1
Remove the stems from portobello mushrooms, using kitchen towel to wipe any dirt from it, set aside.
2
Remove pit from the avocado, thinly sliced.
3
Heat the skillet, add the oil and portobello mushrooms, sauté for 2 minutes over medium heat. Flip the portobello mushroom.
4
Mix the Swanson No Added msg Concentrated Chicken Stock with water, add on the skillet. Cover with a lid and simmer until the portobello mushroom cooked through. Add pepper to taste.
5
Grill the burger buns in a pan until hot. Take out.
6
In a bowl, beat the eggs. Heat the skillet with oil in high heat, pour the egg. Scramble until no visible liquid egg remains.
7
Assemble the avocado, portobello mushroom and the scramble egg on the burger bun. Serve hot.
