Grilled Egg Stuffed Portobello Mushrooms
Let’s talk about summertime for just a minute and all the food related celebrations that happen during that time. Typically here in the U.S. we’re talking about Fourth of July cookouts with lots of meat, backyard bbq’s with more meat, and family reunions and gatherings of friends with more, you guessed it, meat! What’s a health conscious eater to do? Well, if you are a vegetarian or just prefer to eat less meat, have I got a recipe for you! This grilled mushroom and egg (yes egg!) cook will be a go-to for you when you’re hanging in the yard with your buds but don’t want to keep eating more hamburgers and hot dogs.
The “base” of this dish is a big, hearty portobello mushroom. When choosing your mushrooms to grill, make sure you choose ones that have a tall edges and have a nice “bowl” shape to them for holding the egg in. Mushrooms are actually fascinating because even though they are considered vegetables by most people, they truly fall into the fungi kingdom. Mushrooms still contain a great deal of nutrition though, with fiber, potassium, and vitamin C for heart health. Mushrooms also contain selenium, which is a mineral not found in most other fruits and vegetables, that has been shown to prevent inflammation and decrease tumor growth. Here are some fun mushroom facts for you before we get off the topic: mushrooms are 85%-95% water, they have their own immune system (what the what?!), and they are more closely related in DNA to humans than plants! Now that I’ve fully creeped you out about mushrooms, let’s move on to the rest of this recipe!
I’m going to guess that you’ve never seen a recipe that calls for grilling an egg, am I right?!? Well, now you have, because today we are using my favorite Vital Farm eggs and grilling them up outdoors on the grill! I’ve said it before and I’ll say it again, Vital Farms eggs are the top for quality and nutrition. Since their hens are pasture raised, they are allowed to roam and eat like hens in nature would. Pasture raised eggs are a win-win situation because the hens live a better quality of life and we get more nutrition and better tasting eggs!
In addition to the mushrooms and eggs, I’ve used lots of flavorful ingredients like feta cheese, tomato, garlic, and lime juice to really pack a punch in the taste department. You know I like my recipes full of flavor! You will fall in love with the tasty Italian inspired salsa I’ve made to top our mushrooms and it’s so versatile, you could use it to flavor and top many other dishes as well. Get creative with your food!
This recipe is actually fairly quick and super delicious so I know it will soon become one of your favorite grilling options for summertime cookouts! Not only that, cancer hates it and it’s getting more vegetables into your body which is one of our big goals here at Go2Kitchens! Vegetables and eating healthy doesn’t have to be hard or taste bad! In fact, there are so many more great options and flavors in the vegetable world than there ever could be when eating meat and dairy. I urge you to give this a try as an alternative to grilling meat this summer!
If you love to grill unique foods, you have to give these Grilled Egg Stuffed Portobello Mushrooms a try! Pair it with feta salsa and enjoy.
- 4 large portobello mushrooms, better if they a bowl shaped
- olive oil
- 4 pasture raised eggs
- salt and pepper
- 12 cherry tomatoes, quartered
- 4 tbsp feta cheese
- 4 fresh basil leafs, chopped
- 1/2 lime, juice
- 2 cloves of fresh garlic, chopped
Preheat grill to about 400°.
Clean mushrooms with soft cloth or brush. Remove stems and scrape out black gills with a spoon. Careful not to break the edges.
Brush mushrooms inside and out with olive oil. Pepper and salt liberally.
Crack an egg into each mushroom. Place on grill safe pan. Place on grill and close lid.
Cook for 15 -20 minutes until eggs are set.
While grilling mushrooms, mix tomatoes, feta, basil, lime juice and garlic in a bowl. Mix well.
Remove mushrooms from the grill and add tomato mixture on the side or on top.