Shake Shack’s Shroom Burger is one of my all-time favorites. Especially the Shroom Stack. For those who don’t know is a portobello mushroom stuffed with cheese and fried. Then placed on a smash burger with some shack sauce.
I took quite a few liberties with this recipe, first this is not a burger. There is no bun, lettuce, or tomato. The shack sauce has no ketchup or pickles.
But we do our best experimenting with this one and the end result is a 10 out of 10. I may be a little biased.
I don’t know if frying at home a problem for anyone else… especially when it’s just for me. It’s just so much oil for something so small.
Guess I could have used the air fryer but that’s another headache for me entirely.
This oven fried version came out perfectly and much cleaner. Crispy, crunchy, cheesy. Using protein powder instead of flour and ground pork rinds instead of panko breadcrumbs makes this fully low-carb.
There is a 1-minute version of this recipe on my Instagram and many more to come in that format.
What I needed to make this:
Portobello mushroom
Munster and Colby Jack cheese
Mayo
Diced jalapenos
Smoked paprika
garlic paste (garlic in most forms would work… minced, powder, etc.)
oil (I used avocado)
egg
Unflavored protein powder
Grounded pork rinds
Salt, pepper, garlic powder
The quick version:
Pull out as much moisture out of the mushrooms as possible. This can be done in the oven, microwave, or toaster oven.
Make the “shack sauce” by mixing mayo, garlic paste, smoked paprika, diced jalapenos, and season to taste.
The mushrooms are going to be sandwiched together. To hold them spread a layer of the mayo and add the cheeses.
First coat the mushroom in the unflavored protein powder, then into the beaten egg. Then cover completely in the ground pork rinds.
I placed it onto a baking rack and into the oven at 375 for 25-30 minutes.
That’s pretty much it, enjoy with some extra sauce.
