Italian Fried Egg and Portabella Burgers
6 large soft round rolls
1 free range egg, beaten
6 tablespoons shredded Parmesan cheese
¾ teaspoon Italian blend seasoning
6 large portabella mushrooms, stems removed
Garlic salt and freshly ground pepper to taste
2 cups shredded Italian blend cheese
¾ cup chopped roasted red peppers or sun-dried tomatoes
2 to 3 cups arugula
6 free range eggs, fried
Snipped fresh basil (optional)
- Preheat oven to 450°F
- Place rolls on a baking sheet. Brush with beaten egg and sprinkle with Parmesan cheese and Italian seasoning. Bake for 5 to 7 minutes or until lightly browned.
- Season mushrooms with salt and pepper. Grill rounded side up over medium heat for 5 minutes. Turn and top with cheese and peppers or tomatoes and cook for 5 minutes more or until cheese is melted.
- Cut rolls open and place equal amounts of arugula on roll bottoms. Top with mushrooms and fried eggs; sprinkle with basil and top with roll tops.