Laura Smith
Stuffed mushrooms are a versatile dish that can be served as a bite-sized appetizer or a filling breakfast. While there are many variations, a typical recipe involves stuffing mushroom caps with a mixture of ingredients such as cheese, meat, and vegetables, and baking them until golden brown. One popular variation includes eggs, creating a protein-packed breakfast option. The eggs can be baked directly into the mushrooms or cooked separately and added on top, depending on personal preference for runny yolks.
| Characteristics | Values |
|---|---|
| Egg used for | Binding the mixture, devilled egg-type filling, or as a topping |
| Mixture | Sausage, mushroom stems, spinach, garlic, shallots, onion, breadcrumbs, cheese, herbs, salt, pepper, etc. |
| Cheese | Feta, cotija, Parmesan, cream cheese, gouda, cheddar, mozzarella, goat cheese |
| Meat | Sausage, bacon, ground beef, breakfast pork sausage, ground turkey |
| Vegetables | Spinach, kale, broccoli, cauliflower, tomatoes, zucchini, roasted red peppers, mushroom stems |
| Other ingredients | Breadcrumbs, Ritz crackers, olive oil, oregano, basil, paprika, cayenne, Worcestershire sauce |
| Baking temperature | 350-400°F/180-200°C |
| Baking time | 15-25 minutes |
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What You'll Learn
Baked eggs in portobello mushrooms
To start, preheat your oven to 200°C/180°C(fan)/400°F/Gas 6. Peel and clean 4 portobello mushrooms, removing the stalks and gills, and place them on a baking tray, stem side up. Portobello mushrooms are large cap mushrooms, so try to choose ones that are all even in size. The mushrooms should not be too flat, or the egg will spill, nor too deep, or the egg will take longer to cook.
Next, divide 60g of spinach and 2 tablespoons of fresh basil between the mushrooms. Crack an egg into each mushroom and season with a pinch of sea salt and ground black pepper. Bake for 15-18 minutes, until the egg whites are cooked. You can also add a splash of hot sauce if you like.
This recipe can be modified by adding meat, such as ham or bacon, or changing the vegetables and cheese. For example, you can use bell peppers, onions, kale, broccoli, cauliflower, tomatoes, zucchini, or roasted red peppers. You can also use feta, cotija, or parmesan cheese.
If you prefer your yolks runny, you can bake the mushrooms without the eggs and then add a fried or poached egg on top. These baked eggs in portobello mushrooms are best enjoyed fresh but can be stored in the fridge for up to 5 days. or up to 3 days.
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Spinach, artificial crab meat, cheese, crackers
There are many ways to make stuffed mushrooms, and eggs are a common binding ingredient. However, eggs are not always necessary, and some recipes use other binders such as mayonnaise.
One recipe idea for stuffed mushrooms includes spinach, artificial crab meat, cheese, and crackers. Here is a suggested recipe:
Ingredients:
- Spinach: Sautéed and chopped
- Artificial crab meat: Imitation crab meat is a budget-friendly option.
- Cheese: Cream cheese, shredded mozzarella, and freshly grated Parmesan.
- Crackers: Oyster crackers or Ritz crackers, crushed into a breadcrumb-like consistency.
- Other ingredients: Mushroom stems, onion, garlic, butter, Italian seasoning, salt, and pepper.
Instructions:
- Clean the mushrooms with damp paper towels and remove the stems.
- Chop and sauté the mushroom stems, onion, and garlic.
- In a medium bowl, mix the crab meat, spinach, cheeses, crackers, and the sautéed mixture. Season with salt and pepper to taste.
- Stir in an egg if desired, or use mayonnaise as a binder.
- Preheat the oven to 350-375°F (190°C).
- Generously stuff the mushroom caps with the filling.
- Top with additional shredded cheese and butter.
- Bake for 20-30 minutes, or until the filling is hot and bubbly.
- Broil for the last minute or two to achieve a golden brown top.
- Serve hot and enjoy!
Feel free to experiment with additional ingredients, such as herbs, spices, or hot sauce, to create your unique flavour profile.
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Sausage, breadcrumbs, cheese, egg
Stuffed mushrooms are a versatile dish that can be served as an appetizer or a main course. They are also customisable, with a variety of ingredients that can be used for the filling. A popular option is to use a combination of sausage, breadcrumbs, cheese, and egg. Here is a recipe for sausage-stuffed mushrooms with step-by-step instructions:
Ingredients:
- Mushrooms (white mushrooms or baby bellas are popular choices)
- Italian sausage (mild or spicy)
- Breadcrumbs (panko or homemade)
- Cheese (cream cheese, Parmesan, Monterey Jack, or a combination)
- Egg
- Butter
- Olive oil
- Green onion or shallots
- Garlic
- Fresh parsley
- Salt and pepper
Instructions:
- Clean the mushrooms and remove the stems. You can either discard the stems or mince them and set them aside to be added to the filling.
- In a large skillet, heat olive oil over medium-high heat. Add the sausage and cook until browned, breaking it into small pieces with a wooden spoon or spatula. Transfer the cooked sausage to a mixing bowl.
