Scrambled Egg and Sausage Stuffed Portobello Mushrooms
A delicious, protein-packed breakfast version of the classic stuffed Portobello mushroom. A great way to start your day off on the right foot!
Servings: 4 people
Calories: 541kcal
Ingredients
- 4 portobello mushrooms, cleaned and destemmed
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- Salt & pepper
- 3 sweet chicken Italian sausages, casings removed
- 8 eggs
- 6 cherry tomatoes, chopped
- 2 tablespoons fresh chives, chopped
- 1/2 cup your choice of shredded cheese
- 2 slices sourdough bread
- 2 tablespoons butter
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a jelly roll pan with aluminum foil or parchment paper and place Portobello mushrooms on it.
- Combine garlic and olive oil in a small bowl and brush over mushrooms. Be sure to brush both the top and the bottom to get an even coating. Sprinkle with salt and pepper and place in preheated oven. Bake for 15 minutes. Remove from oven and set aside. The mushrooms may come out a bit soggy due to the natural moisture in them, but some of that will soak back in as the mushrooms cool. Once you are ready to load them up with the filling, you can gently dump out any moisture that has not reabsorbed.
- In a medium sauté pan over medium-high heat, cook the Italian sausage. Once sausage is done, remove to a paper towel-lined plate to drain and cool.
- Place eggs in a medium mixing bowl and whisk to scramble. Using the same sauté pan as you did for the sausage, begin cooking eggs over medium heat. Low and slow is the way to go when cooking these to be sure you don’t overdo it. Almost as soon as you’ve added the eggs to the pan, add in the cherry tomatoes, chives and ¼ cup of the shredded cheese. Stir until eggs are mostly scrambled, with just a little bit of wetness remaining and then stir in the prepared sausage.
- Gently scoop the scrambled egg mixture evenly into the four Portobello mushroom caps. Set aside (keeping them in a slightly warm oven will help them to not get too cold.)
- Using a food processor, break down the sourdough bread into small crumbs. Heat butter in a medium sauté pan over medium-high. Once butter is melted, add sourdough breadcrumbs to pan. Let cook, stirring every so often to prevent burning, until breadcrumbs take on a golden, toasty color. Remove breadcrumbs to a small bowl and stir in remaining ¼ cup of shredded cheese. Sprinkle mixture over the top of each mushroom.
- Turn your oven broiler on high and place stuffed mushrooms under it for about 2 minutes. This will help further toast the breadcrumbs and melt the cheese. Remove from oven and let cool slightly before serving.
Nutrition
Calories: 541kcal