Egg-Stuffed Portobello Mushroom Burgers

Ingredients

1/4 cup / 50 ml

mayonnaise

2 cup / 500 ml

baby arugula

4 slice

Swiss or mozzarella cheese

1 cup / 1 cup

Egg Creations Fat Free Garden Vegetable, well shaken

4

portobello mushrooms

1

red onion, sliced

2 tbsp / 30 ml

olive oil

4

hamburger buns

Directions

1. Preheat grill to medium or 350°F (180°C).

2. 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.

3. Meanwhile, grill onion slices, turning as needed until tender and lightly charred.

4. Place a cheese slice over each mushroom during the minute of grilling. Toast buns until golden (if desired).

5. Divide arugula among bottom buns, top with mushrooms and onions. Spread top bun with mayonnaise and cap to serve.

Tips

1. This recipe works best with mushrooms that have exaggerated curved caps, as this helps keep the egg mixture in.

2. Secure onion slices with toothpicks to keep them from falling apart on the grill; remove toothpicks and separate onions into rings before topping burgers.

3. Line the grate with a nonstick grill mat or heavy-duty foil in case of spill-over.

4. Egg Creations make for the perfect camping trip essential because you can freeze the carton and use it as an icepack in your cooler.