Bacon Burger Stuffed Bellas

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Bacon Burger Stuffed Portabellos / beautyandthefoodie.com

Bacon Burger Bellas are a grain free, bread free way to get bacon burger or bacon cheeseburger flavor in your mouth without a bun. These bacon burger stuffed mushrooms were easy to throw together and a hit with the family, especially the hubby. Oh man, does he love bacon! These are low carb, primal, and paleo if you leave out the cheese. I came up with this idea when I ran out of grain free buns and did not feel like using a lettuce wrap. Ironic that I used a portabello as a meat holder, because when I was a vegetarian, I used them as a burger. I decided to use the loose meat with the tomato sauce (instead of ketchup) and mayonnaise mixed in to give it a thousand island dressing flavor. Also added flax meal for fiber, but that can be left out if you’re intolerant of flax. I topped it with bacon, optional cheese, tomatoes and pickles. I had a hard time photographing this, because I wanted to eat it immediately! Definitely satisfied my bacon cheeseburger with Thousand Island dressing craving. You don’t have those? Scroll to the recipe card at bottom of page for recipe and directions.

Bacon Burger Stuffed Portabellos / beautyandthefoodie.com

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RECIPE AND DIRECTIONS BELOW, (with Printable Recipe Card at bottom)
                   Ingredients:
  • 1 lb ground beef
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 2 to 3 cloves garlic, peeled and minced
  • ¼ cup tomato puree or sauce, check ingredients (make sure there is no sugar)
  • 2 ½ tbsp mayonnaise, homemade is best, homemade mayo recipe here
  • 2 tbsp flax meal, where to buy flax meal
  • 4 large portabello mushrooms, stemmed
  • 4 strips bacon, cooked and chopped *optional
  • ⅓ cup grated cheese *optional
  • 1 small tomato, chopped *optional
  • 2 tbsp chopped dill pickle *optional (make sure it’s a gluten free brand)

Directions:

  • Preheat oven to 400 F, and line or grease a baking sheet.
  • Add ground beef, sea salt, black pepper and minced garlic to a fry pan over medium high heat and cook until beef is browned.
  • Drain beef of excess grease.
  • In a large mixing bowl combine: browned ground beef and garlic, tomato sauce, flax meal and mayonnaise. Mix together thoroughly.
  • Spoon equal amounts of meat mixture into hollow of the portabella mushrooms. Top with chopped bacon. Place mushrooms on a lined or oiled baking sheet.
  • Bake at 400 for 15 to 20 minutes until mushrooms are cooked.
  • Remove from oven and top with grated cheese if desired. Cool a little. Top each with optional chopped tomatoes and chopped dill pickles.
  • Serve and enjoy.

Nutrition Information

Serving size: 1 serving out of four Calories: 471 Fat: 33 g Carbohydrates: 6.5 g / Net Carbs: 4.7 g Sugar: 1 g  Fiber: 1.8 g Protein: 27 g
*all nutritional data are estimates based on the products I used*

Bacon Burger Stuffed Bellas
5.0 from 1 reviews
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Recipe type: paleo, primal, low carb, gluten free
Cuisine: dinner entree, lunch
Author:
Prep time:
Cook time:
Total time:
Serves: 4
A primal, paleo and low carb bacon burger or cheeseburger stuffed portabello mushroom.
Ingredients
  • 1 lb ground beef
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 2 to 3 cloves garlic, peeled and minced
  • ¼ cup tomato puree or sauce, check ingredients (make sure there is no sugar)
  • 2 ½ tbsp mayonnaise, homemade is best, homemade mayo recipe here
  • 2 tbsp flax meal, where to buy flax meal
  • 4 large portabello mushrooms, stemmed
  • 4 strips bacon, cooked and chopped *optional
  • ⅓ cup grated cheese *optional
  • 1 small tomato, chopped *optional
  • 2 tbsp chopped dill pickle *optional (make sure it’s a gluten free brand)
Instructions
  1. Preheat oven to 400 F, and line or grease a baking sheet.
  2. Add ground beef, sea salt, black pepper and minced garlic to a fry pan over medium high heat and cook until beef is browned.
  3. Drain beef of excess grease.
  4. In a large mixing bowl combine: browned ground beef and garlic, tomato sauce, flax meal and mayonnaise. Mix together thoroughly.
  5. Spoon equal amounts of meat mixture into hollow of the portabella mushrooms. Top with chopped bacon. Place mushrooms on a lined or oiled baking sheet.
  6. Bake at 400 for 15 to 20 minutes until mushrooms are cooked.
  7. Remove from oven and top with grated cheese if desired. Cool a little. Top each with optional chopped tomatoes and chopped dill pickles.
  8. Serve and enjoy.
Serving size: 1 serving out of four Calories: 471 Fat: 33 g Carbohydrates: 6.5 g / Net Carbs: 4.7 g Sugar: 1 g Fiber: 1.8 g Protein: 27

 

Comments

    • says

      Clare, it is usually at the bottom. But my recipe card plugin was automatically updating last night and there is a moment where it removes it then replaces with the new version. So you might have been on the site right at that time. The new version looks the same, so I don’t know why it had to be updated.
      Sorry,
      Stacey

  1. says

    I love this! It is such an amazing and creative idea. I loved what you said, “Ironic that I used a portabello as a meat holder, because when I was a vegetarian, I used them as a burger.” That is so funny because I did the same thing during the short time I was a vegetarian. I can’t wait to try this. Thanks.

    • says

      Mandy, your sweet to try these and take the time to pop by and comment. Will have to try beef fat bacon! :) Good to see your site growing and doing well. Such great articles!
      Sincerely,
      Stacey

  2. says

    I am going to make these this week. They look so delicious! Thanks, I love meals that are loaded with goodies and these are piled high!!!

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