Introduction

Start your day with these delicious breakfast stuffed mushrooms, featuring large Portabella caps filled with a cheesy breadcrumb mixture and topped with a perfectly baked egg. They’re hearty, flavorful, and sure to become a morning favorite.

The dish shows a baked portobello mushroom base that is dark brown with a slightly wrinkled texture, topped with a thick layer of golden-brown, crispy breadcrumb and herb mixture; above this is a sunny side up egg with a bright yellow runny yolk and a white, gently cooked egg white sprinkled with black pepper and small green herbs. A cut piece of the mushroom stack lies nearby, revealing the juicy mushroom base and the creamy, slightly browned topping inside. The dish rests on a white plate, placed on a white marbled surface, with a fork near the cut piece showing some egg yolk and crumbs on it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large Portabella Mushrooms
1 tablespoon Extra Virgin Olive Oil
1 cup Breadcrumbs
¼ cup Manchego Cheese, shredded (or cheddar, jack, or mozzarella cheese)
1 tablespoon Melted Butter (preferably salted)
2 tablespoons Milk (1% recommended)
1 teaspoon Garlic Powder
4 large Eggs
3 teaspoons Scallions, sliced (2 teaspoons 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

Step 1: Clean the portabella mushrooms with a paper towel and scrape out the gills using a spoon. Place them on a sheet pan.
Step 2: Preheat your oven to 375 degrees F.
Step 3: In a bowl, mix the breadcrumbs, shredded Manchego cheese, garlic powder, 2 teaspoons scallions, melted butter, milk, ½ teaspoon salt, and ½ teaspoon ground pepper until well combined.
Step 4: Drizzle extra virgin olive oil over each mushroom and rub it evenly. Season the tops with salt and pepper, then flip the mushrooms over and place them top-side down on the sheet pan.
Step 5: Fill the mushroom caps with the breadcrumb mixture, creating a well in the center to hold the egg.
Step 6: Bake for 10 minutes, then remove from the oven. The cheese should begin to melt and the filling will bind, allowing you to gently push the sides out to make a clear nest for the egg.
Step 7: Crack an egg into each mushroom nest. It’s okay if some egg white oozes over the edge, but try to contain it with the filling. Sprinkle the eggs with salt, pepper, and the remaining 1 teaspoon of scallions.
Step 8: Return to the oven and bake for another 10-15 minutes or until the egg whites are set but the yolks still jiggle slightly.
Step 9: Serve warm and enjoy your savory breakfast stuffed mushrooms!

Tips & Variations

Use your favorite cheese if you don’t have Manchego; cheddar, jack, or mozzarella all work well.
For extra flavor, add a pinch of smoked paprika or chopped fresh herbs like parsley or thyme to the breadcrumb mixture.
You can swap milk for cream if you prefer a richer filling.
To make this dish vegetarian-friendly but more filling, add finely chopped spinach or sun-dried tomatoes to the filling mix.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300 degrees F until warmed through to avoid overcooking the eggs. This dish is best enjoyed fresh for optimal texture and flavor.

How to Serve

A close-up image of a stuffed mushroom topped with a cooked egg. The first layer is a dark brown mushroom base with a slightly charred edge. On top of the mushroom is a coarse, crumbly, golden-brown mixture with some green bits mixed in, likely herbs. The next layer is a cooked egg white, smooth and glossy, with a soft yolk in the center that is bright yellow and slightly runny. The egg is lightly sprinkled with black pepper and small green garnishes. A fork is pressing into the egg yolk, causing it to break and spill slightly onto the white marbled surface beneath. There are small crumbs and specks scattered around the mushroom. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms for this recipe?

While Portabella mushrooms are ideal for their size and meaty texture, you can use large cremini or button mushrooms. Just adjust the cooking time accordingly since smaller mushrooms will cook faster.

How can I tell when the eggs are done?

The eggs are ready when the whites are no longer translucent and are fully set, but the yolks still have a slight jiggle, indicating they are tender and runny inside. Baking longer will firm up the yolks if you prefer them fully cooked.