These Breakfast Stuffed Portobello Mushrooms are a rustic yet elegant dish perfect for a lazy Sunday or special brunch. Juicy portobello caps are roasted until tender, then filled with a savory, creamy mixture of eggs, spinach, and cheese. They’re hearty, flavorful, and look far more impressive than the effort required.
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Why You’ll Love This Breakfast Stuffed Portobello Mushrooms
- All-in-one meal: Protein, veggies, and cheese baked into a savory mushroom cap.
- Easy to customize: Swap greens or cheese to suit your taste.
- Make-ahead friendly: Prep the night before and bake in the morning.
- Fancy yet simple: Impressive café-style look with straightforward steps.
Ingredients & Tools
- 4 large portobello mushrooms
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- 4 large eggs
- ¼ cup milk or cream
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ½ tsp smoked paprika
- Salt and black pepper to taste
- Fresh chives or parsley for garnish (optional)
Tools: Baking sheet, mixing bowl, skillet, whisk, spoon
Notes: Use fresh portobellos with intact stems for best structure. Whole milk or cream makes the filling extra creamy. Don’t skip the smoked paprika—it adds a subtle, smoky depth.
Nutrition (per serving)
| Calories: | 245 kcal |
| Protein: | 16 g |
| Fat: | 15 g |
| Carbs: | 10 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Choose your mushrooms wisely. Look for portobellos that are firm, with deep, intact caps—this helps them hold the filling without collapsing. Avoid any that feel slimy or look bruised.
- Don’t skip cleaning the gills. Scraping out the dark gills might seem like an extra step, but it prevents the mushrooms from releasing too much liquid and making the filling soggy.
- Wilt your spinach well. After sautéing the spinach, be sure to press out any excess moisture with a spoon or paper towel. Wet spinach = watery filling, and nobody wants that.
- Room temperature eggs mix better. If you have a minute, let your eggs sit out before whisking. They’ll incorporate more smoothly with the milk and other ingredients.
How to Make Breakfast Stuffed Portobello Mushrooms
Step 1: Preheat your oven to 375°F (190°C). Carefully remove the stems from the portobello mushrooms—you can save these for another use or chop them finely to add to the filling. Using a small spoon, gently scrape out the dark gills from the underside of each mushroom cap. This step is important… it keeps the mushrooms from getting too watery as they bake. Place the cleaned caps on a baking sheet, drizzle with a little olive oil, and season with a pinch of salt and pepper.
Step 2: Heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and cook for about 4–5 minutes, until it becomes soft and translucent. Stir in the minced garlic and cook for another minute until fragrant—you’ll notice that wonderful aroma filling your kitchen. Add the chopped spinach and cook, stirring frequently, until it’s fully wilted, which should take about 2–3 minutes. Transfer the spinach mixture to a bowl and let it cool slightly. If there’s any liquid in the skillet, drain it off or press the spinach with a paper towel to remove excess moisture.
Step 3: In a separate mixing bowl, whisk together the eggs, milk, smoked paprika, a good pinch of salt, and a few grinds of black pepper. Keep whisking until the mixture is smooth and uniform—you want those eggs fully beaten so the filling bakes evenly. Stir in the shredded cheddar cheese and the cooled spinach-onion mixture. The filling should look creamy and speckled with green. Taste it quickly (you can adjust seasoning now) and give it one final stir.
Step 4: Carefully spoon the egg and spinach mixture into each prepared mushroom cap, dividing it evenly among them. Don’t be shy—fill them right up to the top, but avoid overflowing. The mushrooms might shrink a bit as they bake, so a generous mound is perfect. Sprinkle the grated Parmesan cheese over the top of each stuffed mushroom. This will create a lovely golden crust as they bake.
Step 5: Bake in the preheated oven for 20–25 minutes, or until the egg filling is set, the mushrooms are tender, and the cheese on top is melted and lightly golden. You can check for doneness by gently jiggling the baking sheet—the centers should be firm, not liquidy. If you like a bit more color, you can pop them under the broiler for the last minute or two, but watch closely! Let the mushrooms rest for 3–4 minutes before serving—they’ll be piping hot, and this rest helps the filling set fully. Garnish with fresh chives or parsley if you like.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended; mushrooms become watery when thawed.
- Reviving: Reheat in a 350°F oven for 10 minutes to restore texture.
Serving Suggestions
Complementary Dishes
- Simple arugula salad with lemon vinaigrette — The peppery arugula and bright lemon cut through the richness of the mushrooms beautifully.
- Roasted cherry tomatoes on the vine — Their sweet, burst-in-your-mouth texture adds a lovely contrast and a pop of color to the plate.
- Crispy breakfast potatoes or hash browns — For those extra-hungry mornings, a side of golden, crunchy potatoes never disappoints.
Drinks
- Freshly squeezed orange juice or a citrus spritzer — The acidity and sweetness balance the savory, earthy flavors of the dish perfectly.
- Hot coffee with a dash of cinnamon — The warm spice notes in the coffee complement the smokiness from the paprika in the mushrooms.
- Herbal tea like peppermint or chamomile — A light, calming tea makes this feel like a truly leisurely weekend breakfast.
Something Sweet
- Warm cinnamon rolls with cream cheese frosting — Because after something savory, a gooey, sweet treat feels like the perfect happy ending.
- Fresh berry parfait with yogurt and honey — Light, refreshing, and just sweet enough to cleanse the palate without overwhelming.
- Buttery croissants with jam — Simple, classic, and always a crowd-pleaser alongside a hearty savory main.
