Southwest Sausage and Egg Stuffed Portobello Mushrooms Recipe

Southwest Sausage and Egg Stuffed Portobello Mushrooms Recipe

How To Make Southwest Sausage and Egg Stuffed Portobello Mushrooms

Whip up something healthy and filling for breakfast with these stuffed portobello mushrooms filled with eggs, beans. sausages, and corn.

Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes



  • 5large portobello mushrooms
  • 1tbspolive oil
  • 1pkgSmithfield Hometown Original Fresh Breakfast Sausage Links
  • 6large eggs
  • ½cupblack beans,rinsed
  • ½cupcorn,drained
  • 1roma tomato,diced
  • ½tspchili powder
  • ¼tspcumin
  • ¼tsppaprika
  • salt and pepper,to taste
  • cupscolby jack cheese,shredded, can also use cheddar


  1. Preheat oven to 400 degrees F. Take off the stem from the inside of the mushroom. They should break off easily. Use a spoon and gently scrape the gills from the inside of the portobello mushroom and discard.

  2. Lightly brush olive oil on the portobello mushroom and sprinkle with salt. Roast in the oven at 400 degrees F For about 5 minutes until they soften.

  3. Slice sausage links into half-inch pieces. Cook in a medium-sized skillet over medium-high heat until no longer pink and cooked throughout. Set aside on a plate.

  4. Add the lightly beaten egg to the hot skillet and scramble until they start to form. Add in black beans, and corn and continue to cook until eggs are ready. Add in sausage, tomato, chili powder, cumin, paprika, salt and pepper and mix.

  5. Fill portobello mushrooms with the mixture and top with shredded cheese. Put back in the oven for about 2 minutes until the cheese melts. Top with desired toppings.


  • Calories: 390.84kcal
  • Fat: 23.38g
  • Saturated Fat: 10.85g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 8.48g
  • Polyunsaturated Fat: 2.42g
  • Carbohydrates: 22.20g
  • Fiber: 5.36g
  • Sugar: 5.16g
  • Protein: 25.18g
  • Cholesterol: 264.32mg
  • Sodium: 639.30mg
  • Calcium: 340.21mg
  • Potassium: 962.25mg
  • Iron: 3.09mg
  • Vitamin A: 215.53µg
  • Vitamin C: 2.70mg
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