Sometimes breakfast can get a little boring and you need to pump up the flavor and presentation. These Spanish stuffed breakfast portobello caps are sure not to disappoint! Not only do they look and taste great, but they are easy to prepare.
First, start with two fresh portobello mushroom caps. Trim the stem down if needed and remove gills with a spoon.
Next, roast mushroom caps in a 325°F oven for 10 minutes. In the meantime, preparing the filling.
Small dice the green bell pepper and shallots. In a non-stick pan, or in a pan coated in cooking spray, sauté veggies. Add in chorizo, breaking it up into small chunks while cooking.
After 10 minutes, take the mushroom caps out of the oven and fill with the sauteed mixture, leaving a well in the middle for the egg.
Carefully add the egg to the center of the mushroom caps. To have more control, crack each egg into a small bowl, then pour it into the mushroom.
To have more control, crack each egg into a small bowl, then pour it into the mushroom.
Carefully place the baking sheet back into the oven for 15-20 minutes, or until the egg whites are set. Enjoy this flavor-filled breakfast with slices of fresh avocado!
Spanish Stuffed Breakfast Portobellos
by Caitilin Perez, RDN
2 portobello mushroom caps
2 large eggs
1 small shallot, diced (about ¼ c)
½ green bell pepper, diced (about 1/2c)
Salt and pepper to taste
Non-stick cooking spray
Avocado (not included in nutrition facts below)
- Roast mushroom caps at 325°F for 10 minutes while preparing the filling
- Sauté shallots, bell pepper and chorizo.
- Fill portobello cap with filling. Top with a raw egg.
- Bake for 15-20 minutes until egg is set.
NOURISHING NUTRITION (per serving)
Fat (g): 17
Protein (g): 16
Carbs (g): 11