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Portobello Eggs on the Grill

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. 

Ingredients

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

Directions

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
Servings2
Calories Per Serving156
Total Fat13g20%
Sugar2gN/A
Saturated3g13%
Cholesterol160mg53%
Protein6g13%
Carbs3g1%
Vitamin A95µg11%
Vitamin B120.4µg6.5%
Vitamin B60.1mg6.9%
Vitamin C9mg15%
Vitamin D0.9µg0.2%
Vitamin E2mg10%
Vitamin K11µg14%
Calcium33mg3%
Fiber1g3.9%
Folate (food)32µgN/A
Folate equivalent (total)32µg8%
Iron1mg6%
Magnesium14mg3%
Monounsaturated8gN/A
Niacin (B3)0.9mg4.4%
Phosphorus112mg16%
Polyunsaturated2gN/A
Potassium253mg7%
Riboflavin (B2)0.3mg15.5%
Sodium296mg12%
Zinc0.7mg4.9%