Grilled Portobello Egg Sandwich by Stephanie Olzinski, RDN
Pairing the savory flavor of a grilled Portobello mushroom with an egg takes your traditional breakfast sandwich to a whole new level. Both healthful and delicious, this Grilled Portobello 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.
1 servings
1 sandwich
Ingredients
Directions
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.
