These breakfast stuffed Portobello mushrooms are packed full of scrambled eggs, breakfast sausage, basil, chives and a sprinkling of cheddar. They're a perfect change of pace to serve for brunch.
4 large Portobello mushroom caps
1 tablespoon olive oil
1 (7-ounce) box Jones Dairy Farm mild sausage patties
4 large eggs, scrambled
¼ cup diced basil
2 tablespoons diced chives
Kosher salt and pepper, to taste
2 ounces Cabot Sharp Cheddar, shredded (about ½ cup)
Join 290,000 other Cabot fans and receive the tastiest recipes, new product notifications, the latest news and exclusive promotions conveniently in your inbox!
To see how to make this recipe, visit Nutmeg Nanny.