Grilled Portabella Breakfast Sandwich (Foodservice portion)

Recipe courtesy of Chef Jeramiah Wheeless, Roots Restaurant, San Francisco


Pairing the savory flavor of a grilled mushroom with an egg takes the traditional breakfast sandwich to a new level of heartiness.

Yields 24 servings

Serving Size: 1 breakfast sandwich (1 portabella cap, 2 eggs, and 1 slice of Swiss cheese sandwiched by 1 English muffin)


2 cups extra-virgin olive oil
1 ½ cups chopped shallot
24 cloves garlic, minced
2 cups balsamic vinegar
½ cup chopped fresh thyme
8 teaspoons chopped fresh rosemary
3 teaspoons chopped fresh parsley
Freshly ground black pepper
24 medium to large portabella mushrooms, stemmed
48 organic eggs
24 English muffins, toasted
24 slices Swiss cheese


In a large container, whisk together the oil, shallot, garlic, vinegar, thyme, rosemary, and parsley. Season with salt and pepper.

Wipe the mushrooms with a damp paper towel. Place them in a hotel pan and pour the marinade over them. Let stand for 1 hour, then drain the mushrooms.

For each serving, to order: Prepare 2 eggs over easy or as desired. Grill 1 mushroom over high heat on both sides until just tender, about 10 minutes. Layer the mushroom on a toasted English muffin and top with the eggs and a slice of Swiss cheese. Garnish with seasonal condiments.

*Note: Picture substituted whole wheat bread slices for English muffins.

Nutritional Facts

Calories: 630; Total Fat: 41g; Saturated Fat: 12g; Cholesterol: 400mg; Sodium: 540mg; Protein: 28g; Carbohydrates: 37g; Dietary Fiber: 3g


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