Egg-Stuffed Portobello Mushroom Burgers

Ingredients

4

portobello mushrooms (see tip)

1

red onion, sliced

2 tbsp / 30 ml

olive oil

1 cup / 250 g

Egg Creations Whole Eggs Original, well shaken

2 tbsp / 30 ml

each diced jalapeno and sun-dried tomatoes

4 slice

Swiss or mozzarella cheese

4

hamburger buns

2 cup / 500 ml

baby arugula

1/4 cup / 60 ml

mayonnaise

Directions

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

2. Remove mushroom stems and carefully scrape out black ribs from inside the caps, leaving edges intact. Brush mushrooms and onion slices with olive oil. Place mushrooms on grill, hollow-side-up. Fill each mushroom with 1/4 cup (60 mL) eggs. Close lid; grill, checking occasionally, 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 last 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 deep, 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. Replace the jalapeno and sun-dried tomato with 2 tbsp (30 ml) alternate flavouring ingredients such as chopped fresh herbs, crumbled cooked bacon, diced sweet or roasted peppers.

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