Breakfast

Grilled Portobello with Spinach and Fried Eggs

Name: Grilled Portobello with Spinach and Fried Eggs
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large (160 g) Portobello mushrooms; 100 g Spinach; 2 large (110 g) Egg; 1 clove, about 3 g Garlic; 5 g Olive oil; 1 tbsp, about 15 g Balsamic vinegar; To taste Salt; To taste Black pepper

Two portobello mushrooms grilled with garlic and balsamic, wilted spinach and two fried eggs. Vegetarian, 20 g of protein for 267 kcal and no bread.

Calories: 267kcal
Protein: 20g
Fat: 17g
Carbs: 6g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

Eggs
Sulphites

Nearly every bottle of balsamic lists sulphites.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Grilled Portobello with Spinach and Fried Eggs, plated and ready to serve. — The finished recipe. Grilled Portobello with Spinach and Fried Eggs

Ingredients 1 to 6 for grilled portobello with spinach and fried eggs arranged separately on a dark worktop. — Ingredients 1 to 6. 2 large (160 g) Portobello mushrooms. 100 g Spinach. 2 large (110 g) Egg. 1 clove, about 3 g Garlic. 5 g Olive oil. 1 tbsp, about 15 g Balsamic vinegar

Ingredients 7 to 8 for grilled portobello with spinach and fried eggs arranged separately on a dark worktop. — Ingredients 7 to 8. To taste Salt. To taste Black pepper

Grilled Portobello with Spinach and Fried Eggs, preparation step 1: Brush the mushrooms with half the oil and the crushed garlic, season, and grill them gill side up for eight to ten minutes until they slump and pool juice. — Step 1. Brush the mushrooms with half the oil and the crushed garlic, season, and grill them gill side up for eight to ten minutes until they slump and pool juice.

Grilled Portobello with Spinach and Fried Eggs, preparation step 2: Wilt the spinach in a dry pan with a pinch of salt and squeeze it out. — Step 2. Wilt the spinach in a dry pan with a pinch of salt and squeeze it out.

Grilled Portobello with Spinach and Fried Eggs, preparation step 3: Fry the eggs in the remaining oil until the whites are set. — Step 3. Fry the eggs in the remaining oil until the whites are set.

The finished grilled portobello with spinach and fried eggs. — Step 4. Plate the mushrooms, spoon the spinach in, top with the eggs and add the balsamic over the mushrooms.

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Ingredients

Portobello mushrooms2 large (160 g)
Spinach100 g
Egg2 large (110 g)
Garlic1 clove, about 3 g
Olive oil5 g
Balsamic vinegar1 tbsp, about 15 g
SaltTo taste
Black pepperTo taste

Method

Brush the mushrooms with half the oil and the crushed garlic, season, and grill them gill side up for eight to ten minutes until they slump and pool juice.
Wilt the spinach in a dry pan with a pinch of salt and squeeze it out.
Fry the eggs in the remaining oil until the whites are set.
Plate the mushrooms, spoon the spinach in, top with the eggs and add the balsamic over the mushrooms.

Worth knowing

Portobellos pool juice as they grill. Tip it over the spinach rather than down the sink.
Almost all of the 20 g of protein is the two eggs. It is a light plate, and a slice of toast alongside is the obvious way to make it a bigger one.

Other breakfast recipes that share ingredients with this one, or every breakfast under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.