Cheesy mushroom burgers
8 whole, (10cm wide), stalks removed
180 g, (8 x 25g slices), fat trimmed
1 medium, thinly sliced
Light jarlsberg cheese
120 g, (8 slices)
Sweet chilli sauce
1 x 3 second spray(s)
- 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.
- 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.
- Top four of the mushrooms with the bacon, tomato, rocket, cheese, egg and chilli sauce. Top with remaining mushroom.