Sautéed portabella mushrooms and broccolini with fried egg

Vegetarian, Gluten Free, Dairy Free

2 Servings, 540 Calories/Serving

Meaty portabella mushrooms and crisp broccolini effortlessly come together in this simple stir fry. Sunny side up eggs add protein while the yolk enriches a savory scallion soy sauce.


  • 2 portabella mushroom caps
  • 1 yellow onion
  • 2 cloves garlic
  • 8 ounces broccolini di ciccio
  • 2 eggs
  • 1 teaspoon fried garlic
  • 1 scallion
  • 2 tablespoons soy sauce
  • ¼ teaspoon sumac



Prep veggies

*Slice mushroom caps into ¼-inch pieces.
*Peel and thinly slice onion.
*Peel and mince garlic.
*Trim ends off broccolini and slice into bite-sized pieces.


Sauté veggies

Heat skillet on medium with 1 tablespoon oil. Once oil shimmers, toss mushrooms slices into skillet with a couple pinches of salt and pepper and sauté, stirring occasionally, until soft and slightly caramelized, 4 to 6 minutes. Take off heat and set aside to cool. Add onions to hot skillet, sprinkle with salt and cook until soft and translucent, 4 to 6 minutes. Stir in garlic and cook for another 30 seconds. Take off heat and set aside with mushrooms. Toss broccolini into skillet with a drizzle of oil and pinch of salt. Cover and cook, stirring occasionally, until soft and slightly charred, 6 to 8 minutes. Add mushrooms and onions back to pan and toss to combine. Remove from heat.


Fry egg, make sauce

Turn heat on skillet to low with a drizzle of oil. Fry eggs sunny side up until whites set and yolks are runny, 2 to 3 minutes. While that’s cooking, make sauce. Mince the scallion, then combine with soy sauce and fried garlic.


Plate, garnish

Divide mushrooms and broccolini evenly between two plates. Top each plate with a fried egg and sprinkle with sumac. Drizzle with a little soy scallion sauce, adding more to your liking.

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