Stuffed Portobellos {Another Great Recipe for a Brunch Idea}

Stuffed Portobellos, simple yet elegant for any occasion, baked with an egg in the center and garnished with green onions and salt with plenty of black pepper. 


I am a huge fan of portabella mushrooms, and when I saw these,  Stuffed Portobellos on Pinterest, I thought they would be great to serve at a brunch.

These stuffed mushrooms are simple with few ingredients and are  prepared and served in minutes, which is perfect for a brunch.


I didn't wait to serve these for brunch.  We enjoyed them for breakfast with some biscuits and sausage gravy!  My husband ate his with gravy over them and sopped all of it up with the biscuits.  He said this is how you eat them in the country. "Giggles."


Stuffed Portobellos
Recipe source: What's Cooking, Mexico?

Instructions:
2 portobello mushrooms, washed and stems removed
2 large eggs
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon course ground pepper
2 green onions, sliced

Directions:
Preheat oven 300 degrees F.

Lightly drizzle olive oil over mushrooms.

Place them on a greased baking sheet.

Crack open eggs in the center of each mushroom.

Bake for 10-12 minutes or until eggs are cooked to desired taste.

Garnish with sliced onions.


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13 comments :

  1. That's some kinda special breakfast! They look wonderful!

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  2. These look amazing! I'll definitely have to try these soon!

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  3. YUM! These look great - my hubby would love them. I'm having a giveaway and would love for you to come over and check it out. =) http://www.thebetterbaker.blogspot.com/2013/04/a-giveaway-celebrating-5000-facebook.html

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  4. These look awesome. Yum! Must try.

    Celeste @ www.doodlela.com

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  5. I love portabella mushrooms...what a great idea stuffing it with an egg. It's like steak and eggs without the steak!Coming to your from the Whole Foods party...have a great week!
    XO Barbara

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  6. Oh my gosh those look fantastic! Great job :) I got your link from Mom on Timeouts link party, you have a new follower!

    Happy Blogging!
    Happy Valley Chow

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  7. Hi Kay,
    What a great idea and a delicious dish. Your recipe is fabulous and thank you so much for sharing with Full Plate Thursday. Have a great weekend and come back soon!
    Miz Helen

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  8. These sound like a great combo! Thanks for linking up at Pint Sized Baker's Two Cup Tuesday Party! I've pinned this! I hope to see you again on Monday Night!

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  9. What a great idea! I agree with Barbara above - this reminds me of steak and eggs without the steak! Thanks so much for joining us at last week's All my Bloggy Friends .... We look forward to seeing what you share this week!

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  10. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Have a great week and enjoy your new Red Plate!
    Come Back Soon,
    Miz Helen

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  11. I think we might be making brinner this week! Thanks for sharing!

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  12. These are incredibly creative and different, Kay. I absolutely love them!

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