Mushroom Stuffed Cheeseburger. Top with remaining patties, pressing edges to enclose filling. In a medium bowl, combine ground beef, Worcestershire sauce, yellow mustard and garlic. Season with salt and pepper and stir until fully combined.

Pile onto mushroom caps and bake until cheese is melted and mushrooms are cooked. If you are a mushroom lover (like me), and want a robust mushroom flavor, use a full-flavored wild mushroom like morels or porcinis. Other mushrooms (crimini, portobello, shitake, or even button) will work, just make sure you remove the tough stems before chopping. You can have Mushroom Stuffed Cheeseburger using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Mushroom Stuffed Cheeseburger

Prepare 8 slice of Bacon.
It's 2 cup of Chopped mushroom.
It's 1/4 cup of Chopped onion.
Prepare 1 cup of Sweet red pepper.
You need 1/4 cup of Green pepper.
It's 2 lb of Lean ground beef.
Prepare 2 tbsp of Steak sauce.
It's 1/2 tsp of Seasoned salt.
Prepare 4 slice of Provolone cheese.

Mix ground beef and Hamburger Seasoning. The Best Stuffed Burgers Recipes on Yummly Mushroom And Swiss Stuffed Burgers, Caramelized Onion And Goat Cheese-stuffed Burgers, Inside Out Mega Burgers! (stuffed Burgers) These Keto Cheeseburger Stuffed Portobello Mushroom Caps are a great low-carb dinner option that the entire family will love! There are few foods that are as cravable as a nice juicy cheeseburger, and these Keto Cheeseburger Stuffed Portobello Mushroom Caps are the perfect way to get your burger fix without the high carb bun.

Mushroom Stuffed Cheeseburger step by step

In a large skillet cook and stir bacon over medium heat until crisp. Remove with slotted spoon, drain on paper towels. Cook and stir mushrooms, onions and peppers in bacon drippings until tender. Using slotted spoon, remove to a small bowl, cool completely. Stir in bacon.
In a large bowl, combine beef, steak sauce and season salt, mixing lightly but thoroughly. Shape into 16 thin patties. Top 8 of the patties with cheese, folding over cheese to fit within 3/4 inch of edge. Spread with mushroom mixture. Top with remaining patties, pressing edges to enclose filling..
Grilled stuffed burgers, uncovered, over medium-high heat for 5 to 6 minutes on each side or until a thermometer inserted in meat portion reads 160°..

Plus you get all the added benefits of the nutrient-dense portobello. Dice the stems and set aside. Remove from pan and place stem side up in a baking dish. In the same pan, brown the beef and stir in shallots and mushroom stems to soften. I have a feeling you are having feelings about this Portobello Mushroom Burger.