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Mushroom Cap Breakfast Sandwich

Posted by Sarah Bolla on

Looking to spice up your breakfast options? Replace your regular breakfast sandwich with a delicious, gluten-free alternative: The Mushroom Cap Breakfast Sandwich.
This fun-to-make recipe will not only be your new breakfast obsession, but your bod will thank you for brightening up your diet with all the colors this recipe brings to the {kitchen} table.
Serves 1
  • 1 tbsp coconut oil
  • 2 large Portobello mushrooms, stems and gills discarded
  • 1 large egg
  • Sea salt and black pepper
  • 1 tbsp mayonnaise or sandwich spread, *such as Chosen Foods avocado oil, Bitchin’ Sauce or hummus
  • ¼ avocado, sliced
  • ¼ cup sprouts, rinsed and patted dry
  • 2 slices of fresh bell pepper
  • 1 slice cheddar cheese
  • 1/4 cup arugula leaves
In a large skillet, heat 2 tsp of the oil over medium high heat and add the Portobellos to the pan. Season with salt and cook until lightly browned, about 3 minutes per side. Remove the mushrooms from the pan and lay them on a paper towel lined plate. Return to the pan, and heat the remaining teaspoon of oil. Crack an egg into the pan, season with salt and black pepper and cook, covered, to your desired doneness, about 2 to 4 minutes for a sunny side up egg.
Meanwhile, set the mushroom caps upside-down on a cutting board and spread each with mayo or a sandwich spread of your choice. Layer the bottom cap with slices of avocado, sprouts, and fresh or roasted bell pepper. Top the fried egg with a slice of cheese, remove from pan, and place it over the sandwich. Add a ¼ cup or handful of arugula to the second mushroom cap, and cover to make the sandwich. Slice in half, secure with tooth picks if needed and enjoy immediately!
And, just like that, you have a delectable brekky that is sure to WOW your tastebuds, any day of the week. Enjoy!