Breakfast Stuffed Mushrooms
Stuffed Mushrooms Made for Mornings
These Breakfast Stuffed Mushrooms are a hearty, low-carb way to start the day. Meaty portobello caps are roasted and filled with scrambled eggs, savory Jones Dairy Farm All Natural Pork Sausage, fresh herbs, and sharp cheddar cheese. They’re protein-packed, gluten free, and perfect for brunch, meal prep, or a weekend breakfast that feels a little more special. Recipe by Nutmeg Nanny.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 4 large | portobello mushroom caps |
| 1 tablespoon | olive oil |
| 1 (7 oz.) box | Jones Dairy Farm All Natural Golden Brown® Pork Sausage Patties |
| 4 | large eggs, scrambled |
| 1/4 cup | diced basil |
| 2 tablespoons | diced chives |
Kosher salt and pepper, to taste | |
| 1/2 cup | shredded sharp cheddar cheese |
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Directions
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Preheat oven to 400˚ and line baking sheet with parchment paper.
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Remove stem and gills from underside of mushroom caps. Make sure there is enough space to fill them up with eggs.
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Rub inside of mushroom caps with olive oil and roast in oven for about 5-7 minutes. Just long enough to let mushrooms soften slightly, they still need to keep their shape.
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While mushrooms are cooking start browning sausage, breaking up patties with spatula. Once sausage is browned stir in eggs, basil and chives. Stirring as eggs cook.
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Once the eggs are fully cooked add egg mixture evenly among mushroom caps. Sprinkle each cap with 2 tablespoons shredded cheese and add back to oven for 5 minutes, or until cheese is melted.
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Serve immediately.
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