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Grilled Portobello Egg Sandwich by Stephanie Olzinski, RDN

Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins

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.

 1 tbsp extra virgin olive oil
 1 clove garlicminced
 1 tsp oregano
 Celtic sea salt to taste
 Fresh cracked black pepperto taste
 2 portabello mushroom caps
 2 cage free eggsI use the whites, but you can use yolks too 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