Breakfast Stuffed Mushrooms

0 Reviews

SERVINGS

4

PREP TIME

15 min

TOTAL TIME

20 min

GLUTEN FREE

YES

Stuffed portabellos create the perfect individual serving size for this unique breakfast recipe.

This recipe is made with Jones Golden Brown® Mild Patties.

ANGB Pork Patty 7 oz
ingredients
4 large portobello mushroom caps
1 tablespoon olive oil
1 (7 oz) box Jones Dairy Farm All Natural Golden Brown 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
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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Ingredients

4 large portobello mushroom caps
1 tablespoon olive oil
1 (7 oz) box Jones Dairy Farm All Natural Golden Brown 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

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.