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
Scale
- 6 Portobello mushroom caps
- 1 lb of ground beef
- 5 slices of bacon, diced
- 1/4 cup of shredded cheese (cheddar, mozzarella, or your choice)
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/4 cup of minced onion
- 1/4 cup of diced jalapeño
- 1/4 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
