Jalapeno Cilantro Hash Stuffed Portobellos

These jalapeno cilantro hash stuffed portobellos are deliciously salty from the bacon with a kick of spice and topped off with a poached runny egg.

I’m having a love affair lately with pickled jalapenos. If you haven’t noticed, they’ve been in like 3 of the past 5 recipes. It’s the vinegary pickled-ness + spice…just omg, so amazing. Plus, when you touch your eyes after handling pickled jalpenos, they don’t turn to fireballs in your head like when you do with fresh ones. And, um, I somehow do that every.single.time I cut a jalapeno.

So let’s talk about hash + gluten free living. As one of my last posts with Udi’s, I wanted to touch on the basics of gluten free living again like we did over some amaretto fudge cookies in the winter.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Title Permalink Email

Save Recipe

I was walking the aisles of Trader Joe’s last night and was literally floored at the amount of gluten free options in the frozen breakfast foods section.

I mean, there was practically everything you could eat for breakfast in a gluten free version from waffles to pancakes to hash browns to burritos. And while I think it’s awesome there are that many options today for people that need to eat gluten free, I also kind of hate that it just promotes the “easy way out” of grabbing pre-made food.

Bringing me to the most basic of things when we talking about gluten free living: EAT REAL FOOD.

If I had a tagline for this site, that would be it or, one of them. I don’t have one because I can’t actually decide on the many forcefully tough love kind of statements about good/real food I like.

But seriously, I’ve been in so many conversations whether online or casually in real life conversations with people that have a much lower food understanding (and I mean that at face value not in a mean or cocky kind of way) about the topic of “gluten free” and one of the questions that ALWAYS comes up is “what are good gluten free replacements for xyz?”

And I get it, sometimes you just want that exact same thing in gluten free form whether it be a waffle or bread or bagel or cracker (and yay for living in a time where there are plenty of options) but, I think so many people think of what they can’t have or how to replace whatever that is with something else rather than thinking of what they can have, real food.

There are still entire food groups intact that are gluten free. Vegetables, meats (bacon!), dairy, nuts…so chill with the gluten free label a bit and rethink the possibilities. Being gluten free doesn’t have to always mean eating something stamped with the label “gf” on the outside of the packaging.

Does a pancake breakfast really sound as good as these spicy jalapeno cilantro hash stuffed portobellos?

Because they happen to be gluten free too and they didn’t come from a gluten free labeled box.

Here are a few other of my favorite savory gluten-free breakfasts to enjoy:

Potato hash with bacon and kimchi – this one is so unique and delicious!

Spinach frittata – basic but good.

Chicken sausage breakfast tostadas – I could eat these every day on repeat and probably never tire of them.

4 from 1 vote

Jalapeno Cilantro Hash Stuffed Portobellos

By: Gina Matsoukas

Servings: 4 servings

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

SaveSaved!

These jalapeno cilantro hash stuffed portobellos are deliciously salty from the bacon with a kick of spice and topped off with a poached runny egg.

Ingredients 

1x2x3x

• ▢ 3 slices thick cut bacon, diced
• ▢ 2 1/2 cups diced russet potatoes, peeled
• ▢ salt and pepper
• ▢ 2 pickled jalapenos, minced
• ▢ 4 portobello mushroom caps
• ▢ 2 tablespoons extra virgin olive oil
• ▢ 2 green onions, chopped
• ▢ 1/2 cup cilantro leaves, chopped
• ▢ 4 eggs, poached (or fried)

Instructions 

• Heat a large skillet over medium-high heat. Add bacon once hot and cook until crispy. Remove bacon with a slotted spoon and set aside.
• Add the potatoes to the same pan with the bacon grease and arrange in an even layer. Season liberally with salt and pepper and let cook for about 15 minutes only tossing once browned and crispy on each side.
• Meanwhile, place the portobello caps gill side up on a baking sheet and drizzle with the olive oil. Broil on high for 10 minutes until they release their water. Remove from the oven, drain the water out of the center of the caps and set aside.
• Add the jalapenos to the potatoes during the last minute and toss to combine.
• Turn the heat off, add the green onions, cilantro and the crispy bacon to the skillet and toss to combine.
• Spoon the hash mixture into each portobello cap and top with a poached (or fried) egg.

Nutrition

Serving: 1SERVINGCalories: 334kcalCarbohydrates: 22gProtein: 13gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 182mgSodium: 381mgPotassium: 852mgFiber: 3gSugar: 3gVitamin A: 571IUVitamin C: 8mgCalcium: 48mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast

Cuisine: American

TRIED THIS RECIPE?COMMENT + RATE BELOW!

Gina Matsoukas

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.