Stuffed Burgers on Portobellos Recipe

4.5 1 2
Stuffed Burgers on Portobellos Recipe
Stuffed Burgers on Portobellos Recipe photo by Taste of Home
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Stuffed Burgers on Portobellos Recipe

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4.5 1 2
Publisher Photo
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
Featured In: Stuffed Burgers
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/3 pounds ground beef
  • 1/2 cup shredded cheddar cheese
  • 5 Jones Dairy Farm Dry-Aged 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.
Originally published as Stuffed Burgers on Portabellos in Backyard Living July/August 2004, p18

  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/3 pounds ground beef
  • 1/2 cup shredded cheddar cheese
  • 5 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 4 large portobello mushrooms (about 4 inches), stems removed
  • 1 tablespoon olive oil
  • 4 tomato slices
  • 4 lettuce leaves
  1. 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.
  2. Grill, covered, over medium heat for 6 minutes on each side or until a thermometer reads 160° and juices run clear.
  3. 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.
Originally published as Stuffed Burgers on Portabellos in Backyard Living July/August 2004, p18

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mountainberrybutterfly User ID: 684083 59508
Reviewed Jul. 13, 2008

"Wonderful! At last...something really good tasting for diabetics."

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