Breakfast Stuffed Mushrooms Recipe

Breakfast Stuffed Mushrooms


Prep Time

Total Time

Gluten Free


10 min

20 min


Portobello mushroom caps are stuffed with scrambled eggs, savory breakfast sausage and sharp cheddar cheese. Great for a breakfast buffet.

Pork Breakfast Sausage Links With Eggs and Fruit

This recipe is made with

Fully Cooked Pork Sausage Links, CN

Product Information

You can also make this recipe with

Fully Cooked Skinless Turkey Sausage Links, CN Fully Cooked Skinless Chicken Sausage Links


4 portobello mushroom caps, large
1 tablespoon olive oil
4 large eggs, scrambled
1/4 cup basil, diced
2 tablespoons chives, diced
Kosher salt and pepper, to taste
1/2 cup sharp cheddar cheese, shredded
7 ounces Jones Dairy Farm All Natural Sausage links or patties


Step 1
Preheat oven to 400ºF and line baking sheet with parchment paper.

Step 2
Remove stem and gills from underside of mushrooms. 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.

Step 3
While mushrooms are cooking start browning sausage, breaking up with spatula. Once sausage is browned stir in eggs, basil and chives. Stirring as eggs cook.

Step 4
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.

Step 5
Serve immediately.

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