Total Time: 30 Minutes
Portabellos create the perfect individual serving size vessels that are not only fun but also edible. This unique breakfast recipe is quick, easy, and uses minimal ingredients. If you like any traditional Italian breakfast skillet, you’ll love this Italian Sausage Breakfast & Egg Stuffed Portobellos Recipe
1 tbsp olive oil
4 Large portabello mushrooms caps
Salt and pepper to taste
8 oz. Italian sausage, crumbled
1/2 cup Red bell pepper chopped
1/4 cup chopped onions
1/2 tsp Italian seasoning
1/2 cup shredded Italian cheese blend
Freshly chopped chives and parsley for garnish
Preheat oven to 400˚ F and line a rimmed baking sheet with parchment paper.
Take off the stem and with a spoon, remove the gills from the underside of mushroom caps to create space for the filling. Lay them on the rimmed baking sheet like little bowls.
Brush the inside of mushroom caps with olive oil, season with salt and pepper, and roast in the oven for about 6 minutes.
While mushrooms are cooking, browning the Italian sausage, breaking up the crumbles spatula. Once the sausage is browned stir in onions and bell peppers and cook for a couple of minutes until most of the moisture is gone. If there is a lot of moisture or oil left, push the mixture to one side, tilt the pan, and use a paper towel to wipe it up to the excess moisture.
Dry off the excess liquid from inside the mushroom caps.
Divide sausage mixture evenly among mushroom caps. Sprinkle each cap with shredded cheese, season with Italian seasoning, and return to the oven for 10 minutes until or until cheese is melted.
Take the mushrooms out of the oven, carefully crack one egg inside each mushroom cap on top of the cheese, and add back to the oven for 10 minutes, or until the egg is to the desired doneness.
Garnish with chopped chives and parsley and served immediately.