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Turtle Backs is an easy recipe with baked or barbecued portobello mushrooms, stuffed with ground beef, burger or hamburger, wrapped in bacon!

Stuffed Mushroom Burger

I won’t lie. There are times when food is my therapy. Hamburgers do that for me; especially stuffed mushroom burgers. They’re soulfully satisfying!

Take a juicy Portobello mushroom and pack it with beef, pork, turkey or chicken. Smother it with bacon and you’ve got a turtle back that’s to die for!

Why are they called turtle backs? Once cooked these turtle backs look exactly like turtle shells. Wrapped in bacon, lattice style, gives them that illusion.

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My foodie friend and team member, Rita, gave me the idea and it quickly become a family favorite. These turtle backs immediately went into my monthly rotation!

Kids love making these Portobello mushroom burgers. Say the name turtle backs and their ears perk up! LOVE the title and wish I’d thought of it myself. Sheer genius in my opinion!

I’d be curious to know what you think of the name. If something better than turtle backs comes to mind, drop me a line. I’m always open to hearing new ideas.

Call them what you will, there’s no getting away from the fact this is one delicious burger.

Super easy to put together, these scrumptious darlings can be served with just about anything imaginable! With just a few ingredients you can make the coolest burgers on the planet!

Not only are they a delight to look at, wait until you get a load of the taste!

As an aside, the turtle is a Native American symbol. The tattoo of a turtle is indicative of living a long life and is representative of water and healing.

Circling back to turtle backs, if anything should be on your bucket list, this should be one of them!

May you have a healthy long life. In the meantime, enjoy a turtle back!

Burger with Portobello Mushroom

After being asked how to make these terrific mushroom burgers without bacon, it’s my pleasure to share these directions as well.

Without the bacon weave, making a burger with a Portobello mushroom has never been easier. Here’s what you need and how to do it:

4 Portobello mushrooms, (4 – 5 inches in diameter), cleaned with stem and gills scraped and removed with a spoon1 pound of ground beef, pork, sausage, turkey or chicken2 tablespoon Montreal Steak Seasoning1 egg (optional)1/2 cup of olive oil or any other vegetable oil4 buns

Directions

Prepare a rimmed baking sheet with tin foil and a rack lightly coating with cooking with spray.Preheat your oven to 425 degrees.Prepare a rimmed baking sheet with tinfoil and a rack coated with cooking spray. Set aside.Wipe the mushrooms clean with paper towel and scrape out the gills inside to create a bowl for your ground meat.Grab a large resealable bag.Add oil and mushrooms. Adjust until coated and allow to sit at room temperature for up to one hour.No longer.In a medium sized bowl, combine ground meat and Montreal steak seasoning.Add an egg, if desired.Some believe the egg helps bind ground meat together. The decision whether to add it is up to you.Divide mixture into 4 equal parts, as evenly as you can.Remove Portobello mushrooms from the bag and allow excess oil to drip off.Honestly, I dump the bag into a strainer in the sink. Then I turn the Portobello mushrooms upside down so (where the gills used to be) the oil isn’t sitting in them.Grab each mushroom, one by one, and press ground mixture into each oil coated mushroom cap.Place ground meat stuffed mushroom cap UPSIDE DOWN OR MEAT SIDE DOWN on your prepared rack.Sprinkle mushroom tops with salt and pepper.If there’s a lot of oil on the bottom of the baking sheet from the mushrooms, lift the rack and wipe off some of the excess oil with a paper towel before they go in the oven.Too much oil can smoke up your oven while baking.Set timer for 30 minutes. Then gently flip the stuffed mushrooms over.Bake for another 10 minutes.At this point, place a slice of cheese on top of each Portobello mushroom burger and let it will melt for a minute or two.Remove from oven.Toast buns with or without cheese if using.

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Serve and enjoy!

Portobello Mushroom Burger

Portobello mushrooms are native to Italy. Loosely translated, Portobello means beautiful door. What a lovely opening to talk about the Portobello mushroom!

How the Portobello mushroom burger came to be is not clear. A Colorado cattle rancher by the name of Jack claims he invented it. He was the founder and CEO of an American fast food restaurant called, Jack in the Box. If you’ve had the pleasure of sampling one, I’d be curious to know what you thought about it.

