Grilled Eggs in Portobello Mushrooms

  Grilled Eggs in Portobello Mushrooms - Perfect for Summer Barbecue!

Summer is here, it’s my favourite season and unfortunately always seems like the shortest one.  All the more reason to live it up though, right?

This summer I am celebrating my favourite season #SummerSideUp with Egg Farmers of Canada.  #SummerSideUp is about taking on summertime entertainment and turning it on its head with amazing, creative egg-inspired recipes, and enjoying them with friends and family.  What better way to celebrate the season than to get out of your hot kitchen and out cooking on your BBQ?

Celebrate the season #SummerSideUp with me by including only the best ingredients, including fresh, local and high quality Canada Grade A eggs found at a store near you.  The next step is to get creative and it’s really easy to get creative with Eggs as they are so incredibly versatile and also happen to be the most naturally nutritionally complete food available.  They really are the perfect ingredient to inspire your inner chef and get you experimenting in the kitchen, or better yet on the grill!

I was inspired to recreate this fabulous Eggs.ca recipe for Portobello Mushrooms on my own grill.  Usually I end up changing every recipe I come across to the point where its unrecognizable but this recipe looked so great as is that the only change I made was to swap the black pepper for a little bit of thyme.  Mmmm .. talk about #SummerSideUp!

Looking for more egg-inspired, colourful, delicious recipes?   Celebrity Chef aLynn Crawford has created a collection of recipes that truly embody the meaning of #SummerSideUp. Visit eggs.ca for Chef Crawford’s delicious Black Bean and Egg Tostadas and crowd-pleasing Egg and Lobster Rolls.

 

Grilled Eggs in Portobello Mushrooms - Perfect for Summer Barbecue!

Grilled Eggs in Portobello Mushrooms

Recipe Source:  Eggs.ca

Ingredients:

4 large (about 4 inches/10 cm in diameter) portobello mushrooms
Olive oil
4 Eggs
4 tbsp (60 mL) grated Parmesan cheese
2 Sprigs Fresh Thyme

 

 Directions:

 Preheat the grill to medium heat (about 350°F/180°C). 

Wipe mushroom caps with dry paper towel. Remove stems. With a spoon, scrape out black gills, taking care not to break edges of mushrooms.

Brush mushroom caps with oil. Place mushrooms on the grill, cap side down. Crack an egg into each mushroom. Close the lid. Grill until eggs are cooked as desired and mushroom is tender, 12 to 15 minutes.

Remove from the grill; sprinkle some fresh thyme leaves & 1 tbsp (15 mL) cheese over top of each egg.

 Grilled Eggs in Portobello Mushrooms - Perfect for Summer Barbecue!

Grilled Eggs in Portobello Mushrooms
Ingredients
  • 4 large portobello mushrooms about 4 inches/10 cm in diameter
  • Olive oil
  • 4 Eggs
  • 4 tbsp grated Parmesan cheese 60 mL
  • 2 Sprigs Fresh Thyme
Instructions
  1. Preheat the grill to medium heat (about 350°F/180°C).
  2. Wipe mushroom caps with dry paper towel. Remove stems. With a spoon, scrape out black gills, taking care not to break edges of mushrooms.
  3. Brush mushroom caps with oil. Place mushrooms on the grill, cap side down. Crack an egg into each mushroom. Close the lid. Grill until eggs are cooked as desired and mushroom is tender, 12 to 15 minutes.
  4. Remove from the grill; sprinkle some fresh thyme leaves & 1 tbsp (15 mL) cheese over top of each egg.

Connect with Egg Farmers of Canada for more great egg ideas!

Like  Egg Farmers of Canada on Facebook. follow them on Twitter @eggsoeufs and on Pinterest.  You can also check out eggs.ca for more great Egg Recipes and information on egg farming!

 

These Grilled Eggs in Portobello Mushrooms are Perfect for a Summer Barbecue - grill them up for breakfast, lunch or dinner!

 

Disclosure: I am participating in the Egg Farmers of Canada campaign managed by SJ Consulting . I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.

