Portobello Breakfast Stacks (Or Biscuit Sandwiches)

Name: Portobello Breakfast Stacks (Or Biscuit Sandwiches)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 portabella mushrooms; 2 tablespoons butter, divided; 1 tablespoon white wine; ⅛ teaspoon salt, plus more to taste; 2 pieces Canadian bacon (or ham); 3 eggs; ½ tablespoon water; fresh ground black pepper; 2 teaspoons pesto sauce, prepared (I used a low fat version); 2 basil leaves, fresh, cut into ribbons to garnish; 2 teaspoons parmesan cheese, fresh

Servings: persons

2 portabella mushrooms
2 tablespoons butter, divided
1 tablespoon white wine
⅛ teaspoon salt, plus more to taste
2 pieces Canadian bacon (or ham)
3 eggs
½ tablespoon water
fresh ground black pepper
2 teaspoons pesto sauce, prepared (I used a low fat version)
2 basil leaves, fresh, cut into ribbons to garnish
2 teaspoons parmesan cheese, fresh

1
Heat a skillet with half of the butter over medium heat.
2
With a spoon, gently scrape out the dark inside of the mushrooms caps, being careful not to break the cap.
3
Add the mushrooms to the skillet, and sprinkle with salt.
4
Cook for about 10 minutes depending on the size, turning once.
5
(I covered them for about half the cooking time to be sure they cooked through.
6
).
7
When they are tender and their juices begin to release, tansfer to a plate.
8
In the same pan, cook the Canadian bacon or ham over medium-high heat for about 1 to 2 minutes on each side, until they are lightly browned.
9
Place each slice over each of the mushroom caps.
10
Meanwhile, in a separate skillet, heat the butter over medium heat.
11
Wisk the eggs with the water and add the eggs to the skillet, stirring and cooking the eggs until done, about 3 or 4 minutes.
12
Season with salt and pepper to taste.
13
Spoon 1/2 of the scrambled eggs on top of each mushroom stack.
14
Spoon 1 teaspoon of pesto over each and top with some basil ribbons and 1 teaspoon of Parmesan cheese.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 portabella mushrooms, 2 tablespoons butter, divided, 1 tablespoon white wine, ⅛ teaspoon salt, plus more to taste, and more.

Yes, Portobello Breakfast Stacks (Or Biscuit Sandwiches) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!