This Keto and Gluten-Free Portobello Mushroom Bun Burger features savory Portobello mushrooms, juicy ground beef, crispy bacon, melted cheese, tangy pickles, fresh tomatoes, and onions.
I’m a carb lover through and through—if I could marry them, I would! They tug at my heartstrings, especially when it comes to burgers. But what if you could enjoy all the deliciousness of a burger without the bread? This recipe is insanely flavorful and satisfies every burger craving.
Craving a juicy burger but looking to skip the carbs? You’re in the right place! As someone who adores burgers and all things hearty, I know the struggle of finding a balance between indulgence and healthy eating. That’s why I’m excited to share a mouthwatering recipe that delivers all the flavors you love—without the bread.
Whether you’re following a keto diet, are gluten-free, or just want to try something new, this Portobello Mushroom Bun Burger is sure to hit the spot. Get ready for a guilt-free, satisfying meal that’s as delicious as it is wholesome!
If you like these noodles, feel free to try my Pork Birria Tacos and my Peruvian Ceviche.
Jump to:
- What is a Portobello Mushroom Bun Burger
- Ingredients
- How to make Portobello Mushroom Bun Burger Recipe
- Substitutions
- Portobello Mushroom Bun Burger Recipe Variations
- Equipment
- How to store Portobello Mushroom Bun Burger
- Portobello Mushroom Bun Burger Recipe Top tips
- Portobello Mushroom Bun Burger Recipe
- Food safety
What is a Portobello Mushroom Bun Burger
A Portobello Mushroom Bun Burger is a type of burger where the traditional bread bun is replaced with a large Portobello mushroom cap. The mushroom is cleaned, grilled, and then used as a healthy and flavorful alternative to a traditional bun.
Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Portobello mushroom
- Ground beef
- Bacon
- Shredded cheese
- Garlic powder
- Onion powder
- Onion
- Jalapeño
- Tomato
- Olive oil
See recipe card for Portobello Mushroom Burger Bun (Keto and Gluten Free) quantities.
How to make Portobello Mushroom Bun Burger Recipe
Preheat the oven to 420°F (215°C). Prepare the Mushrooms: Remove the stems from the mushroom caps and discard them. Cook the Bacon: Heat a skillet over medium-high heat. Add the bacon and cook for about 4 minutes on one side, then flip and cook for another 2 minutes. For crispier bacon, cook for a bit longer. Once done, transfer the bacon to a plate lined with paper towels to drain.
Cook the Ground Beef: In the same skillet, add the ground beef. Cook for about 6 minutes, breaking it into smaller pieces as it browns. Season with onion powder and garlic powder. Chop the cooked bacon and return it to the skillet with the beef. Continue cooking until all the moisture evaporates and the meat is browned with no pink remaining. Prepare the Filling: In a large bowl, combine the shredded cheddar cheese, diced tomatoes, minced onion, diced jalapeño, and the beef mixture. This will be your filling.
Assemble the Mushrooms: Place the Portobello mushrooms on a baking sheet and drizzle each with olive oil. Evenly distribute the filling on top of each mushroom. If desired, sprinkle additional cheese on top. Bake: Place the stuffed mushrooms in the preheated oven and bake for 10 minutes.
Garnish and Serve: Remove from the oven and garnish with mustard, shredded lettuce, or pickled jalapeños as desired. Serve hot and enjoy!
Substitutions
Mushroom: It is essential for you to use portobello mushrooms since they are the biggest mushrooms. If you are just going for taste, you could saute button or cremini mushroom and mix it up with the ground beef and bacon.
Ground beef: If you want to make this healthier, you could always skip the bacon and use ground turkey instead. I really love the combination of the ground beef and bacon though.
Portobello Mushroom Bun Burger Recipe Variations
- Veggie Burger - Instead of using meat, use a lentil patty made of beans, lentils, or vegetables.
- Turkey Burger - Use ground turkey instead of beef.
- Lamb Burger - Use ground lamb instead of beef for a different flavor.
- Salmon Burger - Use ground salmon instead of beef for a healthy and flavorful option.
- BBQ Burger - Top your burger with BBQ sauce, bacon, and onions for a sweet and savory option.
Check out this Air Fried Bok Choy.
Equipment
- Grill or skillet: Use a grill pan to cook the Portobello mushrooms and the burger patty.
- Spatula: To flip the burger patty and the Portobello mushroom caps.
- Knife: To slice the toppings, such as tomatoes, onions, and lettuce.
- Cutting board: To cut the toppings and prepare the Portobello mushroom caps.
- Oven or toaster oven (optional): To toast the Portobello mushroom caps.
- Tongs (optional): To handle the hot Portobello mushroom caps while grilling or cooking.
- Aluminum foil (optional): To cover the Portobello mushroom caps while grilling or cooking to prevent them from drying out.
How to store Portobello Mushroom Bun Burger
If you have leftover Portobello Mushroom Bun Burger, you can store it in an airtight container in the refrigerator for up to 2-3 days. Here are the steps to follow:
- Remove any toppings that can spoil or get soggy, such as lettuce, tomato, or sauce.
- Place the Portobello Mushroom Bun Burger in an airtight container or wrap it tightly in plastic wrap.
- Store it in the refrigerator for up to 2-3 days.