Regardless of whether it was Jack or someone else, we owe him or her a lot of thanks for this brilliant creation!

Mushroom Burger

Mushrooms contain B vitamins and antioxidants which means they help boost memory, are heart healthy and protects the signs of aging. Because mushrooms have a meaty texture, they ‘re very satisfying. So the mushroom burger can be a vegan or vegetarian’s dream.

Baked Burger Stuffed Mushroom Recipes

Each of these baked burger stuffed mushroom recipes is a different journey every time you make one. Stuff Portobello mushrooms with any kind of ground meat you desire and you’ve got one sophisticated burger! Hands down, my favorite is ground turkey mixed with some ground pork.

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That may sound odd to you, but I find ground pork stops ground turkey from drying out. Before I got on my turkey kick, ground beef or a ground beef and pork blend was always my choice.

There’s nothing like a Portobello mushroom crammed with ground meat, cloaked in bacon between a hamburger bun. Just thinking about it makes me salivate!

Stuffed Mushroom Appetizer Recipe

If you’re looking for a stuffed mushroom appetizer recipe that’s beyond AMAZING, look no further.

Check out The Best Stuffed Mushrooms. If you like mushrooms, be prepared to be astonished!

This cheesy, creamy crab and shrimp filling blends perfectly with all types of mushrooms, including the infamous large Portobello! And boy oh boy is it tasty! As a snack or small meal, it’s definitely rewarding!

Stuff this wonderful filling inside chicken and, oh my goodness! Takes you on a chicken adventure never explored before!

What is a Bacon Weave?

As the name suggests, a bacon weave are strips of bacon woven into a mat or lattice pattern that is either forced to cook flat or wrapped around other foods such as burgers or ground meat (meatloaves), chicken or beef roasts and so much more.

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Turtle Backs are a perfect excuse to learn how to make a bacon weave.

The weave is created or completed before the baking or cooking process begins, on your kitchen counter, in your oven or on the grill. Bacon weaves look very pleasing and, without a doubt, bacon adds an incredible amount of flavor to everything it touches. My husband is a big bacon believer and I have to say, so am I. Patrick also gives them a big thumbs up (with a little hot sauce, of course!).

How to make the Best Bacon Weave

Buying thicker slices or good quality bacon is key to making the best bacon weave. Cheap bacon is sliced too thin and therefore tends to tear. Sturdy is what we’re going for here.That being said, if you using store bought thick bacon, your weave will be too thick and take too long to cook. Your goal is to find a mid price range bacon where each slice can be seen in its entirety.Always remember to use a rimmed baking sheet with a rack lightly coated in cooking spray to cook bacon in the oven. The last thing you want is the bacon sitting in accumulated fat.Allowing air to circulate all around the bacon will result in the bacon to cook evenly and you won’t end up with raw bacon or bacon that’s only half cooked in some spots.If cooking the bacon weave on your grill, the fat will just burn away even if you are cooking it on a flat pan or grate. The grate has holes in it for the fat to drip through.Fatty sides of the bacon should all face one direction and meaty sides should all face the other direction. The width should match the length of the strips. There should be the same number of bacon strips going down as there are going across.Don’t hesitate to use toothpicks to secure bacon ends to whatever you’re wrapping in the bacon weave. As long as the bacon slices are overlapped, the toothpicks will secure the slices so the entire protein or vegetable is covered in bacon.Bacon shrinks as it cooks; so if there are spaces in between the bacon slices, they’ll worsen as the bacon shrinks.

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Can you use a Bacon Weave in a Sandwich?

Although a bacon weave is usually wrapped around a potato or meat of some kind, it’s perfect for a sandwich or served on top of a hamburger.

Cut bacon strips in half and weave half slices together, as big or small as you desire. Usually 4 or 5 half slices will do. Prepare a rimmed baking sheet with tin foil and a rack lightly coated in cooking spray. Spraying will prevent the bacon from sticking to the rack.

Preheat oven to 400 degrees and cook for 15-20 minutes

or 375 degrees for 25-30 minutes

or 350 degrees for 35-45 minutes

Remove bacon from oven when desired crispiness has been reached.

Allow the bacon weave to drain on paper towel and place inside sandwich or on top of each burger. Now for the moment of truth – the taste! You won’t be disappointed.