53g Protein Breakfast Stuffed Portobello Mushrooms

These breakfast stuffed portobello mushrooms are savory, satisfying, and seriously filling, thanks to the impressive 53 grams of protein you get! You’ve got that rich, meaty portobello mushroom base filled with a creamy egg mixture, cottage cheese for an extra protein boost, and savory ham layered in for the perfect bite. It’s a low-carb breakfast that feels a little fancy but is incredibly easy to make. Whether you’re serving these for a weekend brunch or prepping an easy weekday breakfast, this is one of those recipes that wins on both flavor and staying power!

53g Protein Breakfast Stuffed Portobello Mushrooms

When I started adding these egg-stuffed mushrooms into my breakfast routine, I felt so energized and good! They’re naturally low carb, high protein, and full of veggies (hello big mushrooms!).

Inspired by my egg stuffed bell peppers, this recipe follows the same idea: make a high-protein filling that is delicious, and put it inside a vegetable! The combination is savory, filling, and one I keep coming back to.

They’re perfect for meal prep, too! If you’re trying to eat more vegetables and protein first thing in the morning, you’ll want to try these stuffed mushrooms.

Why you’ll love this recipe

Low carb & high protein – These stuffed mushrooms are packed with 53 grams of protein and healthy fats, making them super satisfying without needing toast or potatoes.

Big flavor with minimal ingredients – The earthy flavors of the mushrooms pair perfectly with eggs, cottage cheese, and ham – simple but so good!

Perfect for meal prep or brunch – Make a big batch ahead of time or serve them fresh out of the oven for a cozy brunch option.

Simple ingredients you’ll need for egg stuffed mushrooms

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• Portobello mushrooms – Choose large size meaty portobello mushrooms with a deep cap so they can hold the egg mixture – look for firm mushroom tops and wipe clean with a damp paper towel instead of rinsing.
• Large eggs – The base of the filling – you can also swap part of this for egg whites if you want a lighter option.
• Cottage cheese – Adds creaminess and boosts protein – small curd works best for a smooth texture.
• Sea salt – Enhances all the flavors – adjust to taste depending on the saltiness of your ham.
• Black pepper
• Fresh chives – Fresh herbs add brightness and a pop of flavor – you can also use green onions.
• Deli ham – Adds a salty, savory layer – use thin slices, so they fold easily into the mushroom cap.
• Olive oil spray – Helps the mushrooms roast and prevents sticking.

How to make breakfast stuffed portobello mushrooms

Step 1: Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.

Step 2: Start by prepping your mushrooms. Remove the stems and gently scrape out the gills from each mushroom cap. This creates more space for the filling and keeps the texture from getting too soft. Lightly spray each mushroom with olive oil and sprinkle with a pinch of salt.

Step 3: In a medium bowl, whisk together the eggs, cottage cheese, salt, pepper, and fresh chives until well combined.

Step 4: Place the mushrooms on the prepared baking sheet. Add 3 slices of ham into each mushroom cap, folding them slightly to fit. Carefully pour the egg mixture evenly into the portobello mushroom caps, filling the center.

Step 5: Bake for 25-30 minutes, or until the eggs are fully set and the tops are lightly golden. Let cool slightly before serving and enjoy!

Watch me make this easy recipe

The full how to video can be watched below, or on my YouTube channel!

Pro tips

• Don’t skip scraping the gills – this helps avoid excess moisture and keeps the texture just right.
• Use large portobello mushrooms so you have enough space for the filling.
• Bake on parchment paper for easy cleanup and to prevent sticking.
• If you like a little heat, sprinkle in some red pepper flakes before baking.

How to store leftovers

Store leftover stuffed mushrooms once cooled to room temperature in an airtight container in the fridge for up to 5 days.

Reheat in the oven or air fryer for the best texture, or microwave if you’re in a hurry.

Serving ideas

These are delicious on their own, but you can also pair them with:

• Fresh fruit for a balanced breakfast
• A simple green salad for a light lunch or dinner
• Roasted potatoes, if you want something heartier

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this breakfast stuffed mushroom recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Portobello mushrooms – You can use smaller mushrooms like cremini or white mushrooms if needed. Just note they’ll hold less filling, so you’ll need more of them and should reduce the bake time slightly.

Eggs – Swap part or all of the eggs for egg whites for a lighter option. This will still give you a high-protein result with a slightly different texture.

Cottage cheese – Use shredded cheddar cheese for a more classic egg-and-cheese flavor, or swap with ricotta for a similar creamy texture.

Ham – Swap the ham for cooked bacon or breakfast sausage for a different flavor profile. Turkey ham or turkey bacon also works well.

Chives – Use any fresh herbs like parsley, basil, or green onions. You can also use a pinch of dried herbs if that’s what you have on hand.

Olive oil spray – Use avocado oil spray or lightly brush with melted butter instead.

Add-ins (optional) – Mix in spinach, diced bell pepper, cherry tomatoes, roasted veggie leftovers, or extra mushrooms for added flavor, texture, and nutrition.

Frequently asked questions

Can I use smaller mushrooms?
Yes, but you’ll need more of them and should reduce the baking time slightly.

Can I make these ahead of time?
You can prep everything and assemble ahead, then bake when ready. Or bake fully and reheat later.

Are these keto-friendly?
Yes! These breakfast stuffed portobello mushrooms are naturally low-carb and fit well into a keto or low-carb lifestyle.

Why are my mushrooms watery?
Mushrooms naturally release moisture as they cook. Scraping the gills and not overcrowding the pan helps reduce this.

More high protein breakfast recipes you’ll love

• Spinach feta egg white bake
• Canadian bacon egg cups
• Spinach egg wrap

Save this tasty mushroom recipe to Pinterest and make it later!

If you try this healthy low-carb breakfast recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather