I’ve included instructions for a two Portobello mushroom dinner below but this recipe can easily be multiplied for larger meals.
Bacon Cheeseburger Stuffed Portobello Mushrooms Recipe
Here’s what you’ll need:
2 Portobello mushroom caps
1/2lb ground beef
1/4c whipped cream cheese
1/4c crumbled or shredded cheese of choice (recommend Colby, Swiss or White American)
2 slices for melting on top with cheese of choice (recommend Colby, Swiss or White American)
1/4c diced yellow/sweet onion
1/4c diced green pepper
2 diced mushrooms
1tbsp olive oil
Directions
Clean Portobello mushrooms and remove stems. Set in baking dishes to stuff. Sauté diced onion, green pepper and mushrooms in heated pan with olive oil. When about halfway cooked (5m), add ground beef or thinly shaved steak to pan and stir through. Cook for another five minutes then remove from heat. Add whipped cream cheese and crumbled cheese and mix together evenly. Spoon the mixture in to your two Portobello caps and bake at 350 degrees for 15m, add sliced cheese on top and bake for another 10m or until mushrooms are cooked through. Serve hot and enjoy!
Tips from your Top Goose:
Try a fun variation by adding crumbled bacon to your mixture and/or drizzling ranch on top.
Make a fun appetizer platter by stuffing bite sized mushrooms with the meat and veggie mixture and cheeses.
Make a bit extra and make our Sloppy Phil sandwich on a hamburger bun with sliced cheese.
Find helpful product reviews on many of our favorite go-to products in The Silly Goose kitchen from our very own Head Honker at head-honker.com!
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