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

stuffed portobello breakfast mushrooms

  • Author: Katie Webster
  • Prep Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Cuisine: American


Healthy quinoa and kale-stuffed baked portabello mushrooms with an egg cooked right on top, loaded with nutrition, and super easy.



  • 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


  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.


  • Serving Size: 1 stuffed mushroom
FREE E-BOOK: Best Weeknight Dinners

Yours free when you subscribe to our weekly newsletter

We respect your privacy.