Egg-Stuffed Portobello Mushroom Burgers

Prep time: 10 minutes

Cooking time: 20 minutes

Makes: 4 servings

(NC) Ingredients: • 4 Portobello mushrooms

  • 1 red onion, sliced in quarter-inch rounds
  • 2 tbsp olive oil
  • 250 mL Egg Creations Whole Eggs Mushroom and Spinach
  • 4 slices Swiss or mozzarella cheese
  • 4 hamburger buns
  • 2 cups arugula
  • 1/4 cup mayonnaise

Directions:

  1. Remove mushroom stems and scrape out black ribs from inside the caps; this recipe works best with mushrooms that have exaggerated curved caps, as this helps keep the egg mixture in.
  2. Brush mushrooms and onion slices with olive oil, then place them on the grill at 350⁰F. Fill each mushroom with 60 mL Egg Creations and cook until the eggs set.
  3. Melt cheese over each mushroom and toast buns until golden.
  4. Divide arugula among buns, add mushrooms and onions, and finish with mayonnaise.

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