This bacon blue cheese keto burger stuffed portobello is a delicious way to eat your burger no bun needed! Portobello mushrooms make a great gluten free substitute for a hamburger bun. This post is sponsored by the Certified Angus Beef Â® brand in conjunction with a social media campaign through Sunday Supper LLC.Â All opinions are my own.Â
I always like to use Certified Angus BeefÂ®ground beef so when its on sale I stock up. This is the best quality of beef which is important when making a burger. I like to use a fattier type of meat like 80/20 for burgers because they have more flavor.
9. Wrap that sweet burger between your two mushroom buns, and lay on the fixins. Sugar free ketchup, onion, arugula, tomato whatever you like! Â These are great served with our fried mac and cheese.
What makes this mushroom burger great?
Mushrooms are often cooked and served as a meat substitute in dishes, including as burger patties. But, if you really like mushrooms or are seeking an alternative to bread, try swapping your buns for a portobello mushroom burger bun.
For a knife-and-fork burger option, you can also grill your portobello buns. Brush two caps with oil, sprinkle with salt and pepper and put them on your preheated grill. Turn the mushrooms over after a few minutes and grill the opposite side for another two minutes.
Using a portobello bun for your cheeseburger will save on carbs and calories. They are a much healthier option than your average white-bread bun portobello mushroom bun carbs are a mere 5.4 grams per 1-cup serving and only 35 calories, while a bread bun has 26.1 grams of carbs and 145 calories, according to the USDA.
Before jumping to the recipe post I just would like to ask you one thing. If you are re-creating one of these bunless burger recipe, dont forget to use the hashtag bunlessburgerweek on Instagram, because I would love seeing your bunless burger recipes too
So today I brought to you this Portobello Mushroom Bun Burgers with Guacamole that its simply a traditional hamburger using Portobello mushrooms as the bun. Cool, right? On top of that, these burgers are special because of the guacamole that adds much more flavor to this recipe.
And if you like this Portobello Mushroom Bun Burgers with Guacamole recipe, please share with your friends and family. Do you want to taste more? Subscribe to my newsletter and follow Primavera Kitchen on Twitter, Pinterest, Google+, Instagram, and Facebook for all delicious recipes updates. As always, I really appreciate you stopping by.
I had a good-looking spelt sourdough at home which I wanted to use and the idea of soaking up soup with itwasnttickling-my-fancy. Ihadntvisited my local butcher lately so a steak sandwich was unfortunately out! Then a stunning image entered my mind â€“ a big juicy Portobello Mushroom Sandwich. Id seen one in a food magazine some time ago and I always thought it would be nice to try at home.
Marinading the mushrooms with fresh parsley, rosemary and olive oil really take these babies to the next-flavoursome-level. Ifyouvehad the joy of cooking whole mushrooms, stuffed mushrooms, sautÃ©ed mushrooms, you know howsucculently-lush they transform once cooked.
Garlic rosemary portobello mushroom sandwich
Preheat a cast-iron grill or BBQ over medium-high heat. Drizzle sourdough slices with a little olive oil and grill for a couple of minutes on each side, remove and keep warm inal-foil Grill the mushroom pieces, turning occasionally, for about 5-7 minutes or until juicy and tender.
Assembling your Portobello Mushroom Sandwich Spread half the mayonnaise over 2 slices of sourdough bread. Lay down fresh rocket and top with tomato slices then cooked mushrooms, finally topping with onion jam, season well with salt and pepper. Spread remaining mayonnaise and hot English mustard on the two remaining slices of sourdough bread and then place the bread, mayonnaise-side down, on top of the other slices.