Breakfast
Grilled Portobello with Spinach and Fried Eggs
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.
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.
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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.