Taking the Bread of of Burger but Leaving a Bun
The other day, my DD3 and I looked over one of my many low carb cookbooks and found a new recipe for Portobella Pizzas. The only difference between this and any other individual pizza recipe was the substitution of a portobella mushroom for the bread, dough, English muffin, or crust of any kind. Intrigued, we tried it that night. As usual, we made our own marinara sauce, threw on a few turkey pepperoni slices, some ground beef, and of course, CHEESE.
Because portobella mushrooms are a little drier than buttons, you just flip them on their backs, stuff the cap with your goodies, and bake long enough for the sauce to heat and the cheese to melt. Fast, easy, and gooooood! Don't over-cook the portobella if you're the kind who thinks mushrooms are slimy. They're better almost raw, really.
Now for my version of Devil Burgers without the Sin of bread...
Mix:
1 lb ground beef
¼ c. minced onion
¼ c. Chili sauce
2 tsp. Horseradish
2 t. Worcestershire sauce
2 t. prepared mustard
1 t. salt
¼ tsp pepper
Prepare: 4-6 portobella mushroom caps, rinsed and stems removed.
With the underside of the cap up, fill the mushrooms with the meat mix from edge to edge. Bake or broil very quickly, just until meat is done. Do not overcook or the mushrooms will sag and get too moist to use like “bread” for an open-faced sandwich.
Because portobella mushrooms are a little drier than buttons, you just flip them on their backs, stuff the cap with your goodies, and bake long enough for the sauce to heat and the cheese to melt. Fast, easy, and gooooood! Don't over-cook the portobella if you're the kind who thinks mushrooms are slimy. They're better almost raw, really.
Now for my version of Devil Burgers without the Sin of bread...
Mix:
1 lb ground beef
¼ c. minced onion
¼ c. Chili sauce
2 tsp. Horseradish
2 t. Worcestershire sauce
2 t. prepared mustard
1 t. salt
¼ tsp pepper
Prepare: 4-6 portobella mushroom caps, rinsed and stems removed.
With the underside of the cap up, fill the mushrooms with the meat mix from edge to edge. Bake or broil very quickly, just until meat is done. Do not overcook or the mushrooms will sag and get too moist to use like “bread” for an open-faced sandwich.
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