Go Back
+ servings
Breakfast stuffed mushrooms
Print Recipe
5 from 5 votes

Breakfast portobellos

How to make breakfast stuffed mushrooms. These portobello mushrooms are stuffed with sausage, eggs, cheese, and green onions. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: keto, low carb, mushroom, stuffed mushrooms
Servings: 4 mushrooms
Calories: 168kcal


  • Olive oil spray
  • 4 large Portobello mushrooms stems removed
  • 4 large eggs
  • Salt and pepper to taste
  • 1/2 cup Mozzarella cheese shredded
  • 2/3 cup sausage crumbles
  • ¼ cup green onion


  • Preheat the oven to 375 degrees F (190 degrees C).
  • Line a baking sheet with parchment paper. Coat with a layer of olive oil spray.
  • Scrape out the dark gills from the mushrooms with a spoon, and discard the gills.
  • Place the mushrooms stem side up, and crack an egg into the center
  • Season with salt and pepper
  • Top each with 2 tablespoons of mozzarella and sausage crumbles
  • Bake for 20 to 25 minutes, until the cheese is bubbly, egg is cooked, and the mushrooms are soft.
  • Serve immediately.


Calories: 168kcal | Carbohydrates: 4g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 184mg | Sodium: 248mg | Potassium: 429mg | Fiber: 1g | Sugar: 2g | Vitamin A: 395IU | Vitamin C: 1.2mg | Calcium: 102mg | Iron: 1.4mg