Transform these Cheesy stuffed portobello mushrooms into an easy and delicious breakfast or brunch. With portobello mushrooms stuffed with spinach, eggs and melted cheese on top, you have an impressive naturally gluten free and keto-friendly meal.
Jump to Recipe Print RecipeThese mushrooms are protein packed and have a restaurant-level presentation while still being easy and quick to make. Great for a weekend brunch or light dinner. Optional bacon can be added to enhance flavor but they can also be made vegetarian. Either way they can be made quickly, in just 45 minutes!
Why You’ll Love This Low-Carb Cheesy Stuffed Portobello Mushrooms
Game Changing Breakfast: Don’t stick to bland boring breakfasts. With these stuffed portobellos you can get a quick, protein packed breakfast. Loaded with creamy spinach, eggs, and cheese, you can make an impressive meal in 30 minutes!
Versatile and Diet Friendly: These mushrooms work for all different types of diets, including: keto, gluten free, and low carb. They can also be vegetarian or you can add bacon. Something they all have in common, no matter your diet, is that they have are only 5 net carbs and are packed with protein!
Perfect For Any Occasion: You can make these stuffed mushrooms for a weekend brunch, holiday dinner, or even just a casual weeknight meal. They are easy to make but classy and elegant. You can have something that looks and taste like high quality restaurant food, but is easy and quick enough for the everyday!
Low-Carb Cheesy Stuffed Portobello Mushrooms: A Gourmet Upgrade For Breakfast
Oh, the repetitive breakfasts! The dreaded breakfast burnout! You wake up, you’re hungry, and sifting through your recipe book, you see the same old breakfasts, and you think, I will never eat another plate of eggs and bacon again. Breakfast burnout leads you to seek new and exciting breakfast ideas. Well, meet your new favorite breakfast Low-Carb Cheesy Stuffed Portobello Mushrooms.
Let’s be honest, on a low-carb lifestyle, breakfast can start to feel rather limited, you may feel like you’re eating the same old breakfasts over and over. However, these stuffed portobellos are a great solution, breakfast can be fancy! You have a choice of your favorite overflowing, meaty mushroom caps stuffed with creamy spinach, perfectly poached eggs, and gooey melted cheese – breakfast worth getting up early for!
Everyone’s favorite, Low-Carb Cheesy Stuffed Portobello Mushrooms, can be saved for special occasions and serve a big crowd. They’re holiday, mother’s day, weekend meal, and even fancy pajamas meal friendly! Mushrooms are a great addition to your cupboard, they even have the ability to transform any meal and make it feel extra special. Setting the scene for your meal can also be extravagant, you can be in your pajamas and still feel fancy! New breakfasts can be exciting and joyful!
Low-Carb Cheesy Stuffed Portobello Mushrooms Ingredients Notes
Sometimes I will share the best choices for the Low-Carb Cheesy Stuffed Portobello Mushrooms ingredients, what to use each one for and their substitutions. For the ingredient amounts, check the recipe card!
- Portobello mushrooms: Look for large, deep caps since they hold the eggs best. There’s really no good substitute here the size and shape matter.
- Fresh baby spinach: Adds nutrients and helps create a creamy filling. Frozen spinach works too, just be sure to squeeze out all the excess moisture.
- Cream cheese: Gives the spinach mixture a rich, smooth base. You can swap in soft goat cheese if you want a slightly tangy flavor.
- Eggs: Use large eggs so they cook evenly. A substitute isn’t recommended for this recipe.
- White cheddar: Melts beautifully and creates a golden topping. Any good melting cheese will work if needed.
- Bacon (optional): Adds a crispy, savory bite. Turkey bacon is a good alternative, or leave it out for a vegetarian option.
How To Make Low-Carb Cheesy Stuffed Portobello Mushroom
I have included photos of the recipe as an attempt to help you visualize the final recipe. More information is provided on the recipe card, including amounts and temperatures, etc.
Start by rinsing and drying the portobello mushrooms. Remove the stems and gills, and brush the mushrooms with oil.
Spoon a portion of the spinach mixture onto a portobello mushroom, shaping it into a well with the edges higher along the rim and a hollow center.
With caution, drop an egg in the center of the spinach mixture and do the same for the other mushroom. Add shredded cheese on top of the mixture.
Storing And Reheating Low-Carb Cheesy Stuffed Portobello Mushrooms
Storage Instructions
Refrigerator:
- Best eaten fresh
- Keep leftovers up to 2 days in an airtight container
- Eggs will continue to firm up slightly
Freezing:
- Not recommended
- Mushrooms may become mushy
- Eggs can turn rubbery
Reheating Instructions
Oven (Best Method):
- Preheat to 350°F
- Place mushrooms on a baking sheet
- Heat 8–10 minutes covered
- Uncover for the last few minutes to crisp the cheese
Microwave:
- Not recommended
- Can make mushrooms soggy
- Eggs may become rubbery
Pro Tips:
- Let mushrooms sit at room temperature for 10 minutes before reheating
- Add fresh cheese on top when reheating
- Consider making fresh instead of storing
- Serve immediately after cooking for best results
MY RECIPE TIPS
- Mushroom Selection: Use only oversize portobellos and ensure that they have a large base. Clean with a damp paper towel, and for large mushrooms, make sure to scoop the gills out entirely.
- Preventing Soggy Mushrooms: It is essential to bake and drain mushrooms first. After draining the mushrooms, they are ready to be filled.
- Perfect Egg Wells: Make sure the mixture is compact and firmly pressed against the sides to create a cavity. Add a deep divot to help, as the spinach dries, to ensure the eggs do not leak.
