Stuffed Portabello Breakfast

The sun is out, the sky is blue, and it’s a great day. So, I had some quiet time in my kitchen with mushrooms, sausage, spinach, arugula, and eggs. This was an experiment for me, and it could use some tweaking.  First of all, when you put the sausage into the mushrooms, you need to leave a “well” for an egg to rest. Mine were flatter than I had intended, so the egg mostly slid off. Not pretty, but a work in progress. I think that this would have been amazing with a balsamic reduction over the top…



  • 4-6 portabello mushrooms (depending on size)
  • 1 lb italian sausage (no nitrates or sugar added)
  • 1 bunch spinach
  • 1 bunch arugula
  • 4-6 eggs
  • salt and pepper to taste

Preheat the oven to 400 degrees. Take the stem off of the mushroom, scoop out the “feathers”, Lay down a bed of spinach and arugula, and stuff each mushroom with approximately 1/3 cup of sausage. Create a well with the sausage to later accommodate the egg. Bake for 10 minutes. Add egg to the top, and bake for an additional 5-7 minutes. Top with more spinach and arugula and enjoy!


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