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.