideal here, and even still, some egg white might run out onto the sheet pan - it is ok! That's what the parchment is for! Sprinkle with a little salt & pepper, and the rest of the crumbled feta.
- Bake mushrooms on 375ºF for about 15-20 minutes or until the egg white is fully cooked. I find it challenging to get a cooked egg white and a runny yolk, so if you really prefer a runny yolk, I would bake the stuffed mushrooms without the egg and then add a fried or poached egg on top.
- Top with minced chives or other chopped herbs (optional), and whatever sides you prefer.
Notes
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- You may need to adjust the amount of veggies depending on the size of your portobellos.
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- Cost-saving tip: Buy portobello mushrooms on sale or make a trip to the farmer's market, where I find them to be more affordable.
-
- Use small or medium-sized eggs. These fit better in the mushroom caps and spill out less on the baking sheet.
-
- Use parchment paper on the baking sheet to save some clean-up time in case your eggs overflow. BUT add it to the pan after broiling the mushrooms. (It is not safe to broil parchment paper.)
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- Don't throw out the mushroom juice! Instead save it to add to a vegetable broth or soup for an intense mushroom flavor.
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- Serving idea: It goes great with roasted potatoes or a piece of toast with nut butter and blueberries.
Nutrition
This recipe was originally published in February of 2014. It has been significantly updated and altered. Thanks for being here!
this looks oh so cool! i've been waiting for a recipe that would give me reason to buy those mushrooms (well, next time they're on sale). then i can surprise my hubby with breakfast one morning! ooh exciting! =D
Oh yeah - I only buy them on sale. But they're so awesome roasted like this. Gooey egg yolks all day.