Austin said and I quote “This is the best breakfast I’ve EVER had!” That’s a pretty big deal considering a married a southern boy who had his fill of homemade gravy and biscuits most of his life!
Ok back to the recipe... portobello stuffed mushrooms, filled with sausage, cheese and an over easy egg. It is SO GOOD!
Let’s get started!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
2 large portobello mushrooms
1/2 pound ground sausage (regular or spicy)
1/2 cup Parmesan cheese
salt & pepper to taste
In a pan, add the sausage and cook until done. Add the cheese and mix well.
Next clean the mushrooms. Portobellos have gills that you need to scrape out. Once scraped, wash and pat dry. Drizzle olive oil and salt & pepper on the mushrooms and either bake at 350 for 5 minutes or airfry at 375 for 5 minutes.
Take the mushrooms out and fill with the sausage mixture. Crack and egg over top of each and season with more salt & pepper to taste. Bake again at 350 for 7-9 minutes or until eggs are done till liking. I airfry mine at 375 for 6-7 minutes.
Take out and serve immediately with a side of hash browns!