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Portobello Eggs on the Grill

Portobello Eggs on the Grill


  • 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


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


Calories Per Serving156

Folate equivalent (total)32µg8%

Riboflavin (B2)0.3mg15.5%

Easy Roasted Portobello Mushrooms with Eggs

This roasted portobello mushroom recipe with eggs is perfect for breakfast, brunch, or dinner. Jump to the full Portobello Mushroom and Eggs recipe or read on to see how we make it.

We are always on the lookout for easy and healthy portobello mushroom recipes. Portobello mushrooms are easily available year-round and even though they are low on calories, they pack a hearty punch. This combination of roasted mushrooms and eggs is one of our favorite healthy breakfasts. It’s full of flavor, light on carbs, and keeps us full until lunch. This time, we’ve made our eggs sunny side up, but this is absolutely delicious with scrambled eggs.

If scrambled eggs are more up your alley, take a look at our secrets for making the best scrambled eggs. You could stuff the roasted mushroom caps with the scrambled eggs.

Broiled Portobello Topped with Creamy Scrambled Eggs

Preheat broiler. Line large baking sheet with foil. Remove and discard mushroom stems. Scoop out and discard tough inside centers where mushroom stems were attached. Brush both sides of mushrooms generously with olive oil. Place mushrooms, dark gill side up, on prepared baking sheet. Sprinkle mushrooms with minced garlic, then sprinkle generously with salt and pepper. Broil mushrooms about 5 inches from heat source until beginning to soften, about 5 minutes. Turn mushrooms over broil until tender when pierced with knife, about 7 minutes longer. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Before continuing, rewarm in 350°F oven until heated through, about 10 minutes.

Step 2

Whisk eggs, 2 tablespoons grated Parmesan cheese, chopped rosemary, salt, and pepper in large bowl to blend. Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add eggs to skillet and stir gently in circular motion with wooden spoon or heat-resistant rubber spatula, releasing cooked eggs from bottom of skillet and allowing uncooked portion of eggs to flow underneath. Cook until eggs are set but still soft, about 4 minutes total. Dot with remaining 1 tablespoon butter.

Step 3

Arrange hot portobello mushrooms, gill side up, on plates. Top with eggs, dividing equally. Sprinkle with remaining 2 tablespoons grated Parmesan cheese, dividing equally, and serve.

Grilled Portobello Egg Sandwich by Stephanie Olzinski, RDN

Pairing the savory flavor of a grilled portabello mushroom with an egg takes your traditional breakfast sandwich to a whole new level. Both healthful and delicious, this Grilled Portabello Sandwich is easy to make and a nutritional powerhouse, packed with antioxidants, beneficial minerals and low in fat.

Preheat griddle or grill to high.

Combine all ingredients in a bowl and mix well, then marinate mushroom caps until ready to grill.

Place on grill and let cook for about 8 minutes or until heated all the way through, flipping sides to get grill marks on both.

Cook eggs as desired (scrambled or over easy), combining with other desired ingredients (onion, bell pepper, spinach, tomato, cheese, cilantro, feta cheese, green onion, etc).

Notes: Mushrooms can become soft after cooking and may be difficult to eat as a sandwich try making open-faced and adding wheat toast and more vegetables for a well-balanced breakfast.

Grilled Egg Stuffed Portobello Mushrooms

Let’s talk about summertime for just a minute and all the food related celebrations that happen during that time. Typically here in the U.S. we’re talking about Fourth of July cookouts with lots of meat, backyard bbq’s with more meat, and family reunions and gatherings of friends with more, you guessed it, meat! What’s a health conscious eater to do? Well, if you are a vegetarian or just prefer to eat less meat, have I got a recipe for you! This grilled mushroom and egg (yes egg!) cook will be a go-to for you when you’re hanging in the yard with your buds but don’t want to keep eating more hamburgers and hot dogs.

The “base” of this dish is a big, hearty portobello mushroom. When choosing your mushrooms to grill, make sure you choose ones that have a tall edges and have a nice “bowl” shape to them for holding the egg in. Mushrooms are actually fascinating because even though they are considered vegetables by most people, they truly fall into the fungi kingdom. Mushrooms still contain a great deal of nutrition though, with fiber, potassium, and vitamin C for heart health. Mushrooms also contain selenium, which is a mineral not found in most other fruits and vegetables, that has been shown to prevent inflammation and decrease tumor growth. Here are some fun mushroom facts for you before we get off the topic: mushrooms are 85%-95% water, they have their own immune system (what the what?!), and they are more closely related in DNA to humans than plants! Now that I’ve fully creeped you out about mushrooms, let’s move on to the rest of this recipe!

I’m going to guess that you’ve never seen a recipe that calls for grilling an egg, am I right. Well, now you have, because today we are using my favorite Vital Farm eggs and grilling them up outdoors on the grill! I’ve said it before and I’ll say it again, Vital Farms eggs are the top for quality and nutrition. Since their hens are pasture raised, they are allowed to roam and eat like hens in nature would. Pasture raised eggs are a win-win situation because the hens live a better quality of life and we get more nutrition and better tasting eggs!

In addition to the mushrooms and eggs, I’ve used lots of flavorful ingredients like feta cheese, tomato, garlic, and lime juice to really pack a punch in the taste department. You know I like my recipes full of flavor! You will fall in love with the tasty Italian inspired salsa I’ve made to top our mushrooms and it’s so versatile, you could use it to flavor and top many other dishes as well. Get creative with your food!

