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Portobello Mushroom Omelette

    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.

    portobello mushroom omelette

    Looking for more egg recipes? Here are other recipes you might enjoy: Cheesy BBQ Pulled Pork Omelette, Chili Cheese Omelette, Spinach & Feta Cheese Omelette, and Mushroom Eggs Benedict.

    Why You’ll Love This Recipe

    Nutritious and satiating: With protein-rich eggs and fiber-loaded mushrooms, this omelette will not only delight your taste buds but will also keep you satisfied till your next meal. Perfect for a busy morning!

    Versatile: This portobello mushroom omelette is a great way to get creative with your breakfast. Feel free to add different cheese or try new recipes by incorporating various fillings such as bacon bits or spinach.

    Quick and easy: With a prep time of just a few minutes, this recipe is a quick breakfast option that doesn’t skimp on flavor.

    Recipe Ingredients

    You’ll need the following ingredients to make this omelette with portobello mushrooms:

    ingredients to make portobello mushroom omelette

    Ingredient Notes

    Large Eggs: We recommend using large eggs for this recipe. The egg whites should be beaten until well-blended and air bubbles form.

    Portobello Mushroom: Ensure that your portobello mushrooms are cooked separately before adding them to the beaten eggs. This ensures they won’t be undercooked.

    Cheese: Swiss cheese is used in this recipe, but feel free to swap it out with a cheese that melts to your preference. Parmesan cheese, for instance, could add a nice tangy flavor.

    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 Tips 

    • Use a nonstick omelette pan to ensure your omelette doesn’t stick. The hot pan surface will cook your omelette evenly and make flipping it easier.
    • When adding the mushroom filling, ensure the uncooked portion of the beaten eggs covers the fillings. This way, you achieve a well-cooked omelette.
    • After sauteing the mushrooms, use paper towels to soak up any excess oil before adding them to the omelette. This will prevent the omelette from becoming too oily.

    Storage & Reheating 

    Store any leftover omelette in an airtight container in the refrigerator for up to 2 days. Reheat on a warm serving plate in the microwave for 1-2 minutes, or until heated through.

    Additions & Substitutions 

    If you want to try out new flavors, feel free to add green onions, red pepper flakes, or garlic powder for a spicy kick. Substitute sea salt for regular salt or add black pepper for a subtle heat. Instead of portobello, other mushroom varieties like shiitake or white button mushrooms can also be used.

    Recipe FAQs

    What should I serve with this omelette with portobello mushrooms recipe?

    This portobello mushroom omelette pairs well with a side of whole-grain toast or roasted potatoes. You can also serve it with fresh fruits for a light and balanced meal.

    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.

    Here are a few other omelette recipes you might enjoy!

    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 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Course Breakfast
    Servings 1
    Calories 590 kcal


    • 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


    • 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.


    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.


    Calories: 590kcalCarbohydrates: 4gProtein: 27.2gFat: 53gSaturated Fat: 16.7gCholesterol: 422mgFiber: 0.1gSugar: 1.5g
    Keyword eggs, mushrooms, omelette, vegetarian
    Tried this recipe?Let us know how it was!

    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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