- Timing is Everything: For each batch, start with 10 minutes and check doneness. Incrementally add 2 minutes at a time according to your preference. If you like runny yolks, the whites should be set but yolks can remain roughly.
- Cheese Strategy: To avoid cheese over-browning, and to get it to melt correctly, wait to add it until the last few minutes of the baking time.
- Make-Ahead Tips: Prep the spinach and mushrooms and mix them stored separately until it’s time to assemble just before baking. Make sure when you are doing this, you don’t pre-crack the eggs.
- Temperature Control: To avoid the eggs cooking immediately and risk becoming overcooked, let the mushrooms cool a bit before adding them.
Faqs
How do I know when the eggs are done?
When the whites are set, you may notice a runny yolk which means it needs a little more cooking time (to get the yolk set, this usually is around the 12-13 minutes mark). If for a firmer yolk, cook it a bit more around 15-17 minutes).
Can I make these Cheesy stuffed mushrooms ahead for brunch?
You need to wait until you’re ready to bake to mix the eggs in, but otherwise you can prep the mushrooms and spinach mixture the day before. If the prepped items are stored separately in the fridge, it is fine for up to 24 hours. For optimum quality, bake them immediately after assembling.
Why are my mushrooms releasing so much liquid?
When cooking mushrooms, you may notice they give off moisture. Make sure to pre-bake them, and scoop out the liquid before you add in the filling. If you’re looking to reduce moisture, wipe the mushrooms with a paper towel instead of washing them.
Serving Suggestions:
Breakfast & Brunch Pairings
These Cheesy stuffed portobello mushrooms are the perfect main dish for any type of brunch because they’re great to serve alongside crispy bacon and sliced avocado or a simple salad with mixed greens. For a special occasion, pair them with country breakfast sausage or keto-friendly buttermilk biscuits, and you’ll have a full spread that will wow all your guests.
Make It A Complete Meal
For an easy and filling dinner, serve these mushrooms with roasted vegetables, or cauliflower rice. The yolks are rich and wonderful if you let them run and cover your sides. A salad with plenty of arugula is a nice touch for a peppery bite to the mushrooms and a refreshing tone to the dish.
Holiday Entertaining
These Cheesy stuffed mushrooms make a great centerpiece for your holiday brunch. For an occasion that will be sure to please everyone, you can pair them with sugar-free mimosas, keto coffee cake, and a dish of mixed fresh berries.
Light Lunch Options
To make a great lunch with your stuffed mushrooms, serve them with a salad of mixed greens and a light lemon vinaigrette, or some roasted cherry tomatoes and zucchini noodles for additional nutrients to complement the rich eggs and cheese.
Low Carb Cheesy Stuffed Portobello Mushrooms
Course: BreakfastCuisine: AmericanDifficulty: Easy8
servings15
minutes30
minutes358
kcalTransform these Cheesy stuffed portobello mushrooms into an easy and delicious breakfast with spinach, eggs and melted cheese on top, you have an impressive naturally gluten free and keto-friendly meal.
Ingredients
8 large portobello mushrooms look for large mushrooms
4 slices bacon optional
2 lb fresh baby spinach
8 tsp extra virgin olive
6 ounces cream cheese
fresh cracked black pepper
6 tbsp Parmesan cheese
pink salt taste
0.5 tsp organic garlic powder
0.5 tsp organic onion powder
8 large eggs
1 cup white cheddar cheese shredded
fresh flat-leaf parsley chopped for garnish (optional)
4 tbsp sour cream
Directions
- Preheat the oven to 400°F (200°C).
- Rinse the portobello mushrooms and pat them dry. Remove the stems and scrape out the gills.
- Brush both sides of each mushroom with 1 teaspoon of olive oil and season with salt and pepper.
- Place the mushrooms on a parchment-lined baking sheet and bake for about 10 minutes. Remove from the oven, let them cool slightly, then flip them gently and drain any water that has collected.
- While the mushrooms are baking, heat a skillet over medium-high heat and cook the bacon until crispy. Transfer to a paper towel to drain.
- Reduce the heat to medium. Add the baby spinach (with a tablespoon of olive oil if not using bacon) and sauté until wilted and heated through.
- Stir in the cream cheese and cook until melted and smooth.
- Add sour cream, Parmesan, garlic powder, onion powder, salt, and pepper. Mix until fully combined.
- Divide the creamed spinach mixture into four portions.
- Place one portion on each mushroom, shaping the mixture higher around the edges to form a well in the center.
- Carefully crack an egg into the center of the spinach mixture on each mushroom. Top with shredded cheese.
- Bake for 15 minutes or until the eggs are set to your liking. Start checking at 10–12 minutes and adjust the time as needed.
- Chop the cooked bacon.
- Remove the mushrooms from the oven and garnish with chopped parsley and bacon before serving.
Notes
- Check the eggs around 10–12 minutes to ensure they’re cooked to your preferred doneness.
- Drain any water from the mushrooms before adding the filling to prevent sogginess.
Nutrition Facts
8 servings per container
- Amount Per ServingCalories358
- % Daily Value *
- Total Fat
28g
36%
- Saturated Fat 12g 60%
- Trans Fat 0.04g
- Cholesterol 235mg 79%
- Sodium 462mg 21%
- Potassium 1083mg 24%
- Total Carbohydrate
10g
4%
- Dietary Fiber 5g 18%
- Total Sugars 4g
- Protein 19g 38%
- Vitamin A 11401mcg 1267%
- Vitamin C 32mg 36%
- Calcium 315mg 25%
- Iron 4mg 23%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.