Breakfast Stuffed Portabella Mushroom


Every once in a while when Vaughan goes shopping he comes home with some random food we usually don’t cook. This week it was large portabella mushrooms. Some of them I grilled and the others I decided to make breakfast out of.

Store mushrooms in a paper bag inside a fridge. Never store in plastic as plastic encourages mold. Also, never wash mushrooms until ready to use.

The Good Stuff:

  • 1 portabella mushroom
  • 2 teaspoons ghee or coconut oil (coconut oil will change the flavor profile some)
  • 1/2 small onion, chopped
  • 1/2 – 1/3 cup sweet potato, grated
  • Seasoning (I use basil, parsley, oregano, salt, and pepper)
  • 1 egg

The How To:

  • Heat ghee in pan over medium heat. Saute onion and sweet potato until just tender.
  • Heat oven to 300 degrees.
  • Scrape the gills out of the mushroom. Remove stem.
  • Spread some ghee on the top of the mushroom and place top side down on a baking sheet.
  • Fill mushroom with sweet cooked sweet potato then season.
  • Place a crater in the middle of the sweet potato and carefully crack an egg in the center.
  • Bake for 18 – 20 minutes, until done.

mushroom1Scrap the gills from the inside of the mushroom, using the side of a spoon.




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One Response to Breakfast Stuffed Portabella Mushroom

  1. Michele April 28, 2013 at 10:35 am #

    Made this for breakfast this AM, so delish and very filling :). Thanks sis!

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