Recipe: Yummy Bacon Cheeseburger Stuffed Portabella Mushrooms

Bacon Cheeseburger Stuffed Portabella Mushrooms. Stuffed mushrooms are easy and require very little prep. Cook and drain bacon and ground beef with onion and garlic; Stir in cream cheese and seasonings. Pile onto mushroom caps and bake until cheese is melted and mushrooms are cooked.

Bacon Cheeseburger Stuffed Portabella Mushrooms They can be served as a lunch or dinner with potatos , rice or pasta. I served them here as a main dish salad which really worked ot great! Remove from heat and stir in the cream cheese. You can cook Bacon Cheeseburger Stuffed Portabella Mushrooms using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Bacon Cheeseburger Stuffed Portabella Mushrooms

  1. You need 8 of large Portabella mushrooms, stems removed.
  2. You need 1 medium of onion, chopped.
  3. Prepare 2 of garlic cloves, minced.
  4. Prepare 1 lb of lean ground beef.
  5. You need 1 tbsp of ketchup.
  6. Prepare 1/2 tbsp of dijon mustard.
  7. You need 1 tsp of worcestershire sauce.
  8. Prepare 1 tsp of hot sauce, such as Frank's brand.
  9. Prepare 1/2 tsp of pepper and salt to taste.
  10. You need 1/4 cup of garlic and herb flavored cream cheese.
  11. Prepare 2 1/2 cup of Italian four cheese blend, shredded, divided use.
  12. It's 6 of strips of bacon, precooked until slightly crispy.
  13. It's 4 of grape or cherry tomatos , sliced.
  14. Prepare 1 of recipe of Chipotle Ranch Dressing, recipe attached in direction step # 6.
  15. Prepare of OPTIONAL SERVING SUGGESTION.
  16. You need 8 cup of mixed salad greens.

Take the mushrooms out of the oven salt and pepper them, then turn them over and salt and pepper them again. Spread the mixture onto the mushrooms. Distribute the Parmesan cheese over each mushroom. Distribute the Mozzarella Cheese on each mushroom.

Bacon Cheeseburger Stuffed Portabella Mushrooms step by step

  1. Line a baking sheet with foil, spray foil with non stick spray. Preheat oven to 425.
  2. In a medium skillet brown ground beef with onion and garlic until no pink remains. Drain off any excess fat in pan.
  3. Add ketchup, dijon mustard, hot sauce , salt, pepper, worcestershire sauce, cream cheese and 1 cup of the Italian blend cheese, mix in well and turn off heat.
  4. Place mushrooms on prepared pan cup side up and fill each one evenly with cheeseburger mixture.
  5. Top each filled mushroom with remaining Italian cheese blend, top with pieces of bacon and a tomato slices.
  6. Bake about 20 to 25 minutes until mushrooms are tender, filling is hot and cheese has melted. Serve with Chipotle Ranch Dressing, recipe attached below https://cookpad.com/us/recipes/341757-chipotle-ranch-dip-sauce-spread-andor-dressing.
  7. Serve on a salad if desired, with the Chipotle dressing.

If you do not enjoy the texture of mushroom gills, remove and discard them prior. These Keto Cheeseburger Stuffed Portobello Mushroom Caps are a great low-carb dinner option that the entire family will love! There are few foods that are as cravable as a nice juicy cheeseburger, and these Keto Cheeseburger Stuffed Portobello Mushroom Caps are the perfect way to get your burger fix without the high carb bun. Plus you get all the added benefits of the nutrient-dense portobello. I only used this recipe as inspiration because other mushroom burger recipes required grilling (I have a tiny kitchen and no grill).

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