Egg Portobello Boats
Whether you’re looking for a twist on Sunday Brunch or a crowd-pleasing appetizer, Egg Portobello Boats are sure to satisfy. With a flavorful marinade, perfectly cooked eggs, and a fresh salad, this dish is a great way to add a meatless option into your recipe collection!
Make This Recipe
4 portabella mushrooms, cleaned, stemmed & gills removed
Juice & Zest from 1 lemon
3 garlic cloves, minced
½ teaspoon kosher salt
¼ teaspoon pepper
1 shallot, minced
1 head hearts of romaine
1 cup grape tomatoes, quartered
1 tablespoon extra-virgin olive oil
1 tablespoon rice wine vinegar
1 teaspoon honey mustard
Salt and Pepper
Store-bought French-fried onion
- In a large zipper top bag, combine lemon juice, zest, garlic, salt and pepper with the mushrooms. Refrigerate for 45 min – 1 hour.
- Heat a grill to medium/high heat. Brush grates with vegetable oil. Place marinated mushrooms on grates, gill/stem-side down. Grill for 6-7 minutes. Flip and crack 1 EB egg on top of gill/stem-side. Close lid and grill until EB egg white is solid, but yolk is still runny. About 6-7 minutes.
- Whisk olive oil, rice wine vinegar, honey mustard and salt and pepper. Spoon over romaine and tomatoes.
- Place portabella on top of salad and top with shaved asiago cheese and crispy onions.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More