Tuesday, June 28, 2016

Cheesy Portobello Mushroom Burgers

So I'm continuing to try to find alternatives to eating so much bread, potatoes, and pasta during the week (carbs), and increasing the vegetables (although we aren't eliminating any of the foods from our diet). It supposedly will help with inflammation, and so I'm willing to try whatever if it can help me be less dependent on NSAIDs. Plus it is helping me lose weight, which is less weight on my back (I fractured it), so anything that can help...

 Anyway, I found Cheese Portobello Mushroom Burgers from lowcarbmaven.com, and decided they looked pretty good. Of course, because there is always the debate of whether these were burgers or patties since there was no bread, but I'll leave them as burgers for the title.

Right away, I knew we should increase the servings, and lower the amount of cheese.  Additionally, I was concerned they might be greasy cooking meat in a portobello.  So we changed the amounts of the ingredients up, although we didn't add or omit anything. They weren't greasy, but somewhat watery, from the mushrooms, but nothing too extreme.

They were very good (I liked them better than D), and next time I think minced garlic and sauteed onions should be added to the mix.  I would have them again.

We had with French Fries (because fries go with burgers/patties).

Cheesy Portobello Mushroom Burgers

Photo by ALB

Adapted from lowcarbmaven.com
Servings: 4

4 large portobello mushrooms
1 lb ounces 93 % lean beef
1/2 C shredded sharp cheddar cheese
2 ounce fresh spinach, finely chopped
1/2 tsp Kosher Salt + some to season mushrooms
1/2 tsp Black Pepper + some to season mushrooms
1/4 C shredded Parmesan Cheese
(Add minced garlic, 1-2 cloves)
(Add sauteed onion, 1/2 Cup)

Preheat the oven to 375F degrees. (Saute onions and garlic).  Remove the stems from the portobellos, chop the stems finely and add to the ground beef. With a spoon, scrape out the gills on the underside of the mushrooms and discard. Chop the spinach and measure the cheese.

Season the mushrooms with salt and pepper. Mix the cheddar cheese, salt, pepper, and spinach (and onions and garlic) into the ground beef, using your hands. Form 4 patties and press them onto the portobello mushrooms.

Place the stuffed mushrooms on a small sheetpan or baking dish and cook for 20 minutes. Add the Parmesan cheese to the top of each and pop back into the oven to melt the cheese or under the broiler to brown it.

Nutritional Information from MyFitnessPal
Amount Per Serving
Calories: 282; Total Fat: 14 g; Saturated Fat: 7 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 81 mg; Sodium: 825 mg; Potassium: 587 mg; Total Carbohydrate: 8 g; Dietary Fiber: 2 g; Sugars: 2 g; Protein: 31 g

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