These Breakfast Stuffed Mushrooms are amazing for dinner! Also known as Portabella Egg Nests, these are filled with garlic breadcrumbs & manchego cheese stuffing. They are easy to make ahead and then finish for breakfast, brunch, or even family dinner!
If these pics of Portabello Mushroom Cap Egg Nests are not enough to make your heart skip a beat and convince you of how awesome this recipe is, then let me expand. First, the Portabello mushrooms are thick, hearty and meaty and filled with garlic, scallion, breadcrumb & Manchego cheese stuffing. Then…as if this wasn’t enough, an egg is baked nestled in the center of all of this goodness until it is perfectly cooked with an oozy delicious yoke.
O…M…G…is your mouth watering yet?
Eggs – a Great Protein Option for Dinner Too!
Eggs are really amazing! Aside from being incredibly delicious scrambled, poached, fried, soft or hard boiled, they are incredibly healthy! After completing my studies for a Certification in Nutrition and Healthy Living, I am always looking at the health benefits of foods and Eggs are loaded with protein and more!
One little egg has 6 grams of complete protein. Your body needs protein to form muscle, repair tissue, and transport nutrients. Proteins are made of amino acids and our bodies can produce all except 9. Those 9 are essential amino acids that we must get from food. Not all foods contain all 9, but you can get them all through a balanced diet. A food that has all 9 essential amino acids is called a Complete Protein. Examples are red meat, poultry, fish, milk, cheese, yogurt, soybeans, quinoa, and EGGS.
Eggs also contain Vitamins A, B5, B12, B6, B2, D, E, and K! They have Calcium, zinc, Folate, Phosphorus, and Selenium. Check out more health benefits of Eggs here.
So, if your kids suddenly wake up one day and no longer like chicken or beef after loving it the day before, no worries! Just give them eggs for Dinner!
A few other Yummy Egg Recipes Links:
- One Pan Italian Sausage & Eggs
- Quinoa with Fried Egg & Veggie Medley
- Slow Cooker Egg Casserole with Chorizo & Potatoes
- Skillet Eggs in Spicy Tomato Pepper Sauce
Time Saving Prep-Ahead Steps for Stuffed Portabella Mushrooms
So, where does this love affair begin? Well, it begins with the gorgeous Portabello Mushrooms. Clean out the gills and place on a sheet pan (I like to line with aluminum foil for easy clean-up). Drizzle the tops with Extra Virgin Olive oil and rub it around. Or use an Olive Oil Sprayer! You can coating the mushrooms with oil using much less and getting an even distribution without having to brush it around.
Salt and pepper both sides and place upside down with open end up.
Fill with the breadcrumb, manchego cheese, scallion, and seasoning mixture. Push the filling out to the sides, so you create a well in the center for the egg later.
At this point you can store in the fridge until you are ready to cook for up to 2 days in advance.
Cook the Stuffed Portabella Mushroom Cap Egg Nests
Bake in the oven on the center rack for 10 minutes.
After baking for 10 minutes, the manchego cheese will start to melt and the filling will bind together, so that you can again push out the sides to create a nest for the egg to sit in.
Finally comes the egg. Place it gently in the nest. It’s ok if the white oozes a little off the side onto the pan, but try to stop the oozing with the breadcrumb cheese filling. Sprinkle with salt and pepper and scallions.
Bake for another 10-15 minutes or until the egg white is no longer translucent, but the egg whites and yoke are still a bit jiggly.
Every bite is amazing with the thick and meaty texture from the mushroom, the salty and nutty flavors from the manchego cheese filling, and the creaminess from the egg. This is sure to become one of your favorite recipes too!
Breakfast Stuffed Mushrooms FAQs
Just about any cheese that you like will work in this stuffed portabella recipe. Cheddar, Monterey Jack, Mozzarella, Parmesan, Feta, Goat Cheese, Gouda, or Gruyere are all great!
You can make these ahead and reheat; however, the eggs will likely get overcooked. Instead, I suggest, cooking through step 7, which is to pre-cook the filling before adding the eggs. Then store the stuffed mushrooms with no egg in the refrigerator covered up to 3 days. When you are ready to finish cooking with the eggs, take the mushrooms out and bring to room temperature, while you preheat the oven to 375 F degrees. Then add the eggs and bake according to the instructions for 10-15 minutes until the eggs reach your desired doneness.
