Breakfast Stuffed Mushrooms
Lately, I am sort of crazy about Portobello Mushrooms! I have been stuffing them with pizza ingredients, salmon or chicken salad and my absolute favorite…stuffed for breakfast!
Portobello Mushrooms are packed full of goodness, including: selenium, copper, phosphorus and potassium. They are also considered a *Low Energy Density Food* because they take up a lot of space and have few calories. They can help keep you feeling full longer with less overall caloric intake…not that I count calories, but the average portobello contains less than 30 calories, 3 g of protein, 1/2 g of fat and 4.5 g of carbs.
To make these breakfast stuffed mushrooms I start by sauteing some greens. Usually kale, because that is what’s abundant in my garden. I also add in some seasoning. I often use my prepped *breakfast greens in a jar*. I have 3 typical flavor options; Sweet, Spicy and Savory. I stuff the greens into the mushroom and then lay a sunny-side-up egg on top.
We eat bacon on occasion and it is also really good stuffed in a mushroom (I usually put it on first, then the greens, then the egg) If you were seeking a vegan option, I bet some savory quinoa would work great! It cooks quickly and is a complete protein. The options are endless!
Looking for some other ways to use mushrooms? Check out these delicious recipes:
Breakfast Stuffed Mushrooms
- 2 “pastured” eggs
- 2 portobello mushrooms (remove stems and gills to make room for stuffing)
- 2 tablespoons of coconut oil divided
- One of the pre-made Breakfast in a Jar options OR
- 3 packed cups of chopped and stemmed kale
- 1/4 cup red onion diced
- 1 clove of garlic minced
- 1/2 teaspoon of cumin
- sea salt and pepper to taste
- Preheat oven to 400F
- Grease a small baking sheet or cast iron skillet. Set your mushrooms hollow side down on your baking sheet. Using a basting brush, brush the tops of the mushrooms with coconut oil and season with sea salt and pepper. Place in the oven and bake for 6 minutes. Set aside.
- Heat a skillet with some coconut oil. Add in your onions and saute for a few minutes, add the garlic, cumin, sea salt and pepper and saute for another few minutes. Add in your kale and saute until wilted down. Remove from skillet and set aside.
- Re-grease your pan and cook your 2 eggs sunny side up.
- To prepare your stuffed mushrooms, set your oven to broil. Turn your mushrooms over on your baking sheet. Fill them with your sauteed greens and top with your eggs. Place in the oven for a minutes ( or more to further cook your eggs to your liking). Serve hot.
Danielle Rouse is the creative energy behind the allergy friendly recipe blog, Fresh4Five | Real Food, Fresh Ideas. This mother of three has a passion for nutrition and cooking with fresh and wholesome ingredients. Danielle has become and expert at developing recipes to meet the complex dietary needs of her family. She is currently studying to become a Registered Holistic Nutritionist at the Canadian School of Natural Nutrition. Fresh4Five hosts an array of family friendly recipes that are paleo-friendly and free of gluten, dairy, soy, and nuts.
Read all of Danielle’s posts here.