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Portobello Eggs on the Grill

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The grill is traditionally a device to make lunch or dinner. Why? We don’t limit the stove/oven to only after we go from a.m. to p.m. Why is that? I’m just as guilty as anyone else. The only thing on this site that is remotely breakfast related would be these Scotch eggs and the Blueberry Muffin Stuffed Fatty. Other than that we got bupkus. Is that how you spell bupkus? What is bupkus? Never mind. It’s not important. On to some portobello eggs on the grill which happens to be paleo friendly and gluten free.

***Editor’s Note ~ This is one of two grilled egg recipes. The other is Avocado Eggs***

Portobello Eggs Ingredients:

2 portobello mushroom caps, stem removed and cleaned
4 tsp garlic infused olive oil, divided
Salt to taste
2 eggs (I recommend medium or large as jumbo eggs are too big)
1 red jalapeno pepper (optional)
1 tomato
black pepper

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The Ingredients

***Editor’s Note the Sequel ~ It was pointed out that this recipe would’ve been much easier to prepare had I removed the ribs or gills on the underside of the cap to create more of a bowl. I highly recommend you do so***

After removing the stems and cleaning the portobello mushroom caps, drizzle each with a tsp of the garlic infused olive oil and work it around with your fingers:

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Drizzle with the olive oil

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Work the oil around

Also hit them with a few turns of the salt grinder (not pictured)

Prepare the grill for high heat grilling. In this case my Char-Broil Grill2Go which is my tailgating/camping grill:

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Portable TRU Infrared Grill

I figured that most people would be doing breakfast while camping or tailgating, so this grill was perfect for the process. The internal temperature of the grill is about 450:

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450 degrees

Place the portobello caps ribs side down on the grill, then slather the top of each with another tsp of olive oil and another dusting of salt:

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Mushroom Caps on the Grill

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More slathering of oil

Leave them on the grill for about three minutes, then flip over and put the eggs on the grill on top of the portobello mushrooms:

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Eggs on the Grill

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Don’t sweat if you lose a little egg

Now close the lid:

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Let the Infrared work its Magic

Here’s where it went a little awry for one of these. Use portobellos that have a nice bowl shape to hold in the egg. One of the mushroom caps had a bit of a blow out on the side:

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I had a feeling which is why I took this shot before they went on the grill

I checked on the eggs after a couple minutes and here was the one that lost part of the side:

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FAIL!

That’s okay. I had a third cap in the ingredients photo that I did not use, so I made a third one. Had I gone with medium or even large eggs instead of these jumbos, I would’ve probably been fine.

While the eggs grill, chop tomatoes or the peppers or both to add to the top:

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Gotta have a little heat

Grill the eggs until the whites are solid all the way through but still have a runny yolk:

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Ready to plate

Remove from the heat with a spatula and plate with a little black pepper (and salt if you like):

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Just a little pepper

The toppings are up to you. I went with both some finely diced red jalapeno pepper and some fresh roma tomatoes from my tiny garden, and yes, that egg was perfectly cooked with a runny yolk which is my favorite part:

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Unleash the yolk!

The combination of textures in this recipe is fantastic. The mushroom is meaty, the egg soft, the peppers add a little crunch and the yolk envelops it all in a sultry sauce. And that was just my first bite without the tomatoes which add their own earthiness and a firm, yet spongy texture to each bite. The almost minced red jalapeno pepper adds the perfect amount of heat to this dish. And it’s both paleo friendly and gluten free.

Portobello Eggs on the Grill
Breakfast on the grill – Use Portobello Mushrooms as bowls to grill eggs, topped with finely diced red jalapeno pepper and tomatoes.
Author:
Cuisine: BBQ
Recipe type: Breakfast
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 portobello mushroom caps, stem removed and cleaned
  • 4 tsp garlic infused olive oil, divided
  • Salt to taste
  • 2 eggs
  • 1 red jalapeno pepper (optional), finely diced
  • 1 tomato, chopped
  • black pepper
Instructions
  1. Remove the gills or ribs from the underside of the mushroom cap with the end of a spoon
  2. drizzle the underside mushroom caps with a tsp of oil each and give a sprinkle of salt
  3. Place the portobellos top side up on a 450 degree grill
  4. Coat the tops of the caps with the rest of the olive oil and another dusting of salt
  5. Flip the caps after three minutes and place the eggs on the grill inside the caps
  6. Cook until the egg whites are solid all the way through and the yolk still runny (about 5 minutes)
  7. Remove from the grill, hit with a little black pepper and the pepper and tomato

 

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