Recipes

Grilled Eggs in Portobello Mushrooms

Grilled eggs in portobello mushrooms offer a creative twist on breakfast. The mushroom's natural shape cradles the egg perfectly as it cooks on the grill. For easy assembly, crack eggs into cups before pouring into the mushrooms. Prop up sloped mushrooms with foil to keep eggs from sliding off while grilling. Top with cheese and herbs just before serving.
Serves 4
Prep Time 5 min
Cook Time 12 min

Ingredients

  • 4 large (about 4 inches/10 cm in diameter) portobello mushrooms
  • Olive oil
  • 4 eggs
  • Pepper
  • 4 tbsp (60 mL) grated Parmesan cheese

Instructions

  • Step 1

    Preheat the grill to medium heat (about 350°F/180°C).

  • Step 2

    Wipe mushroom caps with dry paper towel. Remove stems.

  • Step 3

    With a spoon, scrape out black gills, taking care not to break edges of mushrooms.

  • Step 4

    Brush mushroom caps with oil. Place mushrooms on the grill, cap side down. Crack an egg into each mushroom. Close the lid. Grill until eggs are cooked as desired and mushroom is tender, 12 to 15 minutes.

  • Step 5

    Remove from the grill; sprinkle pepper and 1 tbsp (15 mL) cheese over top of each egg.

Nutrition Facts

Per serving
Calories134
Fat9 g
Saturated Fat2 g
Trans Fat0 g
Carbohydrate5 g
Fibre1 g
Sugars2 g
Protein10 g
Sodium150 mg