Sunday, August 24, 2014

Paleo Bacon Burger Mushrooms

I like to use portabella mushrooms as a grain-free alternative to burger buns, but sometimes I find them a little messy and hard to eat. It can also be an issue of the meat to mushroom ratio being a little unbalanced (depending on the size of your shrooms).

When the caveman requested stuffed mushrooms this weekend I thought about combining burger elements in the stuffing, but wasn't quite sure how I wanted to do it. After a little online search I found that Beauty and the Foodie had already created just what I was envisioning, and I decided to follow her recipe.

This one couldn't be easier, and it was a HUGE success. Just the little bit of mayo and tomato sauce really brings a true burger flavor to the meat. Next time I think I will mince some onion and incorporate it with the meat, as it was the one element/flavor I found lacking (I added onion into the directions below).

I only melted a tiny bit of raw cheddar cheese on top of these, and I honestly think they'd be delicious without (especially thanks to the bacon!). I went with dill pickles and chopped tomatoes, but you could certainly get creative with your burger toppings of choice.

Paleo Bacon Burger Mushrooms
adapted from Beauty & the Foodie

1 lb. grass-fed ground beef
salt & pepper
3 minced garlic cloves
1/2 medium onion, minced
1/4 cup organic tomato sauce
3 tbs. homemade mayo
2 tbs. ground flax
4 large portabello mushrooms, stemmed and gilled (I used 5 because a few were on the small side)
4 strips nitrite-free bacon, cooked and chopped
burger toppings of choice

Preheat oven to 400 and cover a rimmed baking sheet with foil or a Silpat liner.

Brown beef with salt, pepper, onion and garlic until no longer pink.

While beef is cooking, combine tomato sauce, mayo and ground flax in a large bowl. Add beef to mixture.

Place mushrooms gill side up on baking sheet, and divide beef mixture between them. Sprinkle with bacon.

Bake for 15-20 minutes or until mushrooms are cooked. Allow to rest for a couple of minutes before garnishing as desired.