Bacon Cheeseburger Stuffed Mushrooms
Prep time: 
Cook time: 
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Serves: 20 mushrooms
Baby portobella mushrooms are stuffed with a delicious blend of ground beef, onions, garlic, and cream cheese. Topped with cheese, bacon, lettuce, and tomato, you have the flavor of a bacon mushroom cheeseburger in every bite!
  • 20 baby bella mushrooms, stems gently removed
  • 6 ounces lean ground beef
  • 3 slices thick cut bacon
  • ¼ cup red onion, minced
  • 2 cloves garlic, finely minced
  • salt and pepper to taste
  • 4 ounces low fat cream cheese
  • 5 slices Swiss cheese, each slice cut into quarters
  • shredded lettuce and diced tomatoes to garnish
  1. Preheat the oven to 350F. Rinse the mushroom caps and stems and pat dry. Place the mushrooms stem-removed-side-up on an ungreased baking sheet. Cut the woody ends off the stems and then finely chop the
  2. Brown the ground beef, chopping it as finely as you can. Set aside.
  3. Cook the bacon until crisp and then place on a paper towel to drain any excess grease. Remove all but 1 tablespoon of the bacon grease. Add the chopped mushroom stems, minced red onions, and garlic, sprinkle with the salt and pepper, and cook for about 3 minutes.
  4. Add the cream cheese and continue cooking and stirring over medium heat until the cream cheese melts completely. Stir the ground beef back into the pan and cook until everything is evenly combined.
  5. Spoon the beef mixture into the mushroom caps -- you want to pile the filling in there. Bake for 11 minutes. Place the quartered cheese slices on top of each mushroom and then bake for 11 more minutes.
  6. Crumble the bacon and sprinkle it over each mushroom. Top with shredded lettuce and tomato. Serve warm.
If you are serving these as an appetizer, you can top them with the bacon and then keep them in the oven set to warm until you are ready to serve (up to an hour). Garnish with the lettuce & tomato AFTER you take them from the oven.
Recipe by Sugar Dish Me at