- In the same skillet, add butter and cook the minced mushroom stems, shallots or green onion, and garlic until softened. You can also add other herbs and spices, such as parsley, oregano, or red pepper flakes, to taste.
- Transfer the vegetable mixture to the mixing bowl with the sausage. Allow the mixture to cool slightly.
- In a separate bowl, stir together cream cheese, egg, and Parmesan cheese until smoothly combined. You can use a fork or a whisk to ensure there are no lumps.
- Combine the sausage and vegetable mixture with the cheese mixture, folding them together gently.
- Generously fill each mushroom cap with the stuffing mixture, creating a mound on top. You can use a spoon or your hands to fill the mushrooms.
- In a small bowl, mix melted butter and breadcrumbs until the breadcrumbs are coated. Sprinkle this mixture over the top of the stuffed mushrooms.
- Place the stuffed mushrooms in a baking dish or on a rimmed baking sheet. You can line the dish with parchment paper for easy cleanup.
- Bake the stuffed mushrooms at 350-375 degrees Fahrenheit for 20-30 minutes, or until the filling is cooked through and the tops are golden brown.
- Remove from the oven and let the stuffed mushrooms cool for at least 5 minutes before serving. Garnish with fresh parsley and serve warm or at room temperature.
Customisations:
You can customise this recipe to your taste preferences:
- Use different types of cheese: a combination of melty and hard cheeses works well, such as cream cheese and Parmesan, or you can try Monterey Jack, Gruyere, or Gouda.
- Add a splash of dry sherry to the sausage mixture for extra flavour.
- Use Italian sausage or breakfast sausage, depending on your preference.
- If you prefer a crunchier texture, add crushed Ritz crackers or nuts to the filling.
- For a vegetarian option, replace the sausage with spinach, artificial crab meat, or other vegetables of your choice.
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Sage sausage, egg, Parmesan
Sage sausage, egg, and Parmesan is a great combination for stuffed mushrooms. You can also add cream cheese, parsley, and breadcrumbs to the mix for a creamy and crispy texture.
To make this dish, start by combining the cream cheese, Parmesan, parsley, and sage in a large bowl. Then, add the cooked sausage, including the grease, and mix until everything is well combined. Next, clean your mushrooms and place them upside down in a large baking dish. Fill the cavity of each mushroom with a generous scoop of the sausage mixture.
Bake the mushrooms in a preheated oven at 400 degrees Fahrenheit for 25 to 30 minutes, or until they are soft and the filling has browned. If you want a runny yolk, you can bake the mushrooms without the eggs and then add a fried or poached egg on top.
For an extra crispy topping, let the mushrooms sit in the pan for about 5 to 10 minutes after baking to soak up the juices. This dish is perfect as an appetizer or a fancy breakfast option.
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Cream cheese, egg, Parmesan, sausage
Eggs are a common ingredient in stuffed mushrooms, often served as a protein-rich breakfast option. The egg can be scrambled with vegetables and poured into the mushroom caps before baking, or fried or poached separately and placed on top of the stuffed mushrooms.
Now, for a delicious stuffed mushroom recipe with cream cheese, egg, Parmesan, and sausage:
Ingredients
- Cream cheese
- Egg yolk
- Parmesan
- Sausage (you can use breakfast sausage, Italian sausage, or ground Italian turkey sausage)
- Fresh parsley
- Breadcrumbs (regular or Italian seasoned)
- Salt and pepper
- Cooking spray
- Butter
- Onion
- Garlic
Instructions
- In a large bowl, combine the cream cheese, egg yolk, and Parmesan. Mix until smoothly combined.
- Add cooked sausage (including the grease) to the cream cheese mixture and mix until combined.
- Clean the mushrooms and place them upside down in a large baking dish.
- Generously fill each mushroom cap with the sausage mixture, creating a mound on top.
- Bake the stuffed mushrooms in a preheated oven at 375 degrees Fahrenheit for 20-45 minutes, until the mushrooms are softened and the filling is browned.
- Let the mushrooms sit in the pan for 5-10 minutes to soak up any juices before serving.
- Sprinkle with fresh parsley and enjoy!
Tips
- You can make these stuffed mushrooms ahead of time and store them in the fridge for up to 6 hours before serving.
- For a dairy-free option, use dairy-free, tofu-based cream cheese and nutritional yeast instead of Parmesan.
- For gluten-free mushrooms, use gluten-free breadcrumbs.
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Frequently asked questions
Yes, you can put eggs in stuffed mushrooms. Eggs are always a good option for a filling breakfast.
Portobello mushrooms are a good option for stuffed mushrooms with eggs as they are large and can fit the eggs well.
You can add a variety of ingredients to your stuffed mushrooms with eggs, such as spinach, kale, broccoli, tomatoes, zucchini, roasted red peppers, feta cheese, cotija cheese, parmesan cheese, and bacon.
Bake your stuffed mushrooms with eggs in a preheated oven at 350-375 degrees Fahrenheit for 15-20 minutes, or until the egg whites are fully cooked to your liking.
Yes, you can make stuffed mushrooms with eggs in advance and store them in an airtight container in the fridge for up to five days.
