Portobello Eggs on the Grill

Portobello Eggs on the Grill
Staff Writer

Scott Thomas

Who said you need a pan to make an egg? This recipe large portobello caps to serve as a bed in which eggs can cook. 

Calories Per Serving
Deliver Ingredients


  • portobello mushroom caps, stems removed and cleaned
  • 4  Teaspoons  garlic infused olive oil, divided
  • Salt and black pepper, to taste
  • eggs
  • red jalapeño, chopped (optional)
  • tomato, chopped


Preheat the grill to 450 degrees. Cover the ribs of the mushroom cap with a teaspoon of oil each and season them with salt.

Place the portobellos, ribs side down, on the grill. Coat the tops of the caps with the rest of the olive oil and season again with salt. Flip the caps after 3 minutes and crack 1 egg into each cap. 

Cook until the egg whites are solid all the way through and the yolk still runny, about 5 minutes.

Remove from the grill, and season with salt and black pepper. Garnish with the pepper and tomato. 

Nutritional Facts

Total Fat
Saturated Fat
Vitamin K (phylloquinone)

Portobello Shopping Tip

Buy mushrooms that are intact, firm, and fleshy. Avoid mushrooms that are slimy or have split caps.

Portobello Cooking Tip

To clean mushrooms, briefly run cold water over them or gently wipe with a damp towel.