It's just a couple of days before Thanksgiving and I'm running around like a mad woman to get things done. This year we're doing things a bit different... getting the family the heck outta here for some untraditional turkey day glamping (that's camping in a glamorous manner.) I'll be the first to admit that God didn't build me in a manner that would suffice actual 'camping'. I enjoy hot showers, beds, central air, and food far too much to be the outdoorsy type.
Glamping though? Sign. Me. Up!
I got a small cabin in the woods rented out for a couple of days and I am all about this fancy-pants version of camping. Awe-SOME. While I'm getting myself in order and ready to head out on the road, I can't neglect breakfast this week. So, I'm hot on the tails of these AMAZING Breakfast Stuffed Portobello Mushrooms! Seriously. This is one of the best breakfasts I've concocted in a good while.
I truly can't express how amazing these Breakfast Stuffed Portobello Mushrooms are. If I could make them every morning for the rest of my life, I probably would. That's how good they are. What's funny is that up until last week, I had only ever attempted cooking with portobello mushrooms one other time, and that didn't pan out. Last week though? I fell madly and deeply in love with this fungi (get it... fun guy? Fungi!) I'm a riot.
Since it was pretty much lunch time by the time I got home from my whirlwind of a Thanksgiving shopping trip, I decided to serve these with fresh vegetables as brunch. But, if you're making these more as a breakfast item, I would suggest fruit, of course!
Yum! I have one of these leftover in my fridge and I'm really just hoping that it's somehow going to re-heat well for me to enjoy again. I know that the avocado will have to be replaced, but I'm pretty sure the rest will have survived. I'll be sure to update with my findings later!
I added some salsa and green onions over the top of mine because that's just how I like my eggs for any savory breakfast or brunch plate.
Breakfast Stuffed Portobello Mushrooms
Servings: 2 • Size: 1 Stuffed Mushroom • Calories: 287.3 • Fat: 15.5 g • Saturated Fat: 3.4 • Carb: 13.6 g • Fiber: 4.4 g • Protein: 27.5 g • Sugar: 3.7 g • Sodium: 632.5 mg
2 Portabello Mushroom Caps
1/2 Tbsp. Light Butter
2 Whole Large Eggs + 4 Large Egg Whites, Lightly Whisked
2 Tbsp. Fat Free Milk
3 Oz. Deli Turkey
1/2 Avocado, Sliced
2 Tbsp. Reduced Fat 2% Shredded Cheddar Cheese
Salt & Pepper to Taste
Preheat the oven to 400 degrees F. and line a baking sheet with foil. Give the foil a light coat of non-stick cooking spray.
Arrange the portobello caps gill side up on the prepared baking sheet.
Season with salt and pepper to taste and place in the oven to bake for 20-30 minutes or until the portobellos are tender.
Once the mushrooms are nearly done, heat a medium skillet over medium heat.
Melt the 1/2 tbsp. light butter in the skillet before adding in the 2 Whole Large Eggs, 4 Large Egg Whites, and 2 Tbsp. Fat Free Milk.
Scramble the eggs and cook until done.
Remove the mushrooms from the oven and dry with a paper towel to remove the liquid.
Layer the portobello caps evenly with the turkey, avocado slices, scrambled eggs, and 1 tbsp. shredded cheese.
Place in the oven for another 5 minutes or so until the cheese has melted.
Top with anything else you like and enjoy right away!