Breakfast Stuffed Portobello Mushroom Caps with Honey Figs & Aged Sheep Cheese


This recipe was originally posted on, July 6 2013.

This recipe is quick and easy, and can be prepared in advance for breakfast on busy work days, or enjoyed on the weekend for a relaxing brunch with your loved one. With honey figs, and aged sheep cheese layered in between the egg and mushroom - each bite is an experience in flavour. It's a winning combination!



TIME: 15 min prep, approx 25 min cook

YIELD: 3 breakfast mushroom caps


3 portobello mushroom caps, stem and "gills" removed, patted dry  

6 fresh figs, sliced in half lengthwise

2 tbsp grassfed butter

2 tbsp + 3 tsp raw local honey

5 sprigs fresh thyme

3 free range eggs

3/4 cup sharp aged sheep cheese (the type of cheese is important) 

sea salt


Preheat oven to 350F.  

1. Rinse, and remove the stems from portobello mushrooms, and then pat dry using paper towel or a clean cloth. Use a small spoon to remove black "gills". Set aside.

2. Slice figs in half lengthwise, and drizzle with 1-2 tbsp honey on the cut surfaces. Meanwhile, in a large pan heat the butter on med-high heat, and when melted add 4 sprigs of fresh thyme. After a few minutes, add the figs, placing them cut surface down on the pan. Cook for 5 min, then flip carefully, and continue to cook for another 3-5 min. Figs will soften.

3. Remove figs from the pan, throw out the thyme from the pan. and once cool slice pieces of fig in half.

4. Line a baking sheet with parchment paper and place the mushroom caps on top. Use the butter/honey sauce from the fig pan to brush the cleaned portobellos. Grate the sheep cheese, and add a little sprinkle of the grated aged sheep cheese into the caps. Then layer the cut fig slices on top. Finish by drizzling a tsp of honey/cap over the fig layer. 

4. Spread remaining aged sheep cheese over the figs carefully. 

5. VERY carefully crack one egg into each mushroom, spreading it out over the surface if necessary. Sprinkle generously with sea salt. Then take the final sprig of thyme, and remove the leaves from the stem using your fingers, and sprinkle over top decoratively. 

6. Place baking sheet with caps in the oven on a medium rack and bake for 25-30 min depending on the oven. You will know they are done when the egg is cooked through (after about 20 min), and the mushroom begins to brown a bit on the sides.  

7. Remove from oven, let cool for 15 min and serve! OR refrigerate and save them for the next day's breakfast!