Best 7 Grilled Portobello Omelette Recipes

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When it comes to breakfast, brunch, lunch, and dinner, omelettes are a delicious and versatile dish that can be enjoyed at any time of the day. They are an excellent way to pack your meal with protein, vegetables, and other nutrient-rich ingredients. This article will explore a unique and delectable recipe for a grilled portobello omelette. Grilled portobello mushrooms add a savory, umami flavor to the omelette, along with a satisfying meaty texture. Combined with fluffy eggs, fresh herbs, and a variety of flavorful fillings, this grilled portobello omelette is a culinary delight that will surely impress your taste buds and leave you feeling satisfied.

Here are our top 7 tried and tested recipes!

GRILLED PORTOBELLO OMELETTE



Grilled Portobello Omelette image

I just got this on a recipe card from my local Earthfare store, and I can't wait to try it out! What a unique use of both portobello mushrooms and the grill! It looks like there is a lot of "play" room here, as far as using different cheeses (feta?), veggies (sun-dried tomatoes?), and even brushes of vinegar...

Provided by smellyvegetarian

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 portabella mushrooms (large)
1/4 cup reduced-fat cheddar cheese
4 teaspoons green onions, chopped
4 teaspoons red bell peppers, chopped
4 eggs
1/2 cup egg substitute

Steps:

  • Preheat grill to medium.
  • Remove stems from mushrooms and scrape gills with a spoon.
  • Place 1 T cheese and 1 t each of the onion and bell pepper into each mushroom cap. Season with salt and pepper to taste.
  • In a small bowl, beat eggs and egg substitute, adding salt or pepper to taste.
  • Place mushroom caps on the grill and fill each with the egg mixture.
  • Grill, covered, 25 minutes or until the eggs are set. Serve immediately.

GRILLED PORTOBELLOS WITH HAZELNUT GREMOLATA



Grilled Portobellos with Hazelnut Gremolata image

Provided by Bobby Flay

Categories     appetizer

Time 22m

Yield 4 servings

Number Of Ingredients 7

4 medium portobello mushrooms, stems removed
Olive oil
Salt and freshly ground pepper
2 cups hazelnuts, coarsely chopped
2 cloves garlic, finely chopped
1/4 cup finely chopped parsley
2 tablespoons finely chopped lemon zest

Steps:

  • Brush mushrooms on both sides with olive oil and season with salt and pepper to taste. Grill for 5 to 6 minutes on each side until just cooked through. Serve each person a mushroom cap and sprinkle with the gremolata.
  • Gremolata: Combine all ingredients in a medium bowl and season with salt and pepper to taste.

GRILLED PORTOBELLO MUSHROOMS



Grilled Portobello Mushrooms image

Provided by Food Network

Categories     main-dish

Time 3h35m

Yield 10 servings

Number Of Ingredients 4

5 whole portobello mushrooms
Olive oil
Salt and cracked black pepper
Minced garlic

Steps:

  • Several hours before cooking, place portobello mushrooms in a large sealable plastic bag. Pour in some olive oil, enough to coat all mushrooms, plus some excess. Sprinkle a little salt and some cracked pepper into the bag. Add about a tablespoon of minced garlic. Seal bag and shake. Refrigerate for a few hours.
  • Preheat grill to high, remove the mushrooms from the bags and place on grill for 5 to 7 minutes per side or longer; you really can't overcook them. Flip them every few minutes or so.

GRILLED PORTOBELLO MUSHROOMS



Grilled Portobello Mushrooms image

Portobello mushrooms are the steaks of the mushroom family. Here there marinated and grilled, yummy!

Provided by BFOLLICK

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 1h20m

Yield 3

Number Of Ingredients 5

3 mushrooms portobello mushrooms
¼ cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar

Steps:

  • Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
  • In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
  • Grill over hot grill for 10 minutes. Serve immediately.

Nutrition Facts : Calories 217.1 calories, Carbohydrate 11 g, Fat 19 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 12.9 mg, Sugar 5.4 g

GRILLED PORTOBELLO SANDWICHES



Grilled Portobello Sandwiches image

This sandwich is so good, I've actually made one just for myself, and I don't usually do that. The flavor is absolutely wonderful!-Diane Werner, Oconomowoc, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

2 tablespoons sesame oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
4 to 5 portobello mushrooms (about 1 pound), stems removed
1 large sweet onion, cut into 1/4-inch slices
4 flour tortillas (10 inches)
2-1/2 cups (10 ounces each) shredded Monterey Jack cheese
Salsa and sour cream

Steps:

  • In a shallow bowl, combine the oil, vinegar, salt and pepper. Add the mushrooms and onion; turn to coat., Coat a grill rack with cooking spray before starting the grill. Grill onion over medium heat for 8-10 minutes or until crisp-tender, turning often. Remove and set aside. Grill mushrooms for 3-4 minutes, turning every minute or until lightly browned. Remove and cut into 1/4-in. slices., Layer mushroom and onion on half of each tortilla; sprinkle with cheese. Fold tortilla over filling. Grill for 1-2 minutes on each side or until browned and cheese is melted. Serve with salsa and sour cream.

