Egg-Stuffed Portobello Mushroom Burgers

There’s nothing quite like cooking up a classic burger over the barbecue. Taste the season with these ultimate egg-stuffed Portobello mushroom burgers, which provide a modern and mouth-watering twist on an old favourite and are perfect for family adventures.

Ideal for vegetarians and high in protein, they’re great for a quick bite while at the cottage this winter, a brunch staple on your staycation or even a delicious dinner on a holiday camping trip.

Egg-Stuffed Portobello Mushroom Burgers

Prep time: 10 minutes

Cooking time: 20 minutes

Makes: 4 servings

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.

 

Find more delicious recipes at www.burnbraefarms.com.

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Written by Canadian Home Trends

Canadian Home Trends

Canadian Home Trends magazine gives you a personal tour of the most stunning homes and condos across Canada. You’ll be inspired by a selection of accessible home décor products, trend reports, simple yet stylish DIY projects, and much more. In each issue, you are given the tools to recreate designer spaces you’ve always dreamt of having at home, in-depth renovation and design advice, colour palette and furniture pairings, and Canada’s best places to shop.

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