Real Recipes From Real Home Cooks ®

portabella mushrooms - no bun, no extra cheese

★★★★★ 1
a recipe by
Rose Mary Mogan
Sauk Village, IL

I recreated this recipe from one I already have posted but used less cheese, less bacon, and no bun so that it came well within the guideline of my low carb eating. In calculating the recipe for nutrition using My Fitness Pal, it has a substantial amount fewer calories than the first one I posted awhile back. They are both delicious and you really do not miss the extra strip of bacon, or extra cheese or the bun. My husband ate three & I had one. The calories came in at 243 per serving and were very satisfying. The best part is it is simple and easy to make. This recipe makes 7 servings.

Blue Ribbon Recipe

Portabella mushrooms are meaty and filling. This dish is so full of flavor you forget there isn't a bun. All the flavors from this "burger" come through from the fresh ingredients and not fancy seasonings. Building this bunless portabella burger can be as big or as little as you want. In the Test Kitchen, we followed Rose Mary's recommendation and it was delish. We loved the peppers stuffed inside along with the cheese. The bacon wrap not only added flavor but texture after it crisps perfectly in the oven. Served on a bed of lettuce with a pickle and tomato, it's a delicious low carb meal.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 7 people at 1 portion each, or less depending on appetite
prep time 35 Min
cook time 45 Min
method Bake

Ingredients For portabella mushrooms - no bun, no extra cheese

  • 7 lg
    portabella mushroom caps, gills removed
  • 1 lg
    red bell pepper, chopped or cut in strips
  • 6
    mini sweet peppers, cut into ringlets
  • 4 clove
    fresh garlic minced or chopped
  • 14 slice
    yellow onion, 1/4 inch thick
  • 7 slice
    super sharp cheddar cheese
  • 14 slice
    hickory smoked bacon, regular cut
  • 14 slice
  • 7 tsp
    yellow mustard
  • 7 Tbsp
  • 7
    lettuce leaves, as desired
  • 2 Tbsp
    olive oil
  • 14 slice
    kosher dill flat pickle slices

How To Make portabella mushrooms - no bun, no extra cheese

  • 1
    Pre-heat oven to 375 F.
  • Cleaning the gills from the portobello mushroom.
    Clean the mushrooms with a paper towel, then remove the stems. Clean the underside with a medium size spoon, removing the brown scale-like texture, which is referred to as the gills.
  • Brushing the mushrooms with olive oil.
    Brush both the top and underside of mushroom with olive oil if desired.
  • Placing portobello mushrooms on a sheet pan.
    You will need a shallow pan like a jelly roll type. Spray with non-stick cooking spray and add each of the mushrooms. Set aside until needed.
  • Chopping and dicing the veggies.
    Chop the stems along with the red bell pepper, mini sweet peppers and garlic, or use a food processor.
  • Placing peppers and mushrooms in a skillet with oil.
    Add the olive oil to a large skillet. Then add the peppers with mushroom stems and saute until tender and transparent. Remove from heat and set aside.
  • Topping the mushrooms with a slice of cheese and onion.
    Now slice the onions. Top each mushroom cap with a slice of sharp cheddar cheese. Then add two onion slices on top of each cheese slice.
  • Topping the mushrooms with sauteed peppers.
    Divide the sauteed pepper mixture evenly atop each of the mushrooms.
  • Wrapping the mushrooms with bacon.
    Next, when cool enough to handle, wrap each mushroom portion with 2 slices of the smoked bacon strips, over the top in a crisscross pattern and tucking underneath. Repeat until all are wrapped.
  • Baking the mushrooms in the oven.
    Now place the pan in preheated 375 degree oven and bake for 25 minutes.
  • Mushrooms after baking in the oven.
    Then, increase the temperature to 400 degrees and continue baking for an additional 20 minutes or until bacon is cooked crisp and golden brown, or as desired.
  • Mushroom topped with ketchup, mustard, pickles, and tomato.
    Serve without bun for low carb eating, or with a bun, as desired, with the suggested condiments. Enjoy.
  • Portobello mushroom sliced in half.
    This recipe makes 7 Portions, & the nutritional analysis is 243 calories per serving, Fat 15 g, Cholesterol 50Mg, Sodium 1137, Potassium 183, Carbs 12g, Fiber 3g, Sugars 7 g, Protein 13g, & net carbs is 9 g per serving.