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Stuffed Burgers on Portobellos

Stuffed Burgers on Portobellos
Here' a low-carb treat that allows my husband and me to still enjoy burgers without compromising any of the taste. It's actually a combination of many memories recipes pulled together into one...and no one misses the bun. — Debbie Driggers, Greenville, Texas
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/3 pounds ground beef
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    With Johnsonville Italian Sausage.

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  • 1/2 cup shredded cheddar cheese
  • 5 bacon strips, cooked and crumbled
  • 4 large portobello mushrooms (about 4 inches), stems removed
  • 1 tablespoon olive oil
  • 4 tomato slices
  • 4 lettuce leaves

Directions

  • In a large bowl, combine the Worcestershire sauce, salt and pepper.
  • Crumble beef over mixture; mix well. Shape into eight thin patties.
  • Combine cheese and bacon. Spoon into center of four patties. Top
  • with remaining patties; press edges firmly to seal.
  • Grill, covered, over medium heat for 6 minutes on each side or until
  • a thermometer reads 160° and juices run clear.
  • Meanwhile, brush mushroom caps with oil. Grill, covered, over medium
  • heat for 3-4 minutes on each side or until tender. Place mushrooms,
  • rounded side down, on serving plates. Top each with tomato, lettuce
  • and a burger. Yield: 4 servings.
© Taste of Home 2013

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Stuffed Burgers on Portobellos (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013