These breakfast stuffed mushrooms with quinoa and kale are baked with an egg on top. They are an easy, filling, healthy start to any day.

quinoa stuffed portobello mushroom with an egg on top on a plate

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Why We Love This Recipe For Breakfast Stuffed Mushrooms

I’m not sure who the first person was to bake egg in portobello mushroom, but I have to say they were genius. The mushroom works as a perfect little baking cup! And not only is the combination of mushrooms and eggs tasty, it’s a great way to add healthy vegetables to your breakfast.

Even though it looks fancy, these eggs in portobellos work great even for those of us with crazy busy lives. The only trick is that you need to have pre cooked quinoa ready. So when you make quinoa for some other recipe, simply put enough on to have leftovers and then use it in this recipe.

This recipe for breakfast portobellos was developed by guest blogger, Alyssa from Simply Quinoa, who has the ability to transform quinoa into one beautiful healthy meal after another.

Recipe Highlights

  • Lots of healthy ingredients- quinoa, egg, mushrooms and kale
  • A great way to get vegetables into breakfast
  • Gluten-free
  • Just 20 minutes to make

Key Ingredients For These Egg Stuffed Portobello Mushrooms

  • Portobello Mushrooms: These should be larger in size and firm. You can find them in most grocery stores.
  • Cooked White Quinoa: Plan ahead as this recipe calls for cooked quinoa. If you need tips for cooking quinoa check out this link.
  • Kale: Curly kale, lacinato kale, red kale—really any fresh kale will work for this recipe. You could also use chopped frozen (thawed) kale.
  • Nutritional Yeast: Nutritional yeast adds a cheesy flavor to this portobello mushroom breakfast and makes it a dairy-free breakfast. Swap in Parmesan cheese if you prefer.
  • Eggs
  • Kosher Salt & Ground Black Pepper
  • Extra-Virgin Olive Oil

Step-by-Step Instructions

Step 1: Broil mushrooms

Turn the oven to broil with a rack in the lower third position. Place the mushroom in a baking dish bottom-side down, then drizzle with oil and sprinkle with salt and pepper. Broil the mushrooms while you prepare the other ingredients.

Step 2: Saute kale

Heat a skillet with oil over medium heat until shimmering, then add the kale and saute until slightly wilted, 2 to 3 minutes.

Step 3: Reduce oven temperature

Remove the mushrooms from the broiler, then turn the oven down to 300 degrees F.

Step 4: Make quinoa mixture

In a small bowl, mix to combine the quinoa, kale, nutritional yeast (or cheese) and salt and pepper.

Step 5: Assemble stuffed breakfast portobellos

Scoop the quinoa mixture into each mushroom cap, dividing evenly, then carefully crack an egg over top.

Step 6: Bake mushrooms

Bake the stuffed breakfast portobellos until the egg whites have set, about 12 to 15 minutes.

Step 7: Serve breakfast stuffed portobello mushrooms

Serve the mushrooms immediately.

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FAQs and Expert Tips

Can I make these in advance?

I wouldn’t recommend baking the mushrooms in advance, but you can make the quinoa-kale mixture the day before and store in the fridge until ready to assemble.

How do I store leftovers?

This dish is best enjoyed right away, but if you have leftovers, make sure the eggs are fully cooked. Place them in a paper towel-lined airtight container (to soak up excess moisture), then store them in the fridge for up to 3 days. Reheat in the microwave in 30 second increments until just warmed through.

Variations to try:

Feel free to play around with different spices and veggies. You could swap out kale for spinach, and you could add paprika, cumin, chili powder, or garlic/onion powder to the quinoa and kale mixture. You could also top the eggs with pesto, if desired.

What should I serve with this portobello mushroom breakfast?

These are a great stand-alone breakfast, but you could also serve them with gluten free toast, a side of fruit, cheese grits or corn bread.

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At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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Gluten Free Quinoa-stuffed Breakfast-mushrooms | Healthy Seasonal Recipes

Breakfast Stuffed Mushrooms

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4 from 1 review

  • Author: Katie Webster
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
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Description

These breakfast stuffed mushrooms with quinoa and kale are baked with an egg on top. They are an easy, filling, healthy start to any day.

Ingredients

Units Scale
  • 4 portobello mushrooms, stems removed and gills scraped
  • 1 cup cooked white quinoa
  • 2 cups kale, finely chopped
  • 2 tablespoons nutritional yeast (or parmesan cheese)
  • 4 large eggs
  • Salt & pepper to taste
  • Olive oil for cooking

Instructions

  1. Turn the oven to broil. Place mushrooms bottom up, drizzle with oil, sprinkle with salt and pepper, and place in a baking dish. Roast (on the lowest rack) while you prepare the other ingredients.
  2. Heat a skillet over medium heat. Add some oil, and when hot, toss in kale and saute until slightly wilted, 2 – 3 minutes.
  3. Remove mushrooms from broiler. Turn oven down to 300 degrees F.
  4. In a small mixing bowl, combine quinoa, kale, nutritional yeast (or cheese) and salt and pepper. Mix to combine.
  5. Scoop quinoa mixture into each mushrooms cap, then carefully crack an egg over top.
  6. Bake mushrooms until egg whites have set, about 12 – 15 minutes.
  7. Serve immediately.

Notes

Storing Instructions: This dish is definitely best enjoyed right away, but if you have to save leftovers, make sure the eggs are fully cooked. Place them in a paper towel-lined airtight container (to soak up excess moisture), then store them in the fridge for up to 3 days. Reheat in the microwave in 30 second increments until just warmed through.

  • Prep Time: 5 minutes
  • Cuisine: American

Nutrition

  • Serving Size: 1 stuffed mushroom

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