Western · Keto
Garlic Butter Portobello Sandwich
Grilled portobello caps stand in for the bun, framing a juicy beef patty, melted cheese, and a brush of warm garlic butter. Hearty, no-bread comfort food.
Halal-friendly Easy
- Prep
- 5 min
- Cook
- 12 min
- Total
- 17 min
- Serves
- 1
6g Net carbs
38g Protein
50g Fat
620 Calories
Per serving
Ingredients
- 2 medium (140g total) Portobello mushroom caps, gills scraped
- 2 tsp Olive oil
- 4 oz (113g) Ground beef (80/20)
- 1 (28g) Cheddar slice
- 1 tbsp Butter
- 1 clove Garlic, minced
- 1 tsp Fresh parsley, chopped
- to taste Salt and black pepper
Method
- Brush portobello caps with olive oil and season with salt and pepper.
- Grill or pan-sear caps stem-side down over medium-high heat 3-4 minutes per side until tender and lightly charred. Set aside on paper towels — mushrooms release liquid.
- Form the beef into a patty matching the cap diameter; season generously and sear 3 minutes per side for medium.
- Melt butter with minced garlic in a small skillet over low heat for 1 minute; stir in parsley.
- Top the patty with cheddar in the last 30 seconds and cover briefly to melt.
- Brush garlic butter on the inside of each cap, sandwich the patty between them, and serve immediately.
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