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Serves 1

Cheese Stuffed Portabella Burgers

Delectable, satiating and not to mention health-conscious, this ketogenic, cheese-stuffed portabella mushroom burger recipe is sure to delight both in taste and in ease of prep! Hope your tastebuds enjoy cheesy, meaty goodness!

20 minPrep Time

40 minCook Time

1 hrTotal Time

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  • 4 Large Portabella Mushroom Caps
  • 1 Medium Sized Package of Ground Beef *
  • 1 Package of Block or Sliced Cheese **
  • 1 Package of Shredded Cheese **
  • 2 Tablespoons Minced Garlic
  • 1/4 Cup Basil Pesto
  • Preferred Spices (Ex. Adobo, Lawry's Seasoned Salt, Cayenne Pepper, etc.)
  • * With lean/fat percentage of your choice.
  • ** Cheese of your choice. I used fiesta blend shredded cheese and sharp cheddar slices.


  1. Preheat your oven to 375 degrees F.
  2. Begin kneading out your ground beef into a flat, circular patty. I spiced the top with Adobo (Love Goya products!) but you can spice it however you prefer.
  3. You'll want to spice the meat thoroughly, so what I did was fold the patty over multiple times and spiced it each time. Go ahead and form it into one last patty shape.
  4. Using a basting brush, paint your basil pesto over the patty.
  5. Spread your minced garlic on top of that.
  6. Cover the center of your patty with shredded cheese. Make sure not to cover a small outer layer of the beef to aid in folding it later on.
  7. Repeat steps 2-6 for your other meat patty that you'll be placing on top of the first one to form a full, stuffed patty.
  8. Once the second one is complete, it's time to put them together. Once you do so, work the outer layer of beef that you didn't cover with cheese onto the bottom patty. Finally, the bottom patty's outer layer should be kneaded onto the top in a way that fully encloses your patty in an effort to prevent the inner ingredients from oozing out while baking.
  9. grease a baking pan before placing meat patties inside. I finished by painting more basil pesto on top of the stuffed patties with the basting brush and added my final spices on top.
  10. Bake in the oven for approximately 35-40 minutes @ 375 degrees F.
  11. While baking, you have time to grill your mushroom caps. (I have a small George Foreman Grill which works quite nicely.) Spice as you see fit!
  12. Once burgers are done baking and cool enough to eat, place on your mushroom caps, add sliced cheese and enjoy!
Cuisine: Lunch/Dinner | Recipe Type: Low Carb


You can also, of course, add lettuce, tomato, onion, pickles, etc. It's a mouthful, but incredibly delicious and filling! A delectable alternative to bread burgers! I hope you enjoy!


Cheese Stuffed Portabella Burgers
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A fervent advocate for artistic expression in all its forms, Eduardo's visually creative sense helps bring to life the projects and endeavors he collaborates in whether it be via photography and/or his traditional drawing; regarding Revolution Ready, his focus is to offer aesthetically pleasing visual media along with stimulating and beneficial posts to share with this growing online community for POC. He seeks to learn and implement in his own life ways of divesting from white supremacist structures and demonstrate the real value in returning to "centuries old radical traditions."

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