Low Carb Portobello Mushroom Burgers
Juicy low-carb burgers made with roasted portobello caps filled with creamy bacon-herb cream cheese, fresh tomato, red onion, and melted cheese. Guilt-free and full of flavor.
Equipment
- 1 | Baking sheet |
- 1 | Spoon | for scraping gills and filling
- 1 | Mixing bowl |
- 1 | Pastry brush | for oil
- 1 | Knife |
Ingredients
- 8 | large | portobello mushrooms | stems and gills removed
- 8 | oz | cream cheese | softened
- 4 | slices | cooked bacon | crumbled
- 2 | | green onions | chopped
- 1 | tsp | garlic powder |
- 1 | tsp | dried herbs | plus extra for topping
- 1 | | tomato | sliced
- 1 | | red onion | sliced
- 1 | cup | shredded cheese | mozzarella or cheddar
- 2 | tbsp | olive oil |
- 1 | | salt and pepper | to taste
Instructions
- Preheat oven to 400°F. Clean mushrooms and remove stems and gills.
- Mix cream cheese, crumbled bacon, green onions, garlic powder, herbs, salt, and pepper.
- Spoon the cream cheese mixture into four mushroom caps.
- Top each with red onion slice, tomato slice, and shredded cheese.
- Place remaining mushroom caps on top to form burgers.
- Brush tops with olive oil and sprinkle with dried herbs.
- Bake 15–20 minutes until mushrooms are tender and cheese is melted.
- Rest 2 minutes, secure with a toothpick if needed, and serve hot.
- Tip: Choose large, flat portobellos so the filling stays contained during baking.
Notes
Best served immediately while the filling is hot and creamy.
Assembled burgers can be refrigerated up to 24 hours before baking.
Leftovers reheat well in a 350°F oven for 8–10 minutes.
Turkey bacon or cooked sausage can replace regular bacon.
Assembled burgers can be refrigerated up to 24 hours before baking.
Leftovers reheat well in a 350°F oven for 8–10 minutes.
Turkey bacon or cooked sausage can replace regular bacon.