Burger Stuffed Portobello Mushrooms

Burger Stuffed Portobello Mushrooms

On Saturday, we headed off to the mushroom plant. You might remember that I told you, we have a mushroom plant near me and you can get these beautiful portobello mushrooms for cheap ( a paper bag filled to the top with about 20-23 mushrooms for $2).  We bought several bags,  since hubby takes them to our friends when he goes back to work. 

While we were there, the girl that checked us out told me that someone brought her some mushrooms that were stuffed as a burger.  I thought they sounded great so I looked online for recipes. I found a few but none really appealed to me so I took a little from one and some from another to make my own.

I wiped the mushrooms clean with a paper towel and removed the stems. I chopped up the stems and sauteed them with some onions and then added the ground meat. I used organic grass fed beef, but you could use what you like.

I then added some Worcestershire sauce, yellow mustard, fresh parsley, garlic, mozzarella cheese, cheddar cheese and Panko bread crumbs.  I pilled the mixture into the mushrooms and then added some cheddar cheese on top and baked at 350 degrees for about 20 minutes. 

Based on what the girl told me, I added a slice of tomato and a piece of dill pickle on top. I did this on a few and left others plain and just served tomatoes and the pickles on the side. 

I had my in-laws and my brother-in-law for dinner and these were a big hit. I made 14 of them and none were left. 

They liked them with the pickle on top, but not the tomato so much. They ate the tomatoes on the side. 

I hope I can give you the exact ingredients since I did not measure anything.  

Recipe                                                                   Print

Burger Stuffed Portobello Mushrooms

Ingredients:

1 lb of ground meat (I used organic grass fed beef)

1/2 cup onion, diced

1 tbsp. Worcestershire sauce

1 tbsp. yellow mustard

1-2 cloves garlic, minced

Salt and pepper to taste

2 tbsp. mozzarella cheese

2 tbsp. cheddar cheese

2-3 tbsp. Panko bread crumbs
1-2 tbsp. fresh parsley

Cheddar cheese for topping

1 tbsp. Olive oil

Directions:

1. Preheat oven to 350 degrees.

2. Brown beef on skillet and add the chopped mushroom stems. Remove from pan and add olive oil. Saute onions and then add garlic. 

3. Add beef back in and then add mustard, Worcestershire sauce, mozzarella and cheddar cheeses *.  Stir in Panko bread crumbs. Then add parsley.
4. Place mushroom caps onto baking pan. Sprinkle with olive oil and salt and pepper. 
5. Spoon meat mixture into each mushroom. Top with additional cheddar cheese and bake for 20 minutes.  Serve warm. You can add a slice of tomatoes and a slice of dill pickle or serve plain.

* You can substitute and kind of cheese. I used both mozzarella and cheddar since that is what I had.

You could use these as appetizers as well. My mushrooms were big enough to have for dinner. 

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