No boring beef dinners here! This recipe is a fantastic way to use leftovers from your summer cookouts. Transform your leftover burger patties into this delicious bacon cheeseburger stuffed Portobello mushroom meal in minutes with this quick and simple recipe.
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
2 1/2lb hamburger patties
1/2c bacon cheddar ranch dip
1/2c shredded cheddar or mixed cheese
1/4c diced yellow/sweet onion
1tbsp olive oil
Directions
Clean mushrooms and remove stems. Set in baking dishes to stuff. Sauté onion on heated pan with olive oil. When about halfway cooked (5m), crumble hamburger patties in to pan and mix through. Cook for another five minutes then remove from heat. Add bacon cheddar ranch dip and shredded cheese and mix together evenly. Spoon the mixture in to your two Portobello caps and bake at 350 degrees for 20m or until mushrooms are cooked down. Add additional time for softer mushrooms.
Tips from your Top Goose:
Fresh ground beef will work just fine - use 1/4lb beef per mushroom and cook beef in skillet mixing in Worcestershire sauce, salt, pepper, garlic and onion powder or whatever your preferred hamburger seasoning is.
Bacon cheddar ranch dip is used as the binder here and is made with whipped cream cheese, ranch dip mix, shredded cheddar or mixed cheese and crumbled bacon. You can use ranch dressing with cream cheese if you don’t have the mix packets.
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