Gourmet Breakfast Stuffed Mushrooms: Indulgent Portabella Egg Nests!

Elevate your breakfast experience with our Gourmet Breakfast Stuffed Mushrooms, featuring luscious Portabella mushrooms filled with a delectable mixture of breadcrumbs, Manchego cheese, and savory seasonings. Topped with a perfectly cooked egg, these mushroom nests are a feast for the senses, offering a harmonious blend of flavors and textures that will leave you craving more. Whether served as an elegant brunch centerpiece or a satisfying weekday breakfast, this recipe is sure to impress with its gourmet flair and irresistible taste.

In our kitchen, Breakfast Stuffed Mushrooms have become a beloved morning ritual, cherished for their indulgent flavors and elegant presentation. I still remember the first time we prepared this dish—a leisurely Sunday morning spent experimenting with new breakfast recipes. As the aroma of garlic and cheese filled the air, anticipation grew, and when we finally sat down to enjoy our creation, we were met with a symphony of flavors that surpassed all expectations. Since then, these Portabella Egg Nests have become a staple on our breakfast menu, bringing joy and satisfaction to every meal. Whether enjoyed with a steaming cup of coffee or as part of a lavish brunch spread, these stuffed mushrooms never fail to delight and inspire.

Why These Gourmet Breakfast Stuffed Mushrooms Stand Out:

Large Portabella mushrooms filled with a luxurious mixture of breadcrumbs, Manchego cheese, and savory seasonings, creating a decadent breakfast treat.
Topped with a perfectly cooked egg, adding richness and protein to each bite.
Quick and easy to prepare, making them ideal for both leisurely weekend brunches and busy weekday mornings.
Versatile and customizable, allowing you to tailor the filling to suit your taste preferences and dietary needs.

Ingredients (Makes 4 Breakfast Stuffed Mushrooms):

4 large Portabella Mushrooms
15 mL (1 tbsp) Extra Virgin Olive Oil
120 grams (1 cup) Breadcrumbs
30 grams (1/4 cup) Manchego Cheese, shredded (or cheddar, jack, or mozzarella cheese)
15 mL (1 tbsp) Melted Butter (salted)
30 mL (2 tbsp) Milk (1%)
5 mL (1 tsp) Garlic Powder
4 large Eggs
5 mL (1 tsp) Scallions, sliced (2 tsp for filling, 1 tsp for egg)
5 mL (1 tsp) Salt (1/2 tsp for filling, sprinkle over eggs)
5 mL (1 tsp) Fresh Ground Pepper (1/2 tsp for filling, sprinkle over eggs)

Instructions:

Clean the Portabella mushrooms with a paper towel and scrape out the gills with a spoon. Place them on a sheet pan.
Preheat your oven to 190°C (375°F).
In a bowl, mix together breadcrumbs, Manchego cheese, garlic powder, sliced scallions, melted butter, milk, salt, and ground pepper to create the filling.
Drizzle extra virgin olive oil over the top of each mushroom and rub it around. Season with salt and pepper. Flip over and place top-side down on the sheet pan.
Fill the Portabella mushroom caps with the filling, creating a well in the center of each cap.
Bake for 10 minutes, then remove from the oven. Push out the sides of the filling to create a nest for the egg to sit in.
Crack and gently place one egg in each nest. Sprinkle with salt, pepper, and sliced scallions.
Bake for another 10-15 minutes or until the egg whites are no longer translucent, but the egg whites and yolk are still slightly jiggly.
Serve and enjoy your gourmet Breakfast Stuffed Mushrooms!

Notes:

Customize your stuffed mushrooms by adding additional toppings such as cooked bacon, diced ham, or chopped spinach.
For a vegetarian option, omit the sausage and add more vegetables like bell peppers or tomatoes to the filling.
Serve with a side of fresh fruit or a mixed green salad for a complete and satisfying breakfast experience. Bon appétit!