This is the perfect low carb or Paleo meal by stuffing a Portobello mushroom with the components of a bacon blue cheese burger. Delicious!
I am slowly becoming portobello mushroom fan. I love the taste of mushrooms to begin with and the fact that they are large and meaty and can be stuffed with a variety of goodies makes them all the more appealing to me. So lately I’ve been craving a good bacon blue cheese burger and thought it would be go nicely in a portobello cap. And it did. And now I want to put all my burgers in a portobello cap.
The first thing you want to do is prepare your mushrooms by cleaning out the gills on the underside of the mushroom. I just used a spoon and scraped them off. They come off easily. Then rub a little oil on both sides and bake for about 10 minutes. Now they are ready to go. I made a bunch the other day and kept them in the refrigerator for a a few days and they were fine reheated. They accumulated a little water or juice but I stuffed them and baked them and they were delicious.
I made my bacon and burgers separately but if you are only making two burgers I think you can do both in one pan. Put your two burgers on one side and your bacon on the other. When it comes to bacon we eat a lot of it so I always make it in big batches and refrigerate the excess and hope no one eats it by the time I need it for the next dish. (Sometimes I even hide it. #baconhoarder)
Now it is time to stack your burger. For me it goes like this mushroom –> red onion –> burger –> bacon –> blue cheese –> romaine lettuce. Alternatively you could put the dressing in the cap and it might make it less messy. I also didn’t use a second mushroom for the 2 bun effect. You could and then eat this with your hands. I opted for one and used a knife and fork. It was yummo!
Bacon Blue Cheese Burger
So I hope this inspired you to try to use a portobello instead of a bun for your next burger dish. If you are already a big fan of the mushroom, please drop me a line and let me know how you use them. I’d love to hear from you!
Yes I love my cheese burgers! Here’s a few more recipes to try.
- 1 cooked portobello mushroom cap
- 1 cooked burger
- 2 pieces of cooked bacon
- 1-2 Tablespoons of blue cheese dressing
- ⅛ cup sliced romaine lettuce
- 1 slice of red onion
- To cook your mushroom, clean the gills out of the mushroom cap, rub oil on both sides and cook in a 400 degree oven for 10 minutes.
- Fry your hamburger in a fry pan for about 5 minutes on both sides. If possible cook your bacon slices along side of it.
- Assemble by place the slice of red onion in the mushroom cap. Add the burger, top with bacon slices, blue cheese dressing and then lettuce.
- Eat with a knife and fork or add another mushroom cap to make a bun.