Grilled Portobello Egg Sandwich by Stephanie Olzinski, RDN

Save
CategoryTags, , DifficultyBeginner

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.

Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins
 1 tbsp extra virgin olive oil
 1 clove garlicminced
 1 tsp oregano
 sea salt to taste
 black pepperto taste
 2 portobello mushroom caps
 2 cage free eggscan use just egg whites if preferred
1

Preheat griddle or grill to high.

2

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

3

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.

4

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).

5

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.

Nutrition Facts

Serving Size 1 sandwich

Servings 1

Ingredients

 1 tbsp extra virgin olive oil
 1 clove garlicminced
 1 tsp oregano
 sea salt to taste
 black pepperto taste
 2 portobello mushroom caps
 2 cage free eggscan use just egg whites if preferred

Directions

1

Preheat griddle or grill to high.

2

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

3

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.

4

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).

5

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 Portobello Egg Sandwich by Stephanie Olzinski, RDN