Tag: portobello

Portobello Pizzas

Enjoy this recipe that I created for www.ketologic.com.

PER SERVING: CALORIES 507 | FAT 43G | CARBOHYDRATES 10G | FIBER 2G | NET CARBOHYDRATES 8G | PROTEIN 20G

These keto-friendly portobello pizzas are so good you won’t give a second thought to their carb-laden counterparts. The portobello mushrooms serve as a delicious and savory “crust” for the cheese and pepperoni. Even your non-keto friends will love these.

INGREDIENTS:

  • 4 large portobello mushroom caps, stems removed
  • ½ cup olive oil
  • Kosher salt and pepper
  • 1 cup marinara/spaghetti sauce
  • 2 cups shredded mozzarella
  • 1 cup grated Parmesan, plus more for garnish
  • 20 slices pepperoni
  • 4 basil leaves, sliced thinly

PREPARATION:

  1. Preheat oven to 400 degrees. Scrape out the gills from the portobello mushrooms, toss or drizzle with the olive oil, and sprinkle lightly with salt and pepper. Then, lay portobellos on a baking pan open side up.
  2. Scoop ¼ cup of sauce into each portobello cap. Mix the two cheeses together in a bowl and sprinkle generously (about ¾ cup) into each portobello. Top each pizza with 5 pieces of pepperoni.
  3. Bake in the oven for 15-20 minutes until the mushrooms are soft and the cheese is bubbly and golden brown. Garnish with extra Parmesan and sliced basil.
  • Yield: 4

http://www.ketologic.com

http://www.yourwaycuisine.com

Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.

Portobello Bacon Burgers

Enjoy this recipe that I created for www.ketologic.com.

PER SERVING: CALORIES 1121 | FAT 101G | CARBOHYDRATES 7G | FIBER 1G | NET CARBOHYDRATES 6G | PROTEIN 46G

This recipe is simply a traditional hamburger using portobello mushrooms as the bun. It makes one serving, but you can multiply the ingredients for however many burgers you wish to prepare. I’ve listed a number of toppings here, but feel free to choose your own.  I highly recommend topping this burger with our blue cheese butter recipe.

INGREDIENTS:

  • 2 large portobello mushroom caps, stems and gills removed
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons salt, divided
  • 1 teaspoon black pepper, divided
  • 2 slices bacon
  • 6 ounces ground beef
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Worcestershire sauce
  • 2 slices cheddar cheese (or cheese of your preference)
  • 1 slice tomato
  • 1/4 cup mixed greens or arugula
  • 1 tablespoon reduced-sugar ketchup

PREPARATION:

  1. Remove the stem from the portobello mushrooms and scrape out the gills with a spoon. Put them in a bowl or shallow dish and add the olive oil, balsamic vinegar and half of the salt and pepper; marinate for at least 30 minutes.
  2. Cook the bacon in a skillet at medium-low heat until crispy, flipping over a couple of times to evenly cook each side. Set aside for later use as a topping.
  3. Turn the grill on medium-high heat (about 200-300 degrees). In a bowl, mix together the ground beef, garlic powder, onion powder, Worcestershire sauce, and the rest of the salt and pepper. Form into a patty, ideally not quite as wide as the portobello “buns.”
  4. Put the portobello mushrooms and the burger on the grill (you may need to do this separately if you are preparing multiple servings). Cook the portobello mushrooms for about 3-4 minutes on each side until they are soft and heated through. The burger will take about 5-6 minutes on each side for medium-rare. Put the cheese on the burger for the last minute of cooking to melt.
  5. Assemble your burger with the bacon and the rest of the toppings between the portobello mushrooms.
  • Yield: 1

http://www.ketologic.com

http://www.yourwaycuisine.com

Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.