Sausage + Sweet Potato Stuffed Portobello

Sausage + Sweet Potato Stuffed Portobello: Chicken Sausage and diced sweet potatoes are sautéed in Italian seasonings, stuffed into  portobellos, topped with an egg and baked to perfection.

Sunday mornings.

Ah, what comes to mind when you think of Sunday mornings? I think of warm, sunny weather. Tasty homemade breakfasts. A 3-4 mile walk/run. A stroll through downtown Stuart with a stop at a little cafe for coffee and breakfast.

Those are some of the things that we enjoy doing on Sunday mornings. Sunday is sort of a lazy day for us. Even if I have things to do around the house, I consider it to be my lazy day. I rarely go anywhere on Sundays, with the exception of a visit to downtown Stuart for breakfast and coffee at my favorite local spots. Most of the time we stay in and enjoy a homemade breakfast.

Sausage and Sweet Potato Stuffed Portobello

Last Sunday morning we stayed in. I sautéed some sweet potatoes and chicken sausage and stuffed them into two portobello mushroom caps. I cracked an egg over each portobello and then sprinkled a little parmesan cheese on top. Then I baked those little gems until the yolks were slightly runny. While I prefer an extremely runny egg, Ken prefers his cooked thorough. Actually, he prefers his eggs scrambled but that wasn’t gonna work with this recipe. He enjoyed his portobello anyways; he just pulled the yolk off the top. He’s so cute sometimes.

For the picky eater in your life, you could always scramble a couple eggs, toss them with the potato/sausage mixture and then stuff into the portobello caps. Of course, don’t forget to sprinkle with the parmesan cheese. Cheese is a must have in any recipe. That’s how my mind thinks, anyways.

Serve these portobellos with you favorite juice or coffee. Coffee is always good. Enjoy.

Sausage + Sweet Potato Stuffed Portobello

Yield: 2

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Chicken Sausage and diced sweet potatoes are sautéed in Italian seasonings, stuffed into portobellos, topped with an egg and baked to perfection.

Print

Ingredients

• 1 small sweet potato, peeled and diced into small pieces
• 1 uncooked chicken sausage link, casing removed
• 2 large portobello mushroom caps, stems removed
• 1/4 tsp dried thyme
• 1/4 tsp dried basil
• 1/4 tsp dried oregano
• 1/2 tsp seasoned salt
• 1/8 tsp ground black pepper
• 1 tbsp olive oil
• 1 tsp olive oil
• 1/4 tsp sea salt
• 1 tbsp parmesan cheese
• 2 large eggs

Instructions

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:

Amount Per Serving: Calories: 250 Total Fat: 13g Sodium: 278mg Carbohydrates: 19g Sugar: 5g Protein: 14g

More from This Gal Cooks

{Click images to view recipes}

Sausage and Sweet Potato Hash with Baked Eggs

Chicken Sausage, Potato and Red Onion Frittata

Sausage Egg and Cheese Quiche Tart