Sausage + Sweet Potato Stuffed Portobello
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
Chicken Sausage and diced sweet potatoes are sautéed in Italian seasonings, stuffed into portobellos, topped with an egg and baked to perfection.
  • 1 small sweet potato, peeled and diced into small pieces
  • 1 uncooked chicken sausage link, casing removed
  • 2 large portobello mushroom caps, stems removed
  • ¼ tsp dried thyme
  • ¼ tsp dried basil
  • ¼ tsp dried oregano
  • ½ tsp seasoned salt
  • ⅛ tsp ground black pepper
  • 1 tbsp olive oil
  • 1 tsp olive oil
  • ¼ tsp sea salt
  • 1 tbsp parmesan cheese
  • 2 large eggs
  1. Preheat your oven to 350
  2. Combine the sweet potatoes, spices, pepper, seasoned salt and 1 tbsp olive oil. Mix well.
  3. Heat a skillet over medium heat and add the sweet potato mixture and the sausage. Cook until the sausage is browned and the sweet potatoes are tender, about 10 minutes. While cooking, break up the sausage with a metal spatula.
  4. Whisk together the 1 tsp olive oil and the sea salt. Brush on the top side of the portobello caps (the top will actually become the bottom once you set them in the baking dish)
  5. Place the mushroom caps on a parchment lined baking sheet. Divide the potato and sausage mixture and place into the mushroom caps. Sprinkle each cap with the parmesan cheese (divide the 1 tbsp cheese between each mushroom) and them make a well in the center of the mixture. Carefully crack an egg over the mixture into the wells you created.
  6. Place the baking dish into the oven and bake for 15-20 minutes or until the eggs are cooked to your desired firmness.
Nutrition Information
Serving size: 1 stuffed mushroom Calories: 250 Fat: 13g Carbohydrates: 19g Sugar: 5g Sodium: 278mg Protein: 14g
Recipe by This Gal Cooks at