Stuffed vegetables are so under-appreciated in the food world. But no worries – there’s soon to be much more on this blog! There are so many ways to stuff vegetables whether it’s stuffed peppers, stuffed avocados, stuffed sweet potatoes… the list goes on! I’m surprised they haven’t become their own category of food yet! I’m calling it right now: 2018 will be the year of stuffed vegetables. Is that just a prediction of my own future meals – who knows? But I believe the world is missing out on how versatile vegetables can be. Personally, stuffed veggies fit perfectly into my lifestyle. They’re ridiculously easy to make, and (depending on your toleration of messes) require no utensils at all! Could it get any better?
I haven’t had a stuffed portobello since mid-summer, so I was definitely craving this recipe! During the summertime, my family will usually place the mushrooms on our grill, then stuff them with fresh mozzarella, cherry tomatoes, and of course some hand-picked basil and mint. However, I decided to make this version much more “winter-friendly.” From the warmth of the oven, to the flavorsome aroma of the sautéed veggies, to the meaty, juicy, baked portobello – this is everything your winter morning needs.
I’ll admit, I purposely made the veggie mixture just a little too big. It’s called “planning ahead.” You see, I subtracted the time it would take me to do the dishes and put away the ingredients from the total baking time, and I was left with one answer. Too much free time. So, what was a girl like me supposed to do just sitting in the kitchen, hoping this dish would work? Simple: eat! And that’s exactly what I did. Let me just say this veggie mixture is beyond perfect on its own. So, if you’re not feeling the whole “mushroom vibe” just eat that veggie mix right out of the pan, I won’t judge! Or (if you can somehow maintain enough self control) transfer it to a bowl.
This recipe was so simple and easy! Anything that uses up leftover ingredients which would otherwise just camp out in my fridge is a winner in my book. The only tricky part for me was cracking the egg on top of the veggie mix. As many of you know, I love vegetables, so it was a no brainer to stuff the portobellos with as many vegetables as they could hold! One problem. The egg may slip off your little “Leaning Tower of Pisa” and belly flop onto the ground. So definitely make sure to dig out a tiny hole in the area where you wish to crack your egg.
As always, feel free to use any vegetables you’d like for stuffing these bad boys. The vegetable police won’t track you down…I hope. I recommend layering it with a base of fresh kale. This allows it to crisp up in the oven and taste like a delicious pile of homemade kale chips when you bite into it!
I hope you gobble up this recipe, and please make sure to tag me on instagram @myplantedplate if you make it! I’d love to see my meals recreated! Have an amazing start to your week!
Portobello Mushroom Stuffed Breakfast Scramble
Yield 2 Stuffed Portobellos
This healthy and comforting morning breakfast features cracked eggs, sautéed veggies, and of course some meaty portobellos. It's sure to start off your day on a great note! Filled with fiber, powerful veggies, and lots of protein, there's only one thing it's calling you to do: Dig in!
- 2 large portobello mushrooms
- 1 tablespoon olive oil
- 2 eggs
- 1/4 cup zucchini
- 1/4 cup red pepper
- 1/4 cup red onion
- 1/4 cup broccoli, chopped
- 1/4 cup tempeh (I used original, but other flavors would work great too - especially bacon)
- 1/4 cup butternut squash, cubed
- 1/2 cup kale
- handful of tomatoes
- dash of oregano
- pinch of red pepper flakes
- 1/4 tsp garlic powder
- parsley (to garnish)
- Preheat the oven to 375ºF
- Add olive oil to a saucepan. Turn the saucepan on medium high heat. Add in the diced and cubed veggies (not the kale), as well as the garlic powder, red pepper flakes, and oregano. Sauté them for about 5 minutes.
- Clean out the portobello mushroom. To do this gently twist off the stem of each mushroom. Then, using a spoon, carefully scrape out the gills underneath the inside of the mushroom. Make sure to scrape from the bottom to the top.
- Line a baking tray with parchment paper and place the mushroom caps on top. Layer the base of each mushroom cap with kale. Using a spoon, scoop the veggie mixture into each mushroom cap until it seems full. With your fingers, dig out a hole in the center of the veggie pile - this is where you'll crack your egg.
- After cracking your eggs, place the stuffed mushrooms in the oven for 30 minutes.
- After it's baked, garnish with juicy cherry tomatoes and fresh parsley. You can also add toppings like sliced avocado, but I ran out of room. Enjoy!
- I didn't sauté the kale, because baking it in the oven gives it a crispy, crunchy taste that pairs really well with the rest of the dish.
- I mostly eyeballed the amount of veggies that I sautéed, but feel free to change up the portion size based off of your own personal preferences 🙂
- You don't have to let that portobello stem go to waste! Slice it up, and toss it in to the sauce pan, so it can join the other veggies!
- These can also be be made vegan. Follow the same instructions, but don't add in the egg.
Serving Size 2 Portobello Stuffed Breakfast Scrambles (with eggs)
Amount Per Serving
% Daily Value
Total Fat 27.5 g
Saturated Fat 5.7 g
Cholesterol 327 mg
Sodium 165 mg
Total Carbohydrates 30 g
Dietary Fiber 6.2 g
Sugars 7.2 g
Protein 28.8 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.