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Portobello Egg Sandwich

by Livestrong_Recipes  |  Dec 11, 2020

Portobello Egg Sandwich
Photo Credit: Jackie Newgent, RDN/
  1. PREP
  2. 07 m
  • COOK
  • 10 m
  • 17 m

Skip the excessively processed Egg McMuffin and indulge in this healthy delight that’s inspired by it. Recipe courtesy of Jackie Newgent, RDN.



  • 1 tbsp extra-virgin olive oil
  • 2 med Portabella Mushrooms Caps
  • 1 dash sea salt
  • 1/4 tsp ground black pepper
  • 1 oz Cheese, Italian Mozzarella/Smoked Provolone & Parmesan Finely Shredded
  • 1 oz Uncured Organic Ham
  • 1 Pasture-Raised Grade A Organic Eggs


1 Heat 2 teaspoons of the oil in a large (PFOA-free) nonstick skillet over medium. Add the mushroom caps, rounded side up, and cook for 5 minutes.
2 Flip over the mushroom caps, sprinkle with the salt and pepper, and top both caps with the cheese and one cap with the ham. Cook the topped mushrooms until well done, about 5 minutes more.
3 Meanwhile, heat the remaining 1 teaspoon oil in a small (PFOA-free) nonstick or cast iron skillet over medium. Add the egg and fry until desired doneness, about 4 minutes.
4 Transfer the ham topped mushroom cap to a plate, top with the egg, and place the remaining mushroom cap on top, cheese side down.