Portobello Breakfast Cup

Portobello Breakfast Cup

I got the inspiration for this recipe from the mushroom caps I made the night before.  I had a ton of leftover filling and a couple of portobello mushrooms in my fridge just dying to be used for something new and yummy.

This is a really easy breakfast, or any other meal!  

This recipe was shared on Mouthwatering Mondays, What’d You Do This Weekend, Homemade Mondays, Inspire Me MondayNatural Living Monday, Healthy Tuesday Hop, Tutorial Tuesday, Tuesday’s Table, Tickle My Tastebuds, In and Out of the KitchenGluten Free & DIY Tuesday, Wellness WednesdayReal Food WednesdayWonderful Wednesday, Full Plate Thursday, The Homeacre HopFabulously Frugal Thursday, Friday FoodieFrugal FridayUnprocessed FridaysFight Back FridayNatural Family Friday, and Five Friday Finds

Portobello Breakfast Cup
Serves 1
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
  1. 1 portobello mushroom
  2. 1 tsp extra virgin olive oil
  3. 1/4 tsp apple cider vinegar
  4. 1/2 tsp coconut aminos
  5. A pinch each of dried garlic powder, dried onion and dried thyme
  6. A dash of herbamare or sea salt
  7. 1 egg
  8. Cheese/spinach mixture (approx 1/4 cup for one portobello mushroom depending on size)
  1. Clean the mushroom, remove the stem, and scrape out the 'gills' with a spoon. Place the cap in a small glass or pyrex baking dish.
  2. Turn your oven on to 400.
  3. Mix up the olive oil, coconut aminos, apple cider vinegar, salt and herbs in a small bowl. Using a pastry brush, brush the marinade all over the mushroom on both sides. Don't be afraid to really drench it, portobellos mushrooms tend to soak up a lot of moisture.
  4. Put the mushroom in the oven for about 5 minutes.
  5. Spread a little bit of the cheese mixture into the bottom of the portobello cap, and then carefully crack the egg and put this in.
  6. Crumble the rest of the cheese mixture on top of the egg, being careful not to break the yolk.
  7. Turn the oven down to 350.
  8. Place the mushroom cap with it's filling back in the oven and cook for another 15 minutes, or until the egg is mostly cooked but the yolk is still runny.
  9. Serve with half an avocado sliced up.
Bites of Health http://www.bitesofhealthnutrition.com/

8 Responses to Portobello Breakfast Cup

  1. Miz Helen says:

    What a great idea for Breakfast and I just love Portobello’s, this will be delicious! Thanks so much for sharing your awesome recipe with Full Plate Thursday and have a great weekend.
    Come Back Soon!
    Miz Helen

  2. Cynthia says:

    This sounds fantastic! It’s almost like an inside-out mushroom omelet! Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.

  3. B says:

    This looks absolutely delish! Have to try this one. I’m always on the lookout for new breakfast recipes, thank you for sharing!


  4. Lori Hart says:

    Congratulations!! Your recipe has been featured at Tickle My Tastebuds on my blog, Lori’s Culinary Creations. Hop on over and grab a feature button and link up your latest culinary creations. Congrats again.

  5. Nancy W says:

    Yum, I never thought of using portobello mushrooms for a breakfast cup! Thanks for sharing your post on the HomeAcre Hop, hope to see you again tomorrow! – Nancy
    The HomeAcre Hop

  6. otilia says:

    What a lovely and different breakfast! And as I love portobello mushrooms this might go in my notebook of favourite recipes!

    thank you so much for linking up with #fridayfoodie!

  7. Miz Helen says:

    Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a great weekend!
    Come Back Soon!
    Miz Helen

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