Perfect Portabello Mushroom Breakfasts

Mother’s Day is special every year but we think that everyone will agree that this year is extra special with Moms everywhere cooking their hearts out to show love and create highlights in our lockdown days.

That’s why South African Mushroom Farmers’ Association thought that an extra special gift on Mother’s Day would simply be more time in bed topped with a super spoil breakfast!  Here are three yummy creations using portabello mushrooms that Mom will enjoy. (Mom, you might want to print out your favourite recipe and surreptitiously leave it on the fridge).

Portabello Breakfast Sandwich


Makes 2 sandwiches

  • 4 portabello mushrooms
  • 1 clove garlic, crushed into a paste
  • 4 tsp balsamic vinegar
  • Extra virgin olive oil
  • 4 slices of your favourite bread, lightly toasted
  • 6 rashers streaky bacon
  • 2 XL free range eggs
  • 100g sundried tomatoes
  • 2 tsp Dijon mustard
  • Handful fresh rocket
  • Salt & pepper, to taste

Pre-heat oven to 200°C and place mushrooms on a rack on top of a baking tray.
Drizzle with the olive oil, balsamic and garlic. Season to taste.
Roast for 10-15 minutes until tender.
Remove from the oven and allow to cool slightly before slicing.

While the mushrooms are baking fry two eggs until done to your liking. Season generously.
Fry bacon until crispy.

Mash the sundried tomatoes with a fork using a little of their vinaigrette to get to a spreadable consistency.

To assemble the sandwiches, generously spread the slices of bread with sundried tomatoes on one side and mustard on the other.

Top with the rocket, bacon, fried egg and sliced mushrooms.

Add the remaining slices of bread and serve immediately.

Roasted Portabellos, Prosciutto & Vine Tomatoes


Serves 4

  • 8 large portabello mushrooms
  • 350g small vine tomatoes
  • 2 garlic cloves, very thinly sliced
  • 1 tsp dried mixed herbs
  • 8 slices prosciutto or speck
  • Handful fresh micro herbs
  • Extra virgin olive oil
  • Salt and pepper, to taste
  • Crusty bread for serving

Preheat the oven to 200˚C.

Place mushrooms and tomatoes on a baking tray. Drizzle with olive oil and season with dried herbs, salt and pepper. Roast in the oven for 10 minutes.

Remove the mushrooms and tomatoes from the oven and pile a piece of prosciutto on top of each mushroom. Scrunch it and fold it so there are plenty of sticking out bits of prosciutto to get nice and crispy. Roast for a further 10 minutes until the prosciutto is crisp and the mushrooms are fully cooked, beginning to brown and tomatoes are bursting.

Serve straight from the oven, scattered with micro herbs and a side of crusty bread.

Spicy Portabello Shakshuka


Serves 4

  • 8-12 medium portabello mushrooms
  • 1 onion, finely chopped
  • 2 stalks celery, finely sliced
  • 2 Tbsp tomato paste
  • 1 Tbsp harissa
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 2 x 400g tins Italian crushed tomatoes
  • 4 large eggs
  • Handful fresh coriander
  • Extra virgin olive oil
  • Salt and pepper, to taste
  • Crusty bread, for serving

Preheat oven to 200°C and place mushrooms on a rack on top of a baking tray.
Brush with the olive oil and season to taste.
Roast for 10-15 minutes until tender.

In a large heavy based frying pan (or large cast iron pan) add a drizzle of olive oil.
Sauté the onion and celery until tender. Add the tomato paste, harissa, garlic and cumin.
Sauté until fragrant. Season.

Add the tinned tomatoes and bring to a simmer. Simmer gently until the sauce has thickened slightly, about 10 minutes.

Turn the heat off for a moment and make 4 small wells in the sauce.
Crack an egg into each well. Cover the pan with a lid and switch the heat back on to low.
Cook the eggs for 8 to 10 minutes or until done to your liking.

When the eggs are almost cooked nestle the portabello mushrooms into the sauce to reheat.

Finish with a generous scattering of fresh coriander and serve with crusty bread.

Find more breakfast recipes here to dazzle your Mom.

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