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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!

Yields1 Serving
Prep Time20 minsCook Time40 minsTotal Time1 hr

40 Minutes

 4 Large Portabello Mushroom Caps
 1 Medium Sized Package of Ground Beef
 1 Package of Block or Sliced Cheese
 1 Package of Shredded Cheese
 2 tsp Minced Garlic
 ¼ cup Cup Basil Pesto
 Preferred Spices (Ex. Adobo, Lawry's Seasoned Salt, Cayenne Pepper, etc.)

1

Preheat your oven to 375 degrees F.

2

Begin kneading out your ground beef into a flat, circular patty. We added Adobo to the meat.

3

Using a basting brush, spread your basil pesto over the patty.

4

Spread the minced garlic on top of that.

5

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.

6

Repeat steps 2-5 to make another meat patty that you'll be placing on top of the first one to form a full, stuffed patty.

7

Put the two patties together such that they fully enclose the ingredients preventing them from oozing out while baking.

8

Grease a baking pan before placing meat patties inside. I finished by spreading more basil pesto on top of the stuffed patties with the basting brush and added my final mix of spices on top.

9

Bake for approximately 35-40 minutes.

10

While baking, you have time to grill your mushroom caps. (I have a small George Foreman grill which works quite nicely). You may want to add just a little salt and pepper for flavor.

11

Once burgers are done baking and cool enough to eat, add sliced cheese, tomatoes, lettuce, pickles, place the patty between the two mushroom caps like buns...and HAVE AT!

AuthorPreston Anderson
RatingDifficultyBeginner

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Ingredients

 4 Large Portabello Mushroom Caps
 1 Medium Sized Package of Ground Beef
 1 Package of Block or Sliced Cheese
 1 Package of Shredded Cheese
 2 tsp Minced Garlic
 ¼ cup Cup Basil Pesto
 Preferred Spices (Ex. Adobo, Lawry's Seasoned Salt, Cayenne Pepper, etc.)

Directions

1

Preheat your oven to 375 degrees F.

2

Begin kneading out your ground beef into a flat, circular patty. We added Adobo to the meat.

3

Using a basting brush, spread your basil pesto over the patty.

4

Spread the minced garlic on top of that.

5

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.

6

Repeat steps 2-5 to make another meat patty that you'll be placing on top of the first one to form a full, stuffed patty.

7

Put the two patties together such that they fully enclose the ingredients preventing them from oozing out while baking.

8

Grease a baking pan before placing meat patties inside. I finished by spreading more basil pesto on top of the stuffed patties with the basting brush and added my final mix of spices on top.

9

Bake for approximately 35-40 minutes.

10

While baking, you have time to grill your mushroom caps. (I have a small George Foreman grill which works quite nicely). You may want to add just a little salt and pepper for flavor.

11

Once burgers are done baking and cool enough to eat, add sliced cheese, tomatoes, lettuce, pickles, place the patty between the two mushroom caps like buns...and HAVE AT!

Cheese Stuffed Portabello Burgers


About The Author

Co-Founder

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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