Grilled Portobello Egg Cup

AuthorChristie
RatingDifficultyBeginner

Breakfast on the grill is easy when you use portobello mushroom caps as your fry pan.

Grilled Portobello Egg Cup

Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins

 1 portobello mushroom cap
 Olive oil
 1 egg
 butter
 salt
 pepper

1

Select mushrooms that are fairly level with a wide lip around the edge. Remove the stem.

2

Heat the grill to medium. Drizzle olive oil on both sides of the mushroom cap and sprinkle with salt and pepper.

3

Place the mushroom on the grill with the cap side down. Add some butter into the center. Carefully, crack the egg into the well. The mushroom needs to be pretty level or the egg will slide out. Season with salt and pepper.

4

Close the grill and cook for 10 minutes, or until the yolk is cooked to your preferred doneness.

If you prepare this on a campfire, cradle the mushroom in foil and place it on hot coals, or use a camfire grate.

Ingredients

 1 portobello mushroom cap
 Olive oil
 1 egg
 butter
 salt
 pepper

Directions

1

Select mushrooms that are fairly level with a wide lip around the edge. Remove the stem.

2

Heat the grill to medium. Drizzle olive oil on both sides of the mushroom cap and sprinkle with salt and pepper.

3

Place the mushroom on the grill with the cap side down. Add some butter into the center. Carefully, crack the egg into the well. The mushroom needs to be pretty level or the egg will slide out. Season with salt and pepper.

4

Close the grill and cook for 10 minutes, or until the yolk is cooked to your preferred doneness.

Grilled Portobello Egg Cup
2015-09-20T14:44:04+00:00

About the Author:

I love to cook outdoors. Give me a smoker, a grill or even a campfire, and I’ll serve you up a meal you won’t forget.

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