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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

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.

Nutrition Facts

Serving Size 1 sandwich

Servings 1