Portobello Caps With Poblano and Plant Based Breakfast Patties

The Versatility of Portobello Caps

Portobello mushrooms are often larger than the white mushroom or cremini. However, all are the same variety of mushroom. Just at different maturity levels. The portobello has a large cavity for stuffing and the caps makes awesome pizzas and as stand-ins for meat – such as portobello burgers.

Plant-Based Breakfast Patties

Meatless protein products have come a long way in recent years. For this recipe, I used Pure Farmland’s savory veggie breakfast patties. The patties are made with natural flavors, and are free of dairy and gluten. Each serving contains 6 g of protein!

Please note that I work with and recommend brands I use and trust. I am working with Pure Farmland on fun recipes like these portobello caps. If you’re aiming to reduce your meat consumption or are already wholly plant-based, Pure Farmland is a great brand for you to try. PF’s products are crafted in the US and feature purposefully chosen ingredients from around the world. Some other delicious recipes featuring Pure Farmland products are listed here:

Brussels Sprout Salad with Plant Based Sausage

Plant-Based Meatballs in a Pumpkin Cream Sauce

Crockpot Beer “Brats”

Making Breakfast Portobello Caps

Materials Needed:

• Baking sheet lined with aluminum foil
• Medium saute pan
• Rubber spatula
• Paper towels
• Knife
• Cutting board
• Spoon

Ingredients:

• Olive oil
• 4 portobello caps – clean and stems removed
• 1 medium poblano pepper – diced and seeds removed
• 1 shallot – minced
• Salt and pepper to taste
• 1 tsp Southwest seasoning
• 4 large eggs
• 4 Pure Farmland Savory Breakfast Patties
• 1/2 cup shredded Mexican cheese
• Favorite salsa for drizzling on top

Process:

Preheat oven to 400F. Wash and dry produce. Line a baking sheet with aluminum foil and drizzle evenly with olive oil. Remove stems from portobello caps and place caps bottom-side up on the oiled baking sheet. Bake in oven on middle rack for 8 minutes. Remove and use paper towels to absorb any accumulated liquid in the mushroom cap. Keep oven on 400F.

While caps in oven, drizzle 2 tsp olive oil in sauté pan over medium-high heat. Add shallots and diced poblano to pan, top with seasoning and salt and pepper, and cook until browned. About 4 to 5 minutes. Remove from heat.

Scoop equal amounts of shallot/poblano mixture into each mushroom cap. Leave a well in the middle for the egg. Depending on the depth of the cap, you can either place the breakfast patty and then crack the egg on top or place the egg in first and top with the breakfast patty. (If not deep enough, the egg will run over the sides, so be mindful). Sprinkle cheese on top of each cap and bake for 15-18 minutes until egg is set. Drizzle with your favorite salsa and enjoy! Best served warm.