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How to Make Low-Carb Cheeseburgers With Portobellos and Mozzarella Cheese

I love cooking, but I had to make some big changes when my doctor put me on a low-carb diet. Luckily, healthy food can still be tasty!

Cheese melted and ready to eat.

Cheese melted and ready to eat.

A Low-Carbohydrate Meal

Low-carb diets are becoming popular again. I mentioned in another one of my articles that our doctor wants both my husband and I to focus on lowering our carb intake. The truth is that it's a little hard for an Italian because of our love for pasta and polenta and gnocchi and ravioli and cappaletti soup. But it's not impossible. You actually can get used to going without those foods after a while. The trick is to come up with meals that are interesting to look at and delicious to eat.

This one fits that bill. The marinara sauce speaks Italian and so does the mozzarella cheese. So give this a try, and Mangiare Bene!

Carb Information

Amount of carbs according to the information on the packets:

  • Mozzarella cheese - 1 g per ounce
  • Lg. Portobello Mushroom Caps - 3 g
  • Hamburg - 0 g
  • Roast peppers - 0 g
  • Marinara sauce - 14 g per 1/2 cup

Please Vote

Cook Time

Prep timeCook timeReady inYields

15 min

30 min

45 min

Serves three people

Ingredients

  • 3 portobello mushroom caps
  • 1/2 (8oz) bottle bottled Italian salad dressing, I used the one with olive oil and balsalmic vinegar
  • 1 jar marinara sauce
  • 1 small jar roasted red pepper, drained and sliced
  • 1 lb. hamburg
  • 3 sliced mozzarella cheese

Directions

  1. Remove whatever stem is on the mushrooms and scrape some of the black out of them as shown on the second picture. Place the mushrooms in a large plastic bag with the salad dressing, seal it, and let it marinate for 15 minutes. Add salt and pepper to taste to the raw hamburg and form into 3 thin patties. Heat up a grill pan and spray with non stick spray and cook the hamburgs on both sides. Remove from pan.
  2. Preheat oven to 375 degrees. Put non-stick aluminum foil on a flat sheet and spread some marinara sauce on it. While the grill pan is still hot, take the mushrooms out of the marinade and throw the marinade away and cook until the mushrooms soften a little about 5 or 6 minutes both sides.
  3. When cooked, put the mushrooms on the sauce and top with the cooked hamburgs and top that with several slices of the roasted peppers. Top with more sauce and a thick slice of mozzarella cheese on top. Bake for about 15 or 20 minutes or until the cheese is nice and melted.

© 2017 Rachel L Alba

Comments

Rachel L Alba (author) from Every Day Cooking and Baking on October 07, 2017:

Hi Linda, Thanks for visiting. I enjoy your comments.

Blessings to you.

Linda Crampton from British Columbia, Canada on October 07, 2017:

I enjoy the combination of cheese and tomatoes. Your recipe looks interesting, as always, Rachel.

Rachel L Alba (author) from Every Day Cooking and Baking on October 07, 2017:

Hi Jackie. I never thought of freezing mushrooms, but it makes sense, especially when you can get them on sale. I enjoy your comments and visits.

Blessings to you.

Jackie Lynnley from the beautiful south on October 07, 2017:

Mm, yum! I have just been learning to freeze mushrooms not to stick and now I have a new delicious recipe, thanks to you!

Almost turkey time. Am thinking about doing one of my cheating recipes for stuffing. Guess I better make sure no one else has done it first!

Thanks for all the goodies, you make me hungry every time I stop by!

Rachel L Alba (author) from Every Day Cooking and Baking on October 06, 2017:

Thanks Poetryman, Nice to hear from you again. I appreciate your visit and very nice comment.

Blessings to you.

poetryman6969 on October 06, 2017:

Looks wonderful!