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Sunny-Side-Up Portobello Burgers

An Egg-straordinary Addition to Mushroom Burgers

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a mushroom burger with a fried egg
Prep Time: 
25 minutes
Number of Servings: 
4
Recipe Source: 
Bobby Deen’s Everyday Eats by Bobby Deen ($22, Ballantine Books, 2014)

Ingredients

  • 8 Portobello mushrooms
  • 1 Tbsp Worcestershire sauce
  • 1⁄4 tsp salt
  • 1⁄2 tsp freshly ground black pepper
  • 4 whole-wheat English muffins, split and toasted
  • 1 tsp olive oil, divided
  • 4 large eggs
  • Tomato slices, for serving
  • Boston lettuce leaves, for serving
  • Ketchup, for serving

Directions

  1. Position an oven rack 5 inches from the heat and preheat the broiler to high.
  2. Using a damp kitchen towel, clean mushrooms. Remove stems, and use a spoon to scrape out and discard dark gills.
  3. Place mushrooms, flat side up, on a rimmed baking sheet and brush them with Worcestershire.
  4. Place baking sheet in oven and broil for 2 minutes.
  5. Flip mushrooms and broil for 2 minutes more, or until they are tender and browning. Remove from oven and sprinkle with salt and pepper.
  6. Place 2 mushroom caps on each of 4 toasted muffin bottoms and cover with aluminum foil to keep warm.
  7. In a medium nonstick skillet, heat 1⁄2 teaspoon of the oil over high heat.
  8. Crack 2 eggs into skillet. Cook for 1 minute or until whites are set and bottom is beginning to brown, and then flip and cook for 30 seconds more, or longer if you don’t like your yolks runny.
  9. Remove them from skillet and repeat with remaining 1⁄2 teaspoon oil and remaining eggs.
  10. Transfer cooked eggs to mushroom burgers and serve topped with tomato, lettuce, ketchup, and English muffin tops.
Nutrition Info: 
280 Calories, 16 g Protein, 186 mg Cholesterol, 40 g Carbohydrates, 15 g Total sugars (0 g Added sugars), 7 g Fiber, 8 g Total fat (2 g sat), 683 mg Sodium, ★★★★★ Vitamin B3 (niacin), Phosphorus, ★★★★ Vitamin B2 (riboflavin), ★★★ Vitamin B6, ★★ Vitamin A, Vitamin B1 (thiamine), Vitamin B12, Calcium, Folate, Potassium, Zinc, ★ Vitamin D, Iron, Magnesium

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Contributor

Bobby Deen

Bobby Deen has long been an essential ingredient in the recipe that has made his mother Paula Deen an American cooking icon. Bobby’s show, Not My Mama’s Meals, currently airs on the Cooking Channel. He also hosted Holiday Baking Championship, as well as Spring Baking Championship, on the Food Network. In addition, Bobby co-hosted Junk Food Flip with Nikki Dinki, as well as Southern Fried Road Trip with his brother, Jamie Deen.

Bobby, along with his mother and brother Jamie, own The Lady & Sons in Savannah, GA. He has written two books on his own: New York Times #1 Bestseller From Mama’s Table to Mine in 2013, and Everyday Eats in 2014.

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