Cheesy Portobello and Egg Burgers Cheesy Portobello and Egg Burgers

Food styling by David Grenier | Prop styling by Carolyn Souch Image by: Jeff Coulson

Hearty mushrooms make these breakfast sandwiches a scrumptious meatless alternative to the classic sausage-and-egg combo. You can always swap the English muffins out for whole wheat ones, or even skinny pitas, if that's what you have on hand.

  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 2 servings



Brush tops of mushrooms with half of the oil. Place, stem sides down, on baking sheet. Bake in 450°F (230°C) oven until tender, about 7 minutes.

Meanwhile, in nonstick skillet, heat remaining oil over medium heat; crack eggs into skillet. Cook, breaking yolks, until whites are set yet yolks are still soft, about 3 minutes, or until desired doneness. Sprinkle with salt and pepper.

Spread cheese over cut sides of muffins; divide mushrooms and eggs between 2 halves. Sandwich with remaining halves.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 405 mg
  • Sugars 4 g
  • Protein 14 g
  • Calories 332.0
  • Total fat 17 g
  • Cholesterol 195 mg
  • Saturated fat 7 g
  • Total carbohydrate 32 g


  • Iron 26.0
  • Folate 46.0
  • Calcium 13.0
  • Vitamin A 14.0
  • Vitamin C 2.0
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Breakfast & Smoothies

Cheesy Portobello and Egg Burgers