Portobello Eggs on the Grill

Staff Writer
Portobello Eggs on the Grill
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. 

Ready in
10 m
2
Servings
156
Calories Per Serving
Deliver Ingredients

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. 

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.

Nutritional Facts

Total Fat
13g
20%
Sugar
2g
N/A
Saturated Fat
3g
13%
Cholesterol
160mg
53%
Protein
6g
13%
Carbs
3g
1%
Vitamin A
95µg
11%
Vitamin B12
0.4µg
6.5%
Vitamin B6
0.1mg
6.9%
Vitamin C
9mg
15%
Vitamin D
0.9µg
0.2%
Vitamin E
2mg
10%
Vitamin K
11µg
14%
Calcium
33mg
3%
Fiber
1g
3.9%
Folate (food)
32µg
N/A
Folate equivalent (total)
32µg
8%
Iron
1mg
6%
Magnesium
14mg
3%
Monounsaturated
8g
N/A
Niacin (B3)
0.9mg
4.4%
Phosphorus
112mg
16%
Polyunsaturated
2g
N/A
Potassium
253mg
7%
Riboflavin (B2)
0.3mg
15.5%
Sodium
296mg
12%
Zinc
0.7mg
4.9%

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