With only three ingredients, these Egg-Stuffed Portobello Mushrooms are quick, low-carb, and full of flavor. The salty prosciutto + creamy Happy Egg combo? Total chef’s kiss. Looking for a breakfast or brunch option that’s as tasty as it is easy? Egg-Stuffed Portobello Mushrooms hit the spot every time.
Why You’ll Love to Make This:
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Wholesome Ingredients: With just three main ingredients, you’ll create something that looks and tastes like it came from a trendy brunch café.
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So Quick, So Easy: This breakfast takes just 20 minutes from start to finish.
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Low-Carb Goals: Packed with protein and veggies, this fast breakfast fuels your day without the carb overload.
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Customizable: Feeling creative? Add a sprinkle of cheese, a dash of paprika, or swap the prosciutto for bacon or smoked salmon. The possibilities are endless.
Ingredients
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Happy Eggs
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Prosciutto slices
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Portobello mushrooms
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Optional: Olive oil, chives, black pepper
Instructions
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Prep the Mushrooms: Clean the Portobello mushrooms with a damp cloth to remove dirt. Remove the stems and gently scrape out the gills with a spoon to create a “bowl” for the filling.
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Assemble: Brush a little olive oil onto the mushroom caps, then line each mushroom cap with two slices of prosciutto, creating a salty, crispy base for the egg. Crack a Happy Egg into the prosciutto-lined mushroom cap.
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Bake: Season with salt and pepper, throw some chives on the top and bake in a preheated oven at 375°F for 15–20 minutes
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Serve & Enjoy: Serve warm and enjoy this simple breakfast idea!
Serving Ideas
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Brunch Goals: Pair with a simple arugula salad drizzled with lemon vinaigrette or serve alongside fresh fruit for a balanced meal.
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Low-Carb Breakfast Power Plate: Add a side of avocado slices or roasted asparagus for a complete, nutrient-packed breakfast.
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Meal Prep Magic: Make these ahead, refrigerate, and reheat for an easy grab-and-go breakfast during the week.
- Weekend Vibes: Serve with a mimosa or a frothy cappuccino to take your brunch game to the next level.