Breakfast Stuffed Portobello Mushrooms
Breakfast Stuffed Portobello Mushrooms Recipe - Tomatoes, garlic and chopped cilantro are sautéed, stuffed into Portobellos, topped with egg and cheese and baked to perfection.
These stuffed mushrooms with eggs are perfect for a Sunday brunch, or for daily breakfast when you have a bit more time to cook your eggs.
Here are a few other breakfast recipes with egg you might like to try: Basil and Parsley Omelette and Oregano Baked Eggs.
Yield: Serves 2
- 2 large Portobello mushrooms, stems removed
- 2 eggs
- 1 medium tomato, diced
- 1 garlic clove, minced
- 1/2 cup chopped fresh cilantro
- 1/2 cup shredded mozzarella cheese
- oil
- salt and pepper to taste
Preheat oven to 400 degrees F.
Place the mushroom caps stem-side-up on a greased baking sheet. Drizzle with oil and season with salt and pepper. Bake for 10 minutes.
While the mushrooms are cooking, heat 1 tablespoon oil in a skillet. Add the garlic and sauté for 1 minute. Add the diced tomatoes and cook for 6-8 minutes or until all the liquid is absorbed.
Remove from the heat and stir in the cilantro. Season with salt and pepper and set aside.
Remove the mushroom caps from the oven and pat dry with paper towels to absorb the water inside the cavity.
Place them on baking sheet and fill each cap with tomato mixture (don’t overfill or there will be no room for the egg).
Carefully crack an egg into the center of each mushroom.
Sprinkle with mozzarella cheese.
Bake at 400 degrees F for 15-18 minutes or until set. Garnish with chopped cilantro and serve immediately.
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