199 thoughts on “Grilled Eggs in Portobello Mushrooms

  1. My fav used to be a Kitchen Sink Omlette but it scrambled the first year so we re-named it Kitchen Sink Scrambled Eggs and we al love it. we make a big pile of toast and fruit and have a blast with them!!

    M

  2. We have omelets and everyone can put in the ingredients they want. Myself I like green onions, ham, tomatoes and cheese and a little fresh basil.

  3. My favourite is an omelette with spinach, tomato and cheese, but if that doesn’t work out I love a good toasted western, they have everything in them and plus you get your toast since it’s a sandwich!!

  4. For me that would be a big fry-up – 2 fried eggs over easy, hashbrowns, Heinz Baked Beans, crispy bacon, fried mushrooms and a big fried tomato and plenty of fresh white buttered bread to go with it! – 7th heaven 🙂

  5. A Western Omlette loaded with green and red peppers, diced onions, sasuage bits, and shredded cheddar. top wtih a dash of spice for some kick

  6. It’s a recipe called “Kaiserschmarrn”–Austrian. My mom used to make it, and it tastes wonderful. It is a delicacy in Austria made with eggs, flour, milk, and served with fruit.

  7. My favorite mother’s day recipe is fried eggs on toast,with cheese,tomatoes and bacon. A very yummy breakfast

  8. My favorite dish would be stuffed French Toast, with Cream cheese and strawberries. And covered with maple syrup.

  9. I love eggs benedict for special days. There is so much butter in it though, it is not a good everyday recipe.

  10. French Toast made with gluten free cinnamon bread is my favourite Mother’s Day recipe now here is the trick though – use eggs as usual to make the french toast and when you flip it to fry the second side cut a hole in the middle and drop an egg in there as you would for egg in a nest – so good.

  11. My favourite Mother’s day recipe that uses eggs is omelettes..I love omelettes loaded with cheeses and hot peppers

  12. Sausage and cheese quiche – made my first quiches this past Mother’s day and they were devoured

  13. Oh there are so many favourite (specifically brunch-y) Mother’s Day recipes. I’ll go with eggs benedict – poached eggs are soooo delicious and versatile!

  14. my favourite western omelette mmm my mom made the best. She would make it special for her and I if my father was away on business. It’s still my favorite

  15. I have never tried a bbq recipe with eggs, but I like looks of that portobello stuffed with an egg! I have to try this!

  16. the egg always gets put into the ground meat mixture when we bbq. Going to try the other tempting recipes with eggs now.

  17. I haven’t tried any egg-centric BBQ dishes before, but my hamburgers and fish burgers use egg as a binder.

  18. On the BBQ we use eggs as a binder in all of our burgers – beef, turkey etc. We love to make our own breakfast casserole on the bbq while camping using eggs, veggies, bacon, cheese, cut up breakfast sausages and hashbrowns!

  19. We use eggs to bind our burgers, we also add onions and mustard and lots of other spices. Sometimes I even stuff them with cheese.

  20. I’ve never tried any BBQ recipes with eggs (other than putting a beaten egg in ground beef to make hamburger patties). But I’d love to try Grilled Eggs in Portobello Mushrooms.

  21. Asparagus, Tomato and Feta Frittata is my favourite BBQ recipe for eggs. We use a cast iron pan right on the bbq at home or on the grate over an open fire when camping.

  22. Honestly, I don’ think I’ve ever cooked anything involving eggs on the BBQ.But bacon and eggs cooked over an open fire when we’re camping are the best bacon and eggs we have all year.

  23. Have you ever tried eggs on the grill by using a muffin pan? It works and that’s how I like my eggs done on a BBQ.

    Just spray the pan and crack the eggs and put them on the grill. Try adding some chopped peppers and onions or anything to your liking. Tastes wonderful!

  24. I like to scramble eggs and add diced onions and mushrooms and seasonings and then cook them inside a sweet pepper on the BBQ. I like your idea of cooking an egg in a Portobello Mushroom so I will be trying that next.

  25. I love to make omelettes on the bbq when I’m camping. Great way to use up leftovers which are hard to keep! 🙂

  26. Portobello mushroom caps with sunnyside up eggs – topped with a splash of tobasco sauce, freshly ground black peepr, parmesan petals, Yum!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.