Breakfast Stuffed Mushrooms
Recipe by Nutmeg Nanny.
Skip the Toast, Keep All the Flavor
Portobello mushroom caps are roasted until just tender, then loaded with crumbled Jones Golden Brown Pork Sausage Patties, fluffy scrambled eggs, fresh basil and chives, and topped with melted sharp cheddar. Low-carb, gluten free, and high in protein, these stuffed mushrooms are a satisfying breakfast or brunch recipe that works just as well for meal prep.
Ingredients
- 4 large portobello mushroom caps
- 1 tablespoon olive oil
- 1 (7 oz.) box Jones Dairy Farm Golden Brown All Natural Pork Sausage Patties
- 1/4 cup diced basil
- 2 tablespoons diced chives
- Kosher salt and pepper, to taste
- 1/2 cup shredded sharp cheddar cheese
Directions
Preheat oven to 400˚ and line baking sheet with parchment paper.
Remove stem and gills from underside of mushroom caps. Make sure there is enough space to fill them up with eggs.
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.
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.
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.
Serve immediately.
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