portabella mushrooms - no bun, no extra cheese
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.
Ingredients
- 7 large portabella mushroom caps, gills removed
- 1 large red bell pepper, chopped or cut in strips
- 6 - mini sweet peppers, cut into ringlets
- 4 cloves fresh garlic minced or chopped
- 14 slices yellow onion, 1/4 inch thick
- 7 slices super sharp cheddar cheese
- 14 slices hickory smoked bacon, regular cut
- 14 slices tomato
- 7 teaspoons yellow mustard
- 7 tablespoons catsup
- 7 - lettuce leaves, as desired
- 2 tablespoons olive oil
- 14 slices kosher dill flat pickle slices
How To Make portabella mushrooms - no bun, no extra cheese
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Step 1Pre-heat oven to 375 F. -
Step 2Clean 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.
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Step 3Brush both the top and underside of mushroom with olive oil if desired.
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Step 4You 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.
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Step 5Chop the stems along with the red bell pepper, mini sweet peppers and garlic, or use a food processor.
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Step 6Add 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.
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Step 7Now 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.
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Step 8Divide the sauteed pepper mixture evenly atop each of the mushrooms.
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Step 9Next, 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.
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Step 10Now place the pan in preheated 375 degree oven and bake for 25 minutes.
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Step 11Then, 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.
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Step 12Serve without bun for low carb eating, or with a bun, as desired, with the suggested condiments. Enjoy.
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Step 13This 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.
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