If you have someone that cannot eat eggs, then here are a few substitution ideas. You can substitute with pre-cooked breakfast sausage, either removed from the casings and cooked in a pan or links that you cut up and mix with the stuffing. For the vegetarian, you can replace the eggs with a vegetable that is mixed with a bit more cheese. Diced zucchini, spinach and artichoke, red peppers and onions, or more mushrooms, would all be delicious.
Breakfast Stuffed Mushrooms – Portabella Mushroom Egg Nests
Ingredients
- 4 large Portabella Mushrooms
- 1 tablespoon Extra Virgin Olive Oil
- 1 cup Breadcrumbs
- ¼ cup Manchego Cheese, shredded (or cheddar, jack, or mozarrella cheese)
- 1 tablespoon Melted Butter I used salted
- 2 tablespoons Milk I used 1%
- 1 teaspoon Garlic Powder
- 4 large Eggs
- 3 teaspoons Scallions, sliced 2 teaspoon for filling, 1 teaspoon for egg
- 1 teaspoon Salt ½ teaspoon for filling, sprinkle over eggs
- 1 teaspoon Fresh Ground Pepper ½ teaspoon for filling, sprinkle over eggs
Instructions
- Clean the portabella mushrooms with a paper towel and scrape out the gills with a spoon. Place on a sheet pan.
- Preheat oven to 375 degrees F.
- Mix filling in bowl: Breadcrumbs, Manchego cheese, garlic powder, scallions, melted butter, milk, salt, and ground pepper.
- Drizzle extra virgin olive oil over the top of each mushroom and rub it around. Season with salt and pepper. Flip over and place top-side down on sheet pan.
- Fill the portabella mushroom caps with the filling and create a well in the center of each cap.
- Cook for 10 minutes then remove from the oven. The manchego cheese will start to melt and the filling will bind together, so that you can again push out the sides to create a nest for the egg to sit in.
- Crack and place the egg gently in the nest. It’s ok if the white oozes a little off the side onto the pan, but try to stop the oozing with the breadcrumb cheese filling. Sprinkle with salt and pepper and scallions.
- Bake for another 10-15 minutes or until the egg white is no longer translucent, but the egg whites and yoke are still a bit jiggly.
- Serve and enjoy!
Video
Notes
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What other cheeses will work in this recipe?
Just about any cheese that you like will work in this stuffed portabella recipe. Cheddar, Monterey Jack, Mozzarella, Parmesan, Feta, Goat Cheese, Gouda, or Gruyere are all great! -
Can I make these ahead and reheat?
You can make these ahead and reheat; however, the eggs will likely get overcooked. Instead, I suggest, cooking through step 7, which is to pre-cook the filling before adding the eggs. Then store the stuffed mushrooms with no egg in the refrigerator covered up to 3 days. When you are ready to finish cooking with the eggs, take the mushrooms out and bring to room temperature, while you preheat the oven to 375 F degrees. Then add the eggs and bake according to the instructions for 10-15 minutes until the eggs reach your desired doneness. -
What can I make these Breakfast Mushrooms with instead of Egg?
If you have someone that cannot eat eggs, then here are a few substitution ideas. You can substitute with pre-cooked breakfast sausage, either removed from the casings and cooked in a pan or links that you cut up and mix with the stuffing. For the vegetarian, you can replace the eggs with a vegetable that is mixed with a bit more cheese. Diced zucchini, spinach and artichoke, red peppers and onions, or more mushrooms, would all be delicious.
Laura says
I love this recipe – can’t stop making it.
Carrie Tyler says
So happy to hear!! Thanks, Laura 🙂
Linger says
Hi Carrie. What a fantastic way to serve eggs. The combination of mushrooms, eggs and cheese sounds so appealing. I cant’ wait to try them. As always, thanks for sharing.
Megan says
My husband and I love these! So good 🙂
Marie Challender says
Easy to make, delicious to eat, thanks for the recipe…..Marie
Carrie Tyler says
Thanks so much, Marie! Happy to hear that you enjoyed these, they are a favorite of mine 🙂
Carrie