Mushroom Burger Stromboli Recipe

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We live in a logging camp, and grocery stores are far away. So I do a lot of baking from scratch. Slices of this stromboli taste just like a mushroom burger. - Judy Bitz, Hoonah, Alaska
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min.
MAKES: 8 servings


  • 1 package (1/4 ounce) active dry yeast
  • 2-1/2 cups warm water (110° to 115°)
  • 2 tablespoons vegetable oil
  • 2 tablespoons salt
  • 2 teaspoons sugar
  • 7 to 7-1/2 cups all-purpose flour
  • 1 pound ground beef
  • 1/4 cup chopped onion
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 pound fresh mushrooms, chopped
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon seasoned salt
  • 1/8 teaspoon pepper
  • 4 cups (16 ounces) shredded mozzarella cheese
  • Optional toppings: sour cream, jalapeno peppers, hot pepper sauce

Nutritional Facts

1 each: 721 calories, 24g fat (11g saturated fat), 73mg cholesterol, 2496mg sodium, 91g carbohydrate (4g sugars, 4g fiber), 34g protein.


  1. In a bowl, dissolve yeast in water. Add oil, salt, sugar and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  2. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add soup, mushrooms and seasonings; set aside.
  3. Punch dough down; divide in half. On a floured surface, roll each portion of dough into a 15-in. x 10-in. rectangle. Transfer to a greased baking sheet. Spoon the beef mixture lengthwise down half of the rectangle to within 1 in. of edges. Fold dough over filling. Pinch edges to seal. Cut four diagonal slits on top of loaves. Cover and let rise until doubled, about 45 minutes.
  4. Bake at 350° for 30-35 minutes or until golden brown. Cut into slices. Serve warm with toppings of your choice. Yield: 2 loaves.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mushroom Burger Stromboli in Taste of Home Ground Beef Cookbook 1999, p83

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galinthewoods User ID: 3317961 33270
Reviewed Sep. 15, 2011

"This recipe makes a lot of food, and it stretched 1 pound of hamburger to make 4 meals for our family of 3. The strombolis baked up flat, kind of reminiscent of calzones when they are cut into serving sizes. We topped ours with a little mayo and some sliced tomato, kind of like a hamburger. Mustard would have been good, too."

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