Meaty, cheesy and BACON LOADED. These stuffed mushrooms are crazy good. Ground beef, bacon, and three different cheeses plus some of our favorite burger toppings make this mouthwatering recipe a perfect game day snack.
Mushrooms are a great appetizer! They can be crab stuffed or you can add with anything from salsa, to your favorite pizza toppings and of course in this recipe seasoned beef and bacon!
Prep up to 48 hours ahead of time making this an easy favorite for any party!
What Mushrooms to Use
What mushrooms should you use for stuffed mushrooms? The variety doesn’t matter too much, look for fresh and firm mushrooms.
I’ve used white, button or crimini mushroom caps all with great results. Alternately you can pile the stuffing high into giant Portobello caps, then baking and serving as a savory, hearty (and low carb) entrée.
How to Prep Mushrooms for Stuffing
Mushrooms are very absorbent, so don’t submerge in water. Instead, wipe the caps with dampened paper towels to remove any bits of compost sticking to them. If you must, give them the quickest rinse under the faucet and immediately dry and wipe with paper towels.
To prepare for stuffing:
- Remove the stem by bending slightly. I then use a tomato huller (they cost about $1 at the dollar store) to core out some of the flesh.
- Scrape the black gills from portobellos. Or, if using button or criminis, snap the stems off to produce hollow spaces for the filling.
- There’s no need to remove the gills from the smaller mushrooms (but do scoop out some of the middle for more of that luscious filling).
How to Make Stuffed Mushrooms
Stuffed mushrooms are easy and require very little prep. They can be made up to 48 hours in advance and baked as your guests arrive.
- Cook and drain bacon and ground beef with onion and garlic
- Stir in cream cheese and seasonings.
- Pile onto mushroom caps and bake until cheese is melted and mushrooms are cooked.
Can You Freeze Them?
Leftovers will keep in the fridge for up to four days. Reheat by popping in a preheated oven or microwave.
You can freeze stuffed mushrooms for make ahead convenience, provided you do not bake them first. Prepare them with the stuffing but do not top with cheese. Place in a single layer in a freezer container. They will keep for three months.
To bake, first thaw at room temperature or in the refrigerator overnight. Then top with cheese and bake.
More Mushroom Faves
- Creamy Mushroom Risotto – flavorful comfort dish!
- Pizza Stuffed Mushrooms – two favorites combined!
- Chicken Mushroom Casserole – super easy to prepare
- Honey Glazed Mushroom Pork Chops – easy dinner favorite
- Garlic Butter Portobello Mushroom – quick side dish
- Creamy Bacon Mushroom Fettuccine – rich, creamy & cheesy
Cheeseburger Stuffed Mushrooms Recipe
Ingredients
- ½ pound lean ground beef
- ½ onion finely chopped
- ¼ teaspoon garlic powder
- 4 tablespoons cream cheese
- 2 teaspoons ketchup
- ½ teaspoon yellow mustard
- 3 slices bacon
- 2 dashes Worcestershire sauce
- 15 medium mushrooms
- ¼ cup shredded cheddar cheese
- ¼ cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F.
- Cook bacon until crisp, drain on paper towels, crumble & set aside.
- In a pan, brown ground beef, onion & garlic powder until beef is cooked through. Drain any remaining juices.
- Meanwhile, pull the core out of the mushrooms and discard. I use my strawberry/tomato huller to scrape out a little bit more of the mushrooms.
- Stir cream cheese into the beef until melted. Add ketchup, mustard, ¼ cup cheese, Worcestershire sauce, crumbled bacon, and stir until combined.
- On a parchment lined pan, fill each mushroom with the beef mixture. Top with mozzarella cheese and bake 20 minutes or until cheese is melted and mushrooms are cooked.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer
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Need more recipes for my loved ones they love the receipts given already so I need more to keep them happy please and thank you
This was just as great as they looked and tasted like a cheeseburger not missing the bread.
I was sceptical about how this recipe would turn out, to my surprise I loved it. I doubled the recipe and over filled 20 baby Bella mushrooms. Cooked them for an extra 10 minutes. Delicious.
I love this recipe, but both times I’ve made it, it took longer than 10 min. to prepare.
I am disabled and looking for recipes I can easily make without having to stand for a long period of time. Thank you for what I have seen already. They look sooo easy to prepare and serve.
Hi LisaJo, I hope you find many recipes that you want to make!
Your recipes look fabulous! I am a single mom of a 17 yr old daughter and she loves appetizers for dinner..cannot wait to try some of these!
Thank you Jennifer!
Your recipes look fabulous! I am a single mom of a 17 yr old daughter and she loves appetizers for dinner..cannot wait to try some of these!
I do something similar to this, but I do not discard the stems. Grind them up in a small food processor and add to the meat mixture. Adds flavor and bulk.
I chop up the mushroom stems and use them in the stuffing. Also use cream cheese, canned crab meat instead of beef. Parmesan cheese, cheddar or whatever I have at the time. yummy. I will have to try the ground beef ones.
Love the crab ones too, always so good!
I’m going to make this but use Large Portabello’s and it will be main dish meal. It sounds yummy
Great idea! I bet that would be delicious!
Instead of wasting the mushroom cores, chop them finely and add to meat mixture.
Instead of discarding the mushroom stems, I chop mine and put them in with the hamburger mixture.
Great idea!
Wow! These sound amazing and a recipe we will definitely be keeping. We’ve shared this with all our social networks because it’s just too good not to share.
Thanks!
My mouth is watering just reading about this recipe. I’ll fix these tomorrow night for my truck driving son. We all love mushrooms. Thanks.
OMG THIS WAS GO GOOD. I JUST MADE IT FOR SUPPER. THANKS FOR PRINTING THIS. GRANDMA KNOWS BEST.LOL
This is very similar to a dish my grandmother made when I was a little girl, and I made it for my kids, and now for my grandkids… Cheeseburger pie. We’d brown the ground beef in a little water to help pull out any additional fat and grease, then drain, add chopped onions & bell peppers, mushrooms, ketchup, mustard, a shake of worcestershire, a tbl spn of sugar, and let it simmer for about 20 minutes. In the meantime, take out a frozen deep dish pie shell, brush with a little egg yolk and slide into the oven to brown. Once lightly brown, pull the pie crust out of the oven, grate enough medium cheddar cheese just to cover the crust, then spoon in the hamburger mixture into the pie crust and cover with remaining grated medium cheddar cheese (generously) and bake at 350 for about 15 minutes to melt cheese sufficiently. Pull from the oven and cool. Cut and serve. It’s a family pleaser.
That sounds absolutely wonderful! I”m going to give it a try!
Fixed your recipe tonght and it is def a keeper. Very delicious.
OH MY HECK!!! These look amazing!!!
These look great!
I’d love if you entered this month’s Pantry Party. Our theme is stuffed, so this would fit in perfectly!
Visiting from Recipe Sharing Monday. I have no doubt these would be a hit at any party. (well, except maybe a vegetarian one!)
They work as vegetarian as well. I used a can of rinsed white kidney beans. I used Dayia Cream cheese. No other cheese or bacon. I mashed the beans. Used it as a filling as as a dip. Put chopped Dill Pickles on the dip. It was tasty.
Sounds like a great appy! My son loves mushrooms, gonna keep this in mind:@)