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Portobello Mushroom Omelette

    portobello mushroom omelette served on a plate

    If you’re a big fan of mushrooms, then you’ll love this simple portobello mushroom omelette. Portobello mushrooms have a rich, savory flavor that adds depth and complexity to any dish.

    Not to mention they’re a great source of protein, fiber, and vitamins. They’re also low in calories and carbohydrates, making them an excellent choice for anyone who wants a filling breakfast without feeling weighed down.

    This portobello mushroom omelette is a rich and delicious way to elevate your breakfast while keeping it nutritious. Pair it with spinach and garnish with parsley and it’ll be the meal that will get you out of bed ready to take on the day.

    portobello mushroom omelette

    Mushrooms retain a lot of moisture, so it’s very important that the portobello mushrooms are cooked separately before being added to the eggs. If you skip this step, you risk having them undercooked and a chewy omelette as a result. Trust me, that’s not what you want!

    When flipping your omelettes, using a rubber spatula is a must! The flexibility it offers makes it easy to manipulate and reduces the casualties of crumbled omelettes. This is especially useful when it comes to the delicate process of folding the omelette. You have a better chance of keeping the omelette intact when you use a rubber spatula.

    What You Need To Make a Portobello Mushroom Omelette

    When choosing your mushrooms, I recommend picking medium to large portobello mushrooms. Look for mushrooms that are firm, plump, and have a clean end. Clean them properly and remove the stems before slicing them.

    I use Swiss cheese in this recipe, but feel free to swap the cheese out with another one you prefer more. 

    ingredients to make portobello mushroom omelette

    Ingredients:

    • Olive oil
    • Eggs
    • Portobello mushroom
    • Swiss cheese
    • Parsley
    • Salt and pepper

    How To Make a Portobello Mushroom Omelette

    Saute the portobello mushrooms: Heat one tbsp of olive oil over medium-high heat in a small skillet. Add the sliced portobello mushrooms and cook for 5 minutes or until golden brown. Once cooked, set the mushrooms aside on a plate.

    portobello mushroom cooking in a skillet

    Whisk the eggs:  Crack 2-3 eggs in a small bowl. Add salt and pepper to taste as well as parsley. Beat the eggs until well blended and air bubbles form.

    Cook the eggs: Using the same skillet as before, spread the remaining tbsp of olive oil all over the bottom of the skillet and heat over medium heat. Pour in the egg mixture and let it cook for a minute or until the bottom starts to set.

    eggs cooked in a skillet

    Add the filling: Start by adding the sliced swiss cheese to one-half of the omelette. Next, add the sauteed portobello mushroom.

    Let it cook until the edges start to firm and a skin starts to form, at which point you can gently fold the other half of the omelette over the filling using a rubber spatula. Cook for another 1-2 minutes.

    portobello mushroom filling added to omelette

    Garnish and serve: Slide the omelette onto a serving plate. Sprinkle some parsley overtop and enjoy!

    portobello mushroom omelette served on a plate

    Recipe FAQs

    Can you overcook portobello mushrooms?

    No! It’s very difficult to overcook these mushrooms in general because of the heat-stable polymer it contains. They may get a little more firm after a certain amount of time overheating, but the center will remain tender. Though I doubt you’d want to spend more time cooking.

    What protein could I add to my omelette?

    If you’re looking to up the protein even more, try adding bacon bits, diced ham, or crumbled sausage to the omelette, or have it on the side! If you’d like to keep it vegetarian, tofu is a great option.

    Do you flip an omelette before folding it?

    You can if you want to, but I personally don’t think it’s necessary. If anything, you’re just complicating things. If your omelette is looking runny on top, you can give the skillet a gentle tilt to allow any uncooked egg to fill the empty spaces. This will allow it to cook faster.

    portobello mushroom omelette served on a plate

    Portobello Mushroom Omelette

    Matthew Chin
    Indulge in the rich, earthy flavor of sautéed portobello mushrooms and gooey Swiss cheese all wrapped up in this light and nutritious portobello mushroom omelette. The combination of savory mushrooms and melted cheese with the eggs creates a heavenly flavor and texture that's sure to wake up your taste buds.
    No ratings yet
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Breakfast
    Servings 1
    Calories 590 kcal

    Ingredients
      

    • 2 tbsp olive oil
    • 3 large eggs
    • 1 medium-sized portobello mushroom sliced
    • ½ cup Swiss cheese grated
    • ¾ tbsp chopped parsley plus more for garnish
    • Salt and pepper to taste

    Instructions
     

    • In a small skillet, heat 1 tbsp of olive oil over medium-high heat.
    • Add the sliced portobello mushroom and saute until golden brown. Set aside on a plate.
    • In a small bowl, add the eggs, parsley, salt, and pepper. Beat until well combined.
    • In the same skillet, spread the remaining olive oil to coat the bottom and sides evenly, and heat over medium heat.
    • Pour the egg mixture into the skillet and let sit for a minute.
    • On one half of the egg, add the grated Swiss cheese followed by the sauteed portobello mushroom.
    • Cook until the bottom starts to set and a skin forms.
    • Using a rubber spatula, lift the edges of the omelette, folding the untopped side over the other.
    • Let cook for a minute longer before sliding the omelette onto a plate.
    • Garnish with parsley and serve immediately.

    Notes

    Mushrooms retain a lot of moisture, so it’s very important that the portobello mushrooms be cooked separately before being added to the eggs. If you skip this step, you risk having them undercooked and a chewy omelette as a result.
    When flipping your omelettes, using a rubber spatula is a must! The flexibility it offers makes it easy to manipulate and reduces the casualties of crumbled omelettes.
    When choosing your mushrooms, I recommend picking medium to large portobello mushrooms. Look for mushrooms that are firm, plump, and have a clean end. Clean them properly and remove the stems before slicing them.
    It’s very difficult to overcook these mushrooms in general because of the heat-stable polymer it contains. They may get a little more firm after a certain amount of time overheating, but the center will remain tender.
    Feel free to swap out the Swiss cheese with your preferred variety.

    Nutrition

    Calories: 590kcalCarbohydrates: 4gProtein: 27.2gFat: 53gSaturated Fat: 16.7gCholesterol: 422mgFiber: 0.1gSugar: 1.5g
    Keyword eggs, mushrooms, omelette, vegetarian
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    Matthew is a recipe developer and food photographer based in Canada. He enjoys all things food, drink and makes his best decisions with a mimosa in hand.

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