Grilled Portabella Breakfast Sandwich

Grilled Portabella Breakfast Sandwich

This recipe has been provided to AEB as is by the Mushroom Council

Recipe courtesy of Chef Jeramiah Wheeless, Roots Restaurant, San Francisco and the Mushroom Council.

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


Servings: 24

Jeramiah Wheeless
San Francisco, CA

Ingredients and Directions


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

  2. 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.

  3. 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.


  • 2 cups extra-virgin olive oil
  • 1 1/2 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
  • Salt
  • Freshly ground black pepper
  • 24 medium to large portabella mushrooms, stemmed
  • 48 organic eggs
  • 24 English muffins, toasted
  • 24 Swiss cheese slices

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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