Portobello Eggs on the Grill

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 keto friendly.

***Editor’s Note ~ This is one of two grilled egg recipes. The other is Avocado Eggs. Also, we have added a few breakfast recipes like this Sausage and Egg Breakfast Skillet or these Breakfast Tacos that were cooked inside***

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

***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:

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

Prepare the grill for high heat grilling. In this case my traveling gas 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:

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:

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:

Now close the lid:

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:

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

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:

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

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

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:

Portobello Eggs on the Grill Recap

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 jalapenó pepper adds the perfect amount of heat to this dish. And it’s both paleo friendly and gluten free.

If you have any questions or comments, feel free to leave them below or send me an email. 

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Print Recipe

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.

Prep Time4 mins

Cook Time8 mins

Total Time12 mins

Course: Breakfast, Entree, Main Course

Cuisine: Breakfast, Eggs, Mushrooms

Keyword: Breakfast, Breakfast on the Grill, Egg Yolk, Eggs, Garlic Grilled Mushrooms, Gas Grill, Grilled Breakfast, Grilled Mushrooms, Portobello, Portobello Mushrooms, Yolk

Servings: 2 People

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

• Remove the gills or ribs from the underside of the mushroom cap with the end of a spoon
• drizzle the underside mushroom caps with a tsp of oil each and give a sprinkle of salt
• Place the portobellos top side up on a 450 degree grill
• Coat the tops of the caps with the rest of the olive oil and another dusting of salt
• Flip the caps after three minutes and place the eggs on the grill inside the caps
• Cook until the egg whites are solid all the way through and the yolk still runny (about 5 minutes)
• Remove from the grill, hit with a little black pepper and the pepper and tomato

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Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

Scott Thomas

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