Top Mistakes to Avoid
- Not removing the gills. Those dark gills hold a lot of moisture, which will seep out during baking and make your filling watery instead of creamy.
- Overfilling the mushrooms. It’s tempting to pack in as much filling as possible, but if you go over the rim, it can spill over and make a mess in your oven.
- Using wet spinach. If you don’t drain the sautéed spinach well, that extra liquid will release into the egg mixture and prevent it from setting properly.
- Skipping the rest time after baking. I’ve messed this up before too… cutting into them straight from the oven can cause the filling to ooze out. A brief rest lets everything firm up nicely.
Expert Tips
- Tip: For a deeper flavor, roast the mushroom caps alone for 8–10 minutes before adding the filling. This step intensifies their earthy taste and ensures they’re fully tender.
- Tip: Add a tablespoon of cream cheese to the egg mixture for an extra creamy, luxurious texture. It melts beautifully into the filling as it bakes.
- Tip: If you’re making these for a crowd, use a muffin tin to keep the mushrooms upright and stable during baking—no sliding around on the baking sheet!
- Tip: For a golden, crispy topping, mix a tablespoon of breadcrumbs with the Parmesan cheese before sprinkling over the stuffed mushrooms.
FAQs
Can I make these ahead of time?
Absolutely! You can prepare the stuffed mushrooms up to a day in advance. Just assemble them completely, cover tightly with plastic wrap, and refrigerate. When you’re ready, bake them straight from the fridge—you might need to add an extra 3–5 minutes to the baking time since they’ll be cold. They’re a lifesaver for busy mornings or when you have guests staying over.
Can I use other types of mushrooms?
You can, but portobellos work best because of their large, sturdy caps. If you try smaller mushrooms like cremini, you’ll need to adjust the filling amount and baking time—they’ll cook faster and hold less. For a fun twist, you could use giant king oyster mushrooms sliced lengthwise, but the texture and cooking time will vary.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a 350°F (175°C) oven for about 10 minutes, or until warmed through. Microwaving is possible, but it can make the mushrooms a bit rubbery, so the oven is your best bet for retaining texture.
Can I make this recipe vegetarian or add meat?
It’s already vegetarian as written! If you’d like to add meat, cooked crumbled sausage or diced bacon are delicious additions. Just cook the meat first, drain off any excess grease, and mix it into the egg filling along with the spinach. The recipe is very adaptable that way.
Why did my mushrooms release so much liquid?
This usually happens if the gills weren’t fully scraped out, or if the mushrooms weren’t fresh to begin with. Older mushrooms tend to hold more moisture. Another trick—sprinkle the cleaned caps with a little salt and let them sit for 10 minutes before baking. The salt will draw out some liquid, which you can then pat dry with a paper towel.
Breakfast Stuffed Portobello Mushrooms
Make these easy Breakfast Stuffed Portobello Mushrooms for a protein-packed, elegant brunch. Ready in 40 minutes! Get the simple recipe now.
Ingredients
For the mushrooms and filling:
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4 large portobello mushrooms
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1 tbsp olive oil
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1 small yellow onion (finely chopped)
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2 cloves garlic (minced)
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2 cups fresh spinach (roughly chopped)
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4 large eggs
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¼ cup milk or cream
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½ cup shredded cheddar cheese
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¼ cup grated Parmesan cheese
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½ tsp smoked paprika
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Salt and black pepper (to taste)
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Fresh chives or parsley (for garnish (optional))
Instructions
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Preheat your oven to 375°F (190°C). Carefully remove the stems from the portobello mushrooms—you can save these for another use or chop them finely to add to the filling. Using a small spoon, gently scrape out the dark gills from the underside of each mushroom cap. This step is important… it keeps the mushrooms from getting too watery as they bake. Place the cleaned caps on a baking sheet, drizzle with a little olive oil, and season with a pinch of salt and pepper.01
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Heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and cook for about 4–5 minutes, until it becomes soft and translucent. Stir in the minced garlic and cook for another minute until fragrant—you’ll notice that wonderful aroma filling your kitchen. Add the chopped spinach and cook, stirring frequently, until it’s fully wilted, which should take about 2–3 minutes. Transfer the spinach mixture to a bowl and let it cool slightly. If there’s any liquid in the skillet, drain it off or press the spinach with a paper towel to remove excess moisture.02
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In a separate mixing bowl, whisk together the eggs, milk, smoked paprika, a good pinch of salt, and a few grinds of black pepper. Keep whisking until the mixture is smooth and uniform—you want those eggs fully beaten so the filling bakes evenly. Stir in the shredded cheddar cheese and the cooled spinach-onion mixture. The filling should look creamy and speckled with green. Taste it quickly (you can adjust seasoning now) and give it one final stir.03
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Carefully spoon the egg and spinach mixture into each prepared mushroom cap, dividing it evenly among them. Don’t be shy—fill them right up to the top, but avoid overflowing. The mushrooms might shrink a bit as they bake, so a generous mound is perfect. Sprinkle the grated Parmesan cheese over the top of each stuffed mushroom. This will create a lovely golden crust as they bake.04
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Bake in the preheated oven for 20–25 minutes, or until the egg filling is set, the mushrooms are tender, and the cheese on top is melted and lightly golden. You can check for doneness by gently jiggling the baking sheet—the centers should be firm, not liquidy. If you like a bit more color, you can pop them under the broiler for the last minute or two, but watch closely! Let the mushrooms rest for 3–4 minutes before serving—they’ll be piping hot, and this rest helps the filling set fully. Garnish with fresh chives or parsley if you like.05
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