This is the perfect way to elevate your breakfast! Mushroom caps are the best baking vessel for all of your breakfast favorites. Whether you’re using them for meal prep, brunch, or weekend breakfasts, they’re the way to go!
When I went to make these, I realized that it was ‘tween time. ‘Tween time is the time between two major meals (breakfast and lunch, for example) when you find yourself positively starving. Since I only had a protein shake for breakfast, my Buddha belly was rumbling fiercely.
This dish was embarrassingly easy to make. The hardest part is cleaning the gills out of the mushrooms. The biggest key to cleaning them out for this dish is not to go too thin, break the walls, or poke a hole in the bottom of it. If you do, your egg will leak out.
Chef Lori’s #1 Tip for Cleaning Mushrooms
- Gently twist off or cut off the stem of each mushroom.
- Grab a mushroom in one hand and cradle it. Use a soup spoon in your other hand to scrape the gills off, moving in a circular path right around the edge of the mushroom.
- The gills will come out very easily, so you don’t need a lot of pressure—in fact, push too hard, and you may go right through the mushroom, so tread lightly. If needed, you can go back over it a second time.
What’s awesome about these is that they suit most folks’ dietary lifestyles—paleo, gluten-free, low-calorie, skinny, or if you’re like Mr. Fantabulous, you eat everything under the sun.
I honestly can’t wait until Lent to make these for lunch every Friday and every day. What I love about food like this is that you can add whatever you want.
When you make these, how long you cook them is up to you. I like my whites cooked all through, but the yolks runny.
Some folks get wigged out by that, and that’s cool. You don’t have to eat it. As I show you below, you can make them however you want. The key is to get the whites set. That’s most important. Why? If they aren’t set, if you try to cut into them, it’ll end up being a huge mess on your plate/
Stuffed Mushroom FAQs
- Do I have to remove the gills? The gills are edible, but for this recipe, you need the space. Plus, if you left them in the egg whites, they would turn muddy in color.
- How do I keep the mushrooms from getting soggy? Not all mushrooms are the same, so if you want, you can pre-bake the mushrooms (unstuffed) for a few minutes before adding the breakfast stuffing.
- Can I prepare these ahead of time? Sort of. You can remove the gills and prepare the fillings already, but I would not ‘stuff them’ until you’re ready to bake them.
Breakfast Stuffed Mushroom Variations
- Vegetarian: add roasted peppers, sauteed onions, chopped broccoli before baking
- Protein Lovers: Add chopped ham, sausage, bacon, and cooked chorizo into the mix
- Vegan Stuffed Breakfast Mushroom: add softened tofu, vegan cheeses, lots of veggies
What to Serve with Breakfast Stuffed Portobello Mushrooms
Pair this with:
- EVERYTHING BAGEL BREAKFAST AND BRUNCH CASSEROLE: The ultimate breakfast or brunch bagel casserole with eggs, bagels, everything bagel seasoning, cheeses, bacon, and ham!
- CHEESY ASPARAGUS & SALAMI PUFF PASTRY BUNDLES: These bundles are filled with grilled asparagus, salami, smoked gouda, and garlic herb cheese spread and topped with Smoked Sea Salt Flakes.
- OVEN ROASTED ASPARAGUS WITH BOURSIN: Elevate your roasted asparagus with creamy Boursin cheese by adding a touch of indulgence to the next level.
- SMOKED PICANHA (STEAK) WITH GOAT CHEESE CROSTINI: This smoked picanha (beef) crostini is a delicious bite when paired with creamy goat cheese, microgreens, a balsamic glaze, and kissed with a flaky wild mushroom sea salt.
How to Store Leftover Stuffed Mushrooms
These are best enjoyed right away. However, you can store the leftovers. The only thing to remember is that your eggs must be fully cooked.
- Place paper towels in the bottom of an airtight container.
- Place the fully cooked stuffed breakfast mushrooms on top (once cooled), close the lid, and keep them in the fridge for up to 3 days.
Even though the mushrooms are cooked, they will still seep liquid, so change the paper towels daily.
To reheat, pop it back into a preheated 350°F oven for a few minutes until warm.
PrintBreakfast Stuffed Mushroom Caps Recipe
This is the perfect way to elevate your breakfast! Mushroom caps are the best baking vessel for all of your breakfast favorites. Whether you’re using them for meal prep, brunch, or weekend breakfasts, they’re the way to go!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: keto friendly breakfast, brunch recipes, healthy breakfast, stuffed mushrooms, meal prep recipes, gluten free breakast
- Method: oven
- Cuisine: keto friendly breakfast, brunch recipes, healthy breakfast, stuffed mushrooms, meal prep recipes, gluten free breakast
Ingredients
- 4 large portobella caps (about 4-5” round), cleaned, plus stalks and gills removed – be careful not to break the sides or bottom
- 1–2 teaspoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 large eggs
- 1 tablespoon chopped chives
- Add-ins: crispy bacon, shredded cheddar, chopped spinach, pancetta, ham, sausage.
Instructions
- Preheat the oven to 400°F, with the rack in the upper third. Line a baking sheet with foil and place a cooling rack on top.
- Take a pastry brush and brush the outside of the mushrooms. Set the mushroom cap size up on the cooling rack. *if desired, bake the mushrooms for about 2-3 minutes to release some of the water in them to avoid having them turn soggy. Remove from the oven and then proceed by adding bacon, spinach, pancetta, or other add-ins.
- Carefully crack two eggs into each cap (if you can only fit one, only add one). Sprinkle with salt and pepper.
- Place in the oven and bake for 15-25 minutes or until the whites are opaque and set. The yolks will be runny when the whites are set, but you can cook for longer if you do not want runny yolks.
- Remove from the oven and enjoy!
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