This recipe is actually fairly quick and super delicious so I know it will soon become one of your favorite grilling options for summertime cookouts! Not only that, cancer hates it and it’s getting more vegetables into your body which is one of our big goals here at Go2Kitchens! Vegetables and eating healthy doesn’t have to be hard or taste bad! In fact, there are so many more great options and flavors in the vegetable world than there ever could be when eating meat and dairy. I urge you to give this a try as an alternative to grilling meat this summer!


Preheat oven to 425°. Lightly coat a 7-by 11-in. pan with extra-virgin olive oil. Add mushrooms, brush all over with extra-virgin olive oil, sprinkle with salt and pepper, and bake hollow side up until browned and tender, about 10 minutes.

Pour off any accumulated juices from mushrooms, then sprinkle with Parmesan cheese.

Crack 1 egg into each mushroom and bake until eggs have set and yolks are still runny, 10 to 15 minutes.

Lightly brush olive oil over mushrooms and eggs. Season with salt and pepper to taste, along with lemon zest and parsley.

The Best Scrambled Eggs in Portobello Mushrooms

When it comes to eggs, I’ve always been relatively high maintenance. As a young child eggs were strictly off limits (something about the texture) but after discovering the amazingness of an ooey gooey runny yolk, my world changed. I could put an egg on absolutely anything as long as there is that luscious stream of yolk running down the side.

I first discovered this method of scrambling eggs during an incredible truffle hunting experience in Tuscany. We spent the morning walking through acres of forest with a local truffle hunter and his dog Pepe, it was amazing watching the dog smell the truffles from up to 75m away and take off through the forest to find the exact spot where he would begin to frantically dig. After collecting over 10 white truffles we then headed to a local house where we were taught how to prepare an amazing 4 course meal, with each dish featuring the truffles we had collected. Every dish was incredibly simple to prepare but elevated to a level of gourmet found in only the fanciest restaurants in London by the addition of shaved truffles. One of my favourite dishes was a very simple scrambled egg, prepared in a small ramekin over a burner on the stove. The egg was separated and the white was scrambled first in a splash of olive oil and then the yolk added a few moments later and quickly heated until just set. Although the eggs were served with shavings of white truffle, it was gently breaking into the egg yolk and watching it run down and over the scrambled whites that got me really excited.

In this recipe I swapped the ramekins for portobello mushrooms which add some substance to the dish and remove the need for bread. Egg whites are relatively flavourless so I added chopped spinach, but you could also add sautéed onions, diced tomatoes or ham. This whole dish should come together in under 20 minutes and you can cut the time in half by cooking the mushrooms up to 2 days in advance.

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

“This soup is no less than amazing! This is definitely going to be a cold weather staple in my home.”

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  • 2 red peppers, deseeded and sliced
  • 4 very large mushrooms, stalks removed
  • 6 eggs
  • 4 tbsp skimmed milk
  • 2 tsp lower-fat spread
  • 12 cherry tomatoes, halved
  • 4 wholemeal pittas
  • Freshly ground black pepper

Nutritional information, per serving:

  • 1,551kJ / 369kcal
  • 21.3g protein
  • 9.8g fat, of which 2.5g saturates
  • 44.3g carbohydrate, of which 6.9g sugars
  • 9.3g dietary fibre
  • 440mg sodium, equivalent to 1.1g salt

Preheat the grill. Arrange the sliced peppers and mushroom caps on the grill rack and grill them for 4 to 5 minutes, turning once. Beat the eggs and milk together. Chop the mushroom stalks.

Melt the lower-fat spread in a non-stick saucepan and add the eggs and mushroom stalks, stirring with a wooden spoon to set and scramble the eggs. Add the grilled peppers and cherry tomatoes, and cook for a few more seconds.

Meanwhile, warm the pitta bread in a toaster or under the grill. Warm 4 serving plates and place a mushroom on each one. Share the scrambled egg mixture between them and season with black pepper. Serve with the warm pittas.

Portobello Eggs on the Grill - Recipes

Grilled Portobello Mushroom Caps
©2003, The Naked Whiz

This was inspired by Rachel Ray's 30 Minute Meals and DrBBQ's recipe.

  • 4 large portobello mushroom caps, about 5 inches in diameter
  • Italian dressing
  • 4 slices provolone or mozarella cheese, large enough to cover the mushrooms
  • 1 10-oz can of Ro-Tel Mexican Festival Diced Tomatoes with Lime Juice and Cilantro, drained
Get your grill up to about 550 to 600 degrees, dome temperature. Place the grid at normal cooking level if you have a Big Green Egg.

Remove the stalk carefully so as not to damage the mushroom cap or the gills. Place the caps in a large zip top bag, pour in enough Italian dressing to allow you to completely cover the caps when you seal up the bag, and then turn it over and over to coat the mushrooms. Let them marinate for 15 minutes.

Place the mushroom caps on the hot grid, gill side down. (This is the underside of the cap, so place them on the grill the same way they grow out of the ground, gills down, rounded cap up.) Grill for 1 minute.

Remove the mushroom caps to a platter, gill side up. Spoon enough of the tomatoes onto each cap to loosely cover the gills, about 1 heaping tablespoon. Place a slice of cheese over the tomatoes. Return the caps to the grill, cheese side up. Close the cooker's lid and let the temperature drop to 400-500 degrees. Cook for about 2 minutes or until the cheese is nicely melted. Remove to a platter with a spatula and serve.