Portabella Mushroom Toast & Egg

portabella and egg
  • Cook Time

  • 1 Star2 Stars3 Stars4 Stars5 Stars

    Average Rating

  • Ingredients
    1 large EGG
    1 large portabella mushroom
    1 tsp. butter
    1 tsp. olive oil
    1/4 small onion, thinly sliced
    1 tsp. minced fresh garlic
    1 Tbsp. soft goat cheese
    cooking spray

    Yields: 1 serving

  • Nutritional Information

    Per serving: 1 recipe

    Calories: 241

    Total fat: 17 g
    Saturated fat: 7 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 7 g

    Cholesterol: 204 mg
    Sodium: 174 mg
    Carbohydrates: 8 g
    Fiber: 2 g
    Sugar: 4 g
    Protein: 12 g
    Vitamin A: 151 mcg
    Vitamin D: 1 mcg
    Folate: 43 mcg
    Choline: 149 mg
    Calcium: 106 mg
    Iron: 2 mg
    Potassium: 486 mg

    This recipe is an excellent source of protein and choline, and a good source of vitamin A and folate.


  1. Gently CLEAN portabella mushroom. REMOVE stem and gills. BRUSH with olive oil. COOK in a small covered skillet on low heat 5 minutes per side or until tender.

  2. Meanwhile, MELT butter in another small skillet on medium heat. SAUTE onion and garlic 6 to 8 minutes or until onion is very soft.

  3. SPREAD inside of mushroom with goat cheese. FILL with onion mixture.

  4. SPRAY a small skillet with cooking spray. FRY egg according to personal preference for doneness.

  5. TOP mushroom with egg. SPRINKLE with Parmesan cheese.

Insider Info

  • Mushroom may also be cooked in the oven. preheat oven to 425°F. Place cleaned mushroom cap brushed with oil on baking sheet. bake 10 to 15 minutes or until tender.
  • To fry an egg, spray small skillet with cooking spray OR add 1 teaspoon to 2 tablespoons butter or vegetable oil. Heat skillet on medium-high heat. Slip egg into pan and immediately reduce heat to low. Cook slowly until white is completely set and yolk begins to thicken. Baste egg with butter OR turn over to cook both sides.
  • To poach an egg, bring 2 to 3-inches of water to boiling in deep skillet or omelet pan. Break cold egg into a custard cup. Slip egg into water. Cook until whites are completely set and yolk begins to thicken but is not hard, about 3 to 5 minutes. Remove carefully with a slotted spoon.