Cheeseburger-Stuffed Portobello Mushrooms

Indulge in the decadence of cheeseburgers without the carbs! These Cheeseburger-Stuffed Portobello Mushrooms are a mouthwatering, low-carb alternative that packs all the flavors of a classic cheeseburger into a savory mushroom cap.

Course Dinner

Cuisine American

Keyword Cheeseburger, Keto Recipe, Low-Carb, Portobello mushrooms, Stuffed mushrooms

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 380kcal

Equipment

Large skillet
Baking sheet
Parchment paper
Spoon for scooping
Spatula

Ingredients

4 large Portobello mushrooms (about 200g each)
1 lb ground beef (80/20 blend for extra flavor)
½ cup shredded cheddar cheese
¼ cup diced onion
2 cloves garlic minced
¼ cup sugar-free ketchup
2 tbsp Dijon mustard
1 tsp Worcestershire sauce
Salt and pepper to taste
1 tbsp olive oil

Optional toppings

sliced pickles
lettuce
diced tomatoes

Instructions

Preheat your oven to 375°F (190°C).
Gently clean the Portobello mushrooms with a damp cloth to remove any dirt. Remove the stems and scoop out the gills to create space for the filling. Brush the caps with olive oil and season with salt and pepper. Set aside.
In a large skillet over medium heat, add the ground beef. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
Stir in the diced onion and minced garlic. Cook for an additional 3-4 minutes until the onions are translucent.
Lower the heat and add the sugar-free ketchup, Dijon mustard, Worcestershire sauce, salt, and pepper. Mix well and let it simmer for 2 minutes.
Spoon the cheeseburger mixture into each Portobello cap, pressing down lightly. Top with shredded cheddar cheese.
Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake for 20 minutes, or until the mushrooms are tender and the cheese is melted.
Remove from the oven and let cool for a few minutes. Serve with your favorite keto-friendly toppings.

Notes

Feel free to customize the filling by adding your favorite seasonings or substituting different types of cheese. These stuffed mushrooms also make excellent leftovers.

Nutrition