- When you're ready to eat it, you can reheat the burger patty and Portobello mushroom caps in a skillet or on a grill, add fresh toppings, and enjoy.
Portobello Mushroom Bun Burger Recipe Top tips
- Choose large and thick Portobello mushroom caps: This will ensure that they can hold the burger patty and toppings without breaking apart. Avoid using small or thin Portobello mushroom caps, as they may not be sturdy enough to serve as the "bun."
- Remove the stem and gills: To make room for the burger patty and toppings, it's best to remove the stem and gills from the Portobello mushroom caps. Use a spoon to gently scrape the gills out of the underside of the mushroom cap.
- Season the Portobello mushroom caps: Brush the Portobello mushroom caps with olive oil and sprinkle them with salt and pepper before grilling or cooking. This will enhance their flavor and add some extra seasoning.
- Toast the Portobello mushroom caps: If you like a slightly crispy texture, you can toast the Portobello mushroom caps in the oven or toaster oven for a few minutes before adding the burger patty and toppings.
- Use a meaty burger patty: Since the Portobello mushroom cap is serving as the "bun," it's best to use a meaty burger patty that can hold up to the toppings and won't get lost in the mushroom cap. You can also use a veggie patty or any other type of patty you prefer.
- Don't overload the toppings: While it's tempting to pile on the toppings, be mindful not to overfill the Portobello mushroom bun, as it may become difficult to eat. Stick to a few toppings that complement each other, such as lettuce, tomato, onion, and cheese.
- Serve immediately: Portobello Mushroom Bun Burgers are best served immediately after cooking to ensure that the mushroom caps are still warm and the burger patty is juicy.
Portobello Mushroom Bun Burger Recipe
- Total Time: 40 minutes
- Yield: 4 servings
Description
This Keto and Gluten-Free Portobello Mushroom Bun Burger features savory Portobello mushrooms, juicy ground beef, crispy bacon, melted cheese, tangy pickles, fresh tomatoes, and onions.
Ingredients
- 6 Portobello mushroom caps
- 1 lb of ground beef
- 5 slices of bacon, diced
- ¼ cup of shredded cheese (cheddar, mozzarella, or your choice)
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- ¼ cup of minced onion
- ¼ cup of diced jalapeño
- ¼ cup of diced tomato
- Olive oil
- Optional garnishes: mustard, shredded lettuce, pickled jalapeños
Instructions
- Preheat the oven to 420°F (215°C).
- Prepare the Mushrooms: Remove the stems from the mushroom caps and discard them.
- Cook the Bacon: Heat a skillet over medium-high heat. Add the bacon and cook for about 4 minutes on one side, then flip and cook for another 2 minutes. For crispier bacon, cook for a bit longer. Once done, transfer the bacon to a plate lined with paper towels to drain.
- Cook the Ground Beef: In the same skillet, add the ground beef. Cook for about 6 minutes, breaking it into smaller pieces as it browns. Season with onion powder and garlic powder. Chop the cooked bacon and return it to the skillet with the beef. Continue cooking until all the moisture evaporates and the meat is browned with no pink remaining.
- Prepare the Filling: In a large bowl, combine the shredded cheddar cheese, diced tomatoes, minced onion, diced jalapeño, and the beef mixture. This will be your filling.
- Assemble the Mushrooms: Place the Portobello mushrooms on a baking sheet and drizzle each with olive oil. Evenly distribute the filling on top of each mushroom. If desired, sprinkle additional cheese on top.
- Bake: Place the stuffed mushrooms in the preheated oven and bake for 10 minutes.
- Garnish and Serve: Remove from the oven and garnish with mustard, shredded lettuce, or pickled jalapeños as desired. Serve hot and enjoy!
Notes
- Choose large and thick Portobello mushroom caps: This will ensure that they can hold the burger patty and toppings without breaking apart. Avoid using small or thin Portobello mushroom caps, as they may not be sturdy enough to serve as the "bun."
- Remove the stem and gills: To make room for the burger patty and toppings, it's best to remove the stem and gills from the Portobello mushroom caps. Use a spoon to gently scrape the gills out of the underside of the mushroom cap.
- Season the Portobello mushroom caps: Brush the Portobello mushroom caps with olive oil and sprinkle them with salt and pepper before grilling or cooking. This will enhance their flavor and add some extra seasoning.
- Toast the Portobello mushroom caps: If you like a slightly crispy texture, you can toast the Portobello mushroom caps in the oven or toaster oven for a few minutes before adding the burger patty and toppings.
- Use a meaty burger patty: Since the Portobello mushroom cap is serving as the "bun," it's best to use a meaty burger patty that can hold up to the toppings and won't get lost in the mushroom cap. You can also use a veggie patty or any other type of patty you prefer.
- Don't overload the toppings: While it's tempting to pile on the toppings, be mindful not to overfill the Portobello mushroom bun, as it may become difficult to eat. Stick to a few toppings that complement each other, such as lettuce, tomato, onion, and cheese.
- Serve immediately: Portobello Mushroom Bun Burgers are best served immediately after cooking to ensure that the mushroom caps are still warm and the burger patty is juicy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1
- Calories: 449
- Sugar: 3g
- Sodium: 604mg
- Fat: 36g
- Saturated Fat: 16g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 103mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Leave a Reply