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)
To see how to make this recipe, visit Nutmeg Nanny.
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