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.
Bacon Blue Cheese Burger Stuffed Portobello
- 1 cooked portobello mushroom cap
- 1 cooked burger
- 2 pieces of cooked bacon
- 1-2 Tablespoons of blue cheese dressing
- 1/8 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.