If stuffed mushrooms are among your favorite party foods, try this omelet! This stuffed mushroom omelet is filled with garlic, herbs, spices, cheese, and crispy panko breadcrumbs. It is a deconstructed stuffed mushroom in an omelet!
This post is sponsored by Egglands Best.
If you love stuffed mushrooms, then you need to try this recipe! It is an unstuffed mushroom stuffing inside a cooked omelet. If you like breaded, stuffed, or fried mushrooms, you will go crazy over this recipe! This is pretty low in carbs, gluten-free, and a super filling way to start your day!
Ingredients
Two tablespoons of olive oil or butter
one teaspoon of minced garlic
10 ounces of white mushrooms, sliced
one tablespoon of minced onion or shallot
two ounces of cream cheese or another soft cheese.
one teaspoon thyme
salt and pepper to taste.
1/4 cup grated parmesan cheese
two tablespoons Panko breadcrumbs
2 England’s best large eggs.
Optional Ingredients: bacon, baby spinach, mozzarella or cheddar cheese, or tomatoes.
Instructions
1. Add one tablespoon of olive oil, garlic, onion, thyme, and mushrooms in a skillet over medium heat.
2. Saute until the mushrooms are brown. Stir continuously.
3. Add cream cheese and mix the melted cream cheese with the mushrooms.
4. Add parmesan cheese and Panko breadcrumbs and mix until the filling is mixed and the breadcrumbs are somewhat toasted. Set aside.
5. In a bowl, whisk two eggs together.
6. In a clean saucepan, add one tablespoon of olive oil.
7. Pour egg mixture into a saucepan. Let the eggs sit for a minute over medium-high heat, then use a spatula to lift the edges of the omelet to allow the uncooked egg to flow to the edge of the pan.
8. Fill the omelet and fold in half.
9. Serve while the omelet is still piping hot.
Tips for making an omelet
- Make sure you heat the pan before adding the olive oil and egg mixture in the pan.
- Use a rubber spatula to lift the edges of the omelet while it’s cooking
- Mix the eggs together in a mixing bowl before cooking them.
This omelet will become one of your favorite brunch recipes. Protein, you can add additional vegetables if you like. Feel free to switch up the ingredients and add the filling to your favorite stuffed mushroom recipe.
Stuffed Mushroom Omelet
If stuffed mushrooms are among your favorite party foods, you must try this incredibly rich stuffed mushroom omelet. This is willed with garlic, herbs, spices, cheese, and crispy panko breadcrumbs. It is a deconstructed stuffed mushroom in an omelet.
Ingredients
- 1 tbsp olive oil or butter
- 1 teaspoon minced garlic
- 1 tablespoon minced onion
- 10 ounces sliced white mushrooms
- 2 ounces cream cheese
- 1 teaspoon thyme
- 1/4 cup parmesan cheese
- 2 tablespoon Panko breadcrumbs
- salt and pepper to taste
- 2 Eggland's Best Large Eggs
Instructions
-
In a saucepan over medium heat, add one tablespoon of olive oil, garlic, onion, thyme, and mushrooms.
-
Sauté until mushrooms are brown.
-
Add cream cheese and mix the melted cream cheese with the mushrooms.
-
Add parmesan cheese and Panko breadcrumbs and mix together until the filling is mixed and the breadcrumbs are somewhat toasted. Set aside.
-
In a bowl, whisk 2 eggs together.
-
In a clean saucepan, add 1 tablespoon of olive oil.
-
Add eggs to saucepan. Let the eggs sit a minutes, then use a spatula to lift the edges of the omelet to allow the uncooked egg to flow to the edge of the pan.
-
Fill the omelet and fold it in half.
-
Serve while the omelet is still piping hot.
If you liked this recipe, you should try my other brunch recipes!
Everything but the bagel egg muffins
Did you make this stuffed mushroom omelet? I would love to hear how it turned out for you! Please comment below this blog post or tag me on social media and let me know how you liked it! You can find me on Facebook, Twitter, Instagram, and Pinterest.
