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Breakfast Stuffed Mushrooms, portabella Egg Nest, on plate with bite cut out and runny yoke and fork on plate.

Breakfast Stuffed Mushrooms - Portabella Mushroom Egg Nests

This is simply the BEST egg recipe ever!  The Portabella mushrooms are thick, hearty and meaty and seasoned perfectly before they are 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.

Course Breakfast, Main Course
Cuisine American
Keyword breakfast, brunch, eggs, mushrooms, portabella, portabello
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Author Carrie Tyler

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

  1. Clean the portabella mushrooms with a paper towel and scrape out the gills with a spoon.  Place on a sheet pan.

  2. Preheat oven to 375 degrees F.

  3. Mix filling in bowl: Breadcrumbs, Manchego cheese, garlic powder, scallions, melted butter, milk, salt, and ground pepper.

  4. 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.

  5. Fill the portabella mushroom caps with the filling and create a well in the center of each cap.

  6. 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.

  7. 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.

  8. 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.
  9. Serve and enjoy!

Recipe Video

Recipe Notes

  1. 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!

  2. 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.

  3. 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.