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Portobello Mushroom Bun Burger Recipe

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  • Author: Maxine Dubois
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


This Portobello Mushroom Bun Burger Recipe (Keto and Gluten Free) is made with portobello mushrooms, ground beef, bacon, cheese, pickles, tomatoes, and onion. 


  • 6 Portobello mushroom caps
  • 1 lb of ground beef
  • 5 slices of bacon
  • 1/4 cup of shredded cheese
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1/4 cup of minced onion
  • 1/4 cup of diced jalapeno
  • 1/4 cup of diced tomato
  • Olive oil


  • Garnish with mustard, shredded lettuce, or pickled jalapeños


  1. Preheat the oven to 420 F. 
  2. Remove the middle of the mushroom caps and toss. 
  3. Heat a skillet over medium high and place the bacon. Cook for about 4 minutes and flip for another 2 minutes. If you would like the bacon to be crispier, leave it on for longer. Place the bacon on a plate with a paper towel. 
  4. In the same skillet, cook the ground beef for 6 minutes, breaking the meat into smaller pieces and season with onion power and garlic powder. Chop the bacon and throw back into the skillet with the meat. Wait until the moisture evaporates and allow the meat to brown. Make sure there is no signs of pink!
  5. In a large bowl, mix the shredded cheddar, tomatoes, onion, and jalapeno, and the meat mixture. This is your filling! 
  6. Place the portobello mushrooms on a baking pan and drizzle olive oil over each. Place the filling on top of each mushroom evenly. You can add more cheese on top if you wish! Place them in the oven for 10 minutes. Garnish with mustard, shredded lettuce or pickled jalapeños as you wish. 


  • 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


  • Serving Size: 1
  • Calories: 449
  • Sugar: 3g
  • Sodium: 604mg
  • Fat: 36g
  • Saturated Fat: 16g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 26g
  • Cholesterol: 103mg