Egg-Stuffed Portobello Mushroom Burgers
Ultimate egg-stuffed Portobello mushroom burgers, perfect for family adventures.
- Prep time: 10 min
- Makes: 4 servings
- Cook time: 20 min
Per Serving (1 burger)
- Fat.20 g
- Saturated Fat.6 g
- Cholesterol.25 mg
- Carbohydrates.36 g
- Fibre.4 g
- Sugar.9 g
- Protein.19 g
- Sodium.580 mg
- Potassium*.550 mg
- Calcium.350 mg
- Iron.5 mg
|1||red onion, sliced|
|2 tbsp / 30 ml||olive oil|
|1 cup / 1 cup||Egg Creations Fat Free Garden Vegetable, well shaken|
|4 slice||Swiss or mozzarella cheese|
|2 cup / 500 ml||baby arugula|
|1/4 cup / 50 ml||mayonnaise|
Preheat grill to medium or 350°F (180°C).
Remove mushroom stems and scrape out black ribs from inside the caps. Brush mushrooms and onion slices with olive oil. Place mushrooms on grill, hollow-side-up. Fill each mushroom with 1/4 cup (50 mL) eggs. Grill for 20 minutes or until the eggs are set.
Meanwhile, grill onion slices, turning as needed until tender and lightly charred.
Place a cheese slice over each mushroom during the minute of grilling. Toast buns until golden (if desired).
Divide arugula among bottom buns, top with mushrooms and onions. Spread top bun with mayonnaise and cap to serve.
This recipe works best with mushrooms that have exaggerated curved caps, as this helps keep the egg mixture in.
Secure onion slices with toothpicks to keep them from falling apart on the grill; remove toothpicks and separate onions into rings before topping burgers.
Line the grate with a nonstick grill mat or heavy-duty foil in case of spill-over.
Egg Creations make for the perfect camping trip essential because you can freeze the carton and use it as an icepack in your cooler.
Egg Creations Fat Free Garden Vegetable
An even more delicious way to eat your vegetables.Learn More