These mushrooms were extremely tasty and definitely reminded me of a loaded cheeseburger. I adjusted the measurements a little since I wanted to use portobello mushrooms and serve this as an entree, so I used a full pound of meat and just tripled the rest of the ingredients. Same concept, just on a bigger scale. Gloria noted in her post that her family serves similar mushrooms using bacon instead of ground beef, so I decided to add a couple slices of bacon in there just to spruce it up a bit :) It added a ton of great flavor to the filling! These were perfect for an entree, but they'd also be great if you use smaller mushrooms and serve them as a side dish or appetizer. Enjoy!
- 6 portobello mushroom caps
- 1 lb. of ground beef
- 4 slices of bacon, cooked and crumbled
- 2 1/4 tsp. Lawerys Seasoning Salt
- 1 cup onion, finely diced
- 2 tbsp. plus 3/4 cup of sharp cheddar cheese, grated
- 1/2 cup light mayonnaise
Preheat oven to 375 degrees F.
Clean mushrooms with a damp paper towel. Line a baking sheet with foil and spray with non-stick cooking spray. Place mushrooms topside down on foil lined baking sheet and cook for 5 minutes. Remove from oven and set aside.
Brown ground beef in a non-stick skillet. Season beef with seasoning salt halfway through the cooking process. Once beef is cooked, drain off the fat and place ground beef in a medium bowl to cool. Once beef is room temperature, stir in onions, bacon bits, 2 tbsp. cheese and mayonnaise.
Generously fill each mushroom with the beef mixture. Sprinkle filled mushrooms with grated cheese. Bake for 20 minutes or until the cheese is melted and lightly browned.
Source: Adapted from The Ginger Snap Girl