If you’re looking for a low-carb breakfast that feels indulgent yet healthy, then these Breakfast Stuffed Portobello Mushrooms are the perfect choice. Stuffed with rich, flavorful ingredients, they provide a satisfying start to your day that you won’t soon forget. Plus, they come together quickly for those busy mornings when time is of the essence.
Imagine biting into a tender portobello mushroom cap filled with creamy cheese, savory sausage, and fresh herbs. These stuffed mushrooms are not just a treat for your taste buds; they’re also a keto-friendly option that will keep you energized and full until lunchtime.
Whether you’re following a ketogenic diet or simply want a delicious and hearty breakfast, this recipe for Breakfast Stuffed Portobello Mushrooms is sure to impress you and your family.
Delicious and Easy Keto Breakfast Recipe
These Keto Breakfast Stuffed Portobello Mushrooms are bursting with flavor and provide a delightful contrast of textures. The earthy mushrooms complement the creamy cheese and savory sausage perfectly, making for a dish that’s both satisfying and nutritious.
Ingredients
- 4 large portobello mushrooms, stems removed
- 1 cup cooked breakfast sausage, crumbled
- 1 cup shredded mozzarella cheese
- 2 large eggs
- 1/4 cup cream cheese, softened
- 2 tablespoons chopped fresh herbs (like parsley or chives)
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Mushrooms: Clean the portobello mushrooms with a damp cloth and remove the stems. Place them on a baking sheet, gill side up.
- Make the Filling: In a bowl, combine the crumbled sausage, mozzarella cheese, cream cheese, fresh herbs, and season with salt and pepper. Mix until well combined.
- Stuff the Mushrooms: Divide the filling evenly among the mushroom caps, pressing it down gently to pack it in.
- Add Eggs: Crack an egg into each stuffed mushroom, allowing it to sit atop the filling.
- Drizzle with Oil: Lightly drizzle olive oil over the mushrooms.
- Bake: Place the baking sheet in the oven and bake for about 20-25 minutes, or until the mushrooms are tender and the eggs are cooked to your liking.
- Serve: Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious Keto Breakfast Stuffed Portobello Mushrooms!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 250kcal
- Fat: 19g
- Protein: 15g
- Carbohydrates: 4g
