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Photo of Cheesy mushroom burgers by WW

Cheesy mushroom burgers

8
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
Who needs bread when a healthy and filling mushroom is a perfect it?

Ingredients

Mushrooms

8 whole, (10cm wide), stalks removed

Shortcut bacon

180 g, (8 x 25g slices), fat trimmed

Egg(s)

4 medium

Tomato(es)

1 medium, thinly sliced

Rocket

60 g

Light jarlsberg cheese

120 g, (8 slices)

Sweet chilli sauce

2 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large chargrill or non-stick frying pan with oil and heat over medium heat. Cook half the mushrooms for 2-3 minutes each side or until tender and lightly browned. Transfer to a plate and cover to keep warm. Repeat with remaining mushrooms. Season with salt and pepper. Cook the bacon in a large non-stick frying pan for 2-3 minutes or until lightly browned. Transfer to plate with mushrooms.
  2. Wipe pan clean. Lightly spray with oil. Fry eggs over medium heat for 2-3 minutes, turning halfway through cooking until cooked to your liking.
  3. Top four of the mushrooms with the bacon, tomato, rocket, cheese, egg and chilli sauce. Top with remaining mushroom.

Notes

SERVING SUGGESTION: Potato wedges made by cutting 500g potatoes into wedges. Place on a lightly oiled baking tray, spray lightly with oil. Bake at 200°C for about 20 minutes until golden brown. Season with salt. TIP: Buy mushrooms that are about 10cm wide.

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