Photo of Grilled Portobello Egg Cups by WW

Grilled Portobello Egg Cups

1
Point(s)
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
This recipe delivers a tasty way to get a hefty vegetable serving and a good amount of protein in your breakfast. Meaty portobello mushroom caps are stuffed with egg and sprinkled with Parmesan for richness, then grilled until the egg cooks to perfection. Be sure to carefully scrape out the dark brown gills from the underside of the mushroom caps; you don’t want to scrape so hard that you break the “wall” of the mushroom cap. If a mushroom cap doesn’t seem to be hollow enough to hold an egg, carefully scrape out some of the mushroom flesh using a melon baller.

Ingredients

Cooking spray

4 spray(s)

Portobello mushroom(s)

4 large

Garlic powder

¼ tsp

Kosher salt

tsp, divided

Black pepper

tsp, divided

Egg(s)

4 item(s), large

Grated Parmesan cheese

2 Tbsp

Fresh tomato(es)

¼ cup(s), finely chopped

Chives

2 tsp, chopped

Instructions

  1. Coat a grill rack with cooking spray. Close the grill lid, and heat the grill to medium-high (about 450°F).
  2. Meanwhile, carefully remove the stem from each mushroom cap; using a spoon, carefully scrape out the dark brown gills. Coat the mushroom caps on both sides with cooking spray. Arrange the mushrooms, hollowed side up, on a work surface; sprinkle evenly with garlic powder and ¼ tsp each salt and black pepper. Arrange the mushrooms, hollowed side down, on the grill rack. Close the lid and grill for 3 minutes.
  3. Turn the mushrooms over, hollowed side up. Crack 1 egg into each mushroom cap; sprinkle evenly with cheese and the remaining ⅛ tsp each salt and black pepper. Close the grill lid and cook until the egg whites are set and the yolks are cooked to your liking, 8 to 10 minutes. Remove the mushrooms from the grill; top each with 1 tbsp tomatoes and ½ tsp chives.
  4. Serving size: 1 stuffed mushroom cap