These baby portobello burger bites turned out so cute and tasty! I think they could make a great appetizer too! The little portabello mushrooms worked out great as a bun replacement and added great flavor. Portabello mushrooms are different from your regular white mushrooms.
I bought the ones that are still whole, so they have gills around the stem under the top. I recommend removing this part and the stem. The stem pops out easily with a knife, and then you can spoon the “gill” part. I like to cut a little of the bottom edge off so that the hamburger lays flat, and you can pile the toppings high, and they won’t fall off! Try these baby portobello burger bites now.
Delightful Baby Portobello Burger Bites
- 1 pound ground beef (minced beef) - lean
- 1 cup red pepper (red capsicum) - finely chopped
- 1 cup white onion - finely chopped
- 8 baby Portobello mushrooms - cleaned
- 8 tablespoons salsa - 1 spoon for each burger
- 1 tablespoon garlic powder
- 2 teaspoons coconut oil - divided can use olive oil instead
- Preheat the oven to 350 degrees Fahrenheit.
- Chop and prepare red pepper, onion, and Portobello mushrooms.
- Place mushrooms on a baking sheet lined with tin foil or parchment paper. Bake for 15 minutes, flipping halfway through.
- Form 8 small beef patties the size of the mushrooms. Place patties in an oiled medium pan, sprinkle with seasonings and cook on medium heat. Cook until no longer pink in the middle.
- Once the meat is done cooking, move to a small plate and cover with tin foil to keep warm.
- In the same pan, cook red peppers and onions for about 5 to 8 minutes over medium heat. The mushrooms should be done at this point. Place these in the pan to sear each side (a couple of minutes on each side).
- Once finished, stack your burger. Place one burger patty on top of each mushroom. Then in this order, place a few pieces of lettuce, a spoonful of red pepper mix, and a tablespoon of salsa on each burger. And enjoy!