Portobello Mushrooms Stuffed with a Bacon & Leek Scramble

I can’t believe I have found a second way to get myself to eat mushrooms. If you want any proof that this mushroom recipe is amazing, it’s that  I ate it and actually enjoyed it.

I wouldn’t describe my relationship with mushrooms as a love-hate one, more like a hate-hate relationship. I hate them 99.999999% of the time. Even when I do find a recipe that makes me enjoy mushrooms, I very rarely finish it off….except when it comes to this dish.

Portobello Mushrooms Stuffed with a Bacon & Leek Scramble | www.happyhealthymotivated.com

I mean just look at it. A huge portobello mushroom cap brushed with olive oil and grilled in the oven before being stuffed with a light and cheesy bacon and leek scramble. I’m going to have to cut this post short whilst I go into the kitchen and whip another one up.

Portobello Mushrooms Stuffed with a Bacon & Leek Scramble | www.happyhealthymotivated.com

Portobello Mushrooms Stuffed with a Bacon & Leek Scramble
Servings: 1 portion
  • 1 large portobello mushroom
  • olive oil
  • 1 tablespoon butter
  • 1/2 leek cleaned and chopped
  • 1 slice bacon chopped
  • 1 egg
  • splash of milk
  • 1 tablespoon grated cheese
  • salt pepper and thyme
  1. Preheat the oven to 400°F/200°C. Clean the mushroom and remove the stalk. Brush the top with olive oil and bake until cooked through and juicy - this will vary according to the size of the mushroom.
  2. Heat 1 tablespoon of butter in a frying pan and toss in the leaks and bacon. Cook until the bacon is crispy then crack in the egg, splash of milk, cheese, salt, pepper and thyme.
  3. Quickly and vigorously whisk so the egg forms a scramble, continue mixing until the egg is solid and cooked through - between 3 and 5 minutes.
  4. When the mushroom is cooked, remove it from the oven and stuff with the scramble.

Here are the link parties I link up to.


  1. Oh wow, this is amazing! I love stuffed mushrooms but never thought to make a scramble to stuff them with. I will definitely be trying this recipe. Pinning to my food board!

    Stopping by from Whimsy Wednesdays. Have a fantastic day!


  2. Those sound SO good! I’m not sure my mushroom-hating hubby would be convinced, but I’ll make ’em for the kids and me when he’s not home. 🙂

  3. Oh. My. Word! What a fantastic idea! I pinned this and will totally try it! My only question is this: My daughter is allergic to eggs so we can’t do the “scramble” part of this, even egg substitutes are a no-no. Any suggestions?

    • That’s a tough one! How about cottage cheese? Or if they don’t like the flavor, maybe cream cheese would work. 🙂

  4. Hi, this was a nice post. I wondered if you would like to link it in to the new Food on Friday which is running right now over at Carole’s Chatter. We are collecting recipes using carrots and/or leeks. This is the link . I hope you pop over to check it out. There are lots of great recipes already linked in.

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