Nutrition Facts :

GRILLED PORTOBELLOS SAUTEED IN WINE



Grilled Portobellos Sauteed in Wine image

This recipe is a great addition to beef roast or a grilled steak. It is easy, quick, and can be prepared in the time it takes the steak to be grilled, if need be. We were absolutely amazed when this recipe became a favorite of our 2 year old grand daughter!

Provided by Anonymous

Categories     Side Dish     Vegetables

Yield 4

Number Of Ingredients 5

4 portobello mushroom caps
1 tablespoon olive oil
1 tablespoon butter
1 shallot, thinly sliced
1 cup white wine

Steps:

  • Preheat grill for high heat.
  • Place mushrooms onto the grill, smooth side up. Grill until they start to soften, about 10 minutes. Turn over, and grill on the other side for about 5 minutes.
  • Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add the shallot, and fry for a few minutes, stirring frequently.
  • Remove mushrooms to a cutting board, and slice. Place into the skillet, and increase the heat to high. Cook for about a minute, then pour in the wine. Continue to cook and stir until the wine is nearly evaporated. Remove from heat, and serve.

Nutrition Facts : Calories 144.6 calories, Carbohydrate 9.4 g, Cholesterol 7.6 mg, Fat 6.5 g, Fiber 1.8 g, Protein 3.2 g, SaturatedFat 2.3 g, Sodium 31.9 mg, Sugar 3 g

GRILLED PORTOBELLO PARMESAN



Grilled Portobello Parmesan image

Provided by Bon Appétit Test Kitchen

Categories     Cheese     Dairy     Mushroom     Vegetable     Fourth of July     Picnic     Vegetarian     Quick & Easy     Low Cal     Father's Day     Backyard BBQ     Dinner     Lunch     Parmesan     Tailgating     Grill/Barbecue     Party     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6 servings

Number Of Ingredients 9

6 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 large garlic clove, pressed
6 large portobello mushrooms, stemmed, gills scraped out
1 cup whole-milk ricotta cheese
1/2 cup plus 6 tablespoons finely grated Parmesan cheese
3 tablespoons chopped fresh basil, divided
6 1/3-inch-thick heirloom tomato slices (from 2 very large tomatoes)
7 to 8 ounces Fontina cheese, thinly sliced

Steps:

  • Prepare barbecue (medium-high heat). Whisk extra-virgin olive oil, balsamic vinegar, and pressed garlic clove in small bowl. Season dressing to taste with salt and pepper. Arrange portobello mushrooms on rimmed baking sheet, gill side up. Sprinkle with salt and pepper. Spoon generous tablespoon dressing into each mushroom; swirl to coat. Stir ricotta cheese, 1/2 cup Parmesan cheese, and 2 tablespoons chopped fresh basil in small bowl to blend. Season to taste with salt and pepper. Arrange tomato slices on plate; sprinkle with salt and pepper.
  • Place mushrooms on grill, gill side down. Grill until edges begin to soften, 3 to 5 minutes, depending on thickness of mushrooms. Transfer mushrooms to same baking sheet, gill side up. Nestle 1 tomato slice into each mushroom. Divide ricotta cheese mixture atop sliced tomatoes, spreading to cover, about 3 tablespoons per mushroom. Top with Fontina cheese slices, dividing equally. Sprinkle 1 tablespoon Parmesan cheese over each. Carefully return mushrooms to grill. Cover barbecue and cook until mushrooms are soft and cheese is melted, about 5 minutes. Sprinkle remaining chopped fresh basil over. Place mushrooms on plates. Drizzle remaining dressing around mushrooms and serve.

Tips:

  • Choose the right Portobello mushrooms: Look for large, firm, and evenly colored mushrooms. Avoid any with blemishes or bruises.
  • Clean the Portobello mushrooms properly: Use a damp paper towel to wipe away any dirt or debris from the mushrooms. Be careful not to wash them under running water, as this can make them soggy.
  • Marinate the Portobello mushrooms: Marinating the mushrooms in a mixture of olive oil, balsamic vinegar, garlic, and herbs enhances their flavor and makes them more tender.
  • Grill the Portobello mushrooms over high heat: This will help to create a nice sear on the outside of the mushrooms while keeping the inside tender.
  • Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your omelette will taste. Use fresh eggs, vegetables, and cheese.
  • Don't overcook the eggs: Overcooked eggs will be tough and rubbery. Cook them until they are just set, but still slightly runny in the center.
  • Serve the omelette immediately: Omelettes are best served hot out of the pan. Garnish with fresh herbs or vegetables, such as chives, parsley, or tomatoes.

Conclusion:

A grilled Portobello omelette is a delicious and satisfying meal that is perfect for breakfast, lunch, or dinner. It is packed with flavor and nutrients, and it is a great way to use up leftover Portobello mushrooms. With a little planning and preparation, you can easily make a restaurant-quality omelette at home. So next time you are looking for a quick and easy meal, give this grilled Portobello omelette a try. You won't be disappointed!

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