Bacon Cheeseburger Stuffed Portobello

A low carb bacon cheeseburger stuffed portobello mushroom. It's getting warm and I want my summer burgers. This satisfies my craving without wads of fluffy white buns and their associated carbs!

Serves: 4

1 lb ground beef
½ tsp 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
2 tbsp flax meal
4 large portobello mushrooms, stemmed
4 strips bacon, cooked and chopped
⅓ cup grated cheese


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 fat.
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 portobella 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.
Allow to cool slightly. Top each with grated cheese and your favorite cheeseburger toppings!


Cook's Notes:

• Check the labels on your tomato products and mayonnaise. The GOOD ones don't add sugar
• ⅓ cup of cheese isn't much.  I must admit I drowned mine in loads of rich cheddar - and I LOVED it!