Stuffed Breakfast Mushrooms

We love stuffed mushrooms, so we decided to amend our usual Stuffed Portobello Mushroom recipe (click HERE for that recipe), and create a Stuffed Breakfast Mushrooms’ recipe. Don’t be afraid to stuff those mushrooms to the brim, this doesn’t make for the prettiest dish but we assure you that what it lacks in aesthetics it makes up for in flavour.

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Stuffed Breakfast Mushrooms

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8-10
  • Difficulty: easy
  • Recipe type: Main

Ingredients:

  • 8-10 portobello mushroom caps, cleaned and stem removed
  • 4 tbsp extra virgin olive oil
  • 1 shallot, minced
  • 3 cloves of garlic, minced
  • 1 cup ricotta
  • 2 cups (142 g) spinach, coarsely chopped
  • ¼ cup grated parmigiano
  • 1 cup cannellini beans
  • ¼ cup Italian parsley, finely chopped
  • Chili pepper flakes
  • Salt and pepper
  • 8 eggs
  • Dollops of ‘Nduja (spreadable spicy Italian salami)

Directions:

  1. Place mushrooms on baking sheet and drizzle with 2 tbsp of olive oil. Broil each side for 5 minutes. Remove from oven, drain excess water and return to baking sheet
  2. In a small skillet over medium heat, add 2 tbsp of olive oil, shallots, and garlic. Cook for 3 minutes
  3. Transfer the mixture to a medium bowl. Add the ricotta, spinach, parmigiano, cannellini beans, Italian parsley, chili pepper flakes, and salt and pepper. Mix well. Taste and adjust seasoning
  4. Spoon the mixture into each Portobello cap. Make a well in the center of the mixture. Crack an egg into each well, it’s okay if the egg white spills over the well
  5. Place the stuffed mushrooms in the oven and bake for 12-15 minutes at 400 F until the whites have set.
  6. Remove and serve immediately with a dollop of ‘Nduja
  7. NOTE: Depending on how much your Portobello mushroom caps shrink you may need 10 instead of 8 mushroom caps or you’ll have leftover stuffing

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