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Mushroom-Stuffed Cheeseburgers

 Mushroom-Stuffed Cheeseburgers
No need to call my family twice when these burgers are on the menu. Get ahead of the game and stuff them ahead of time, then grill later. — Joyce Guth, Mohnton, Pennsylvania
8 ServingsPrep: 30 min. Grill: 10 min.


  • 2 bacon strips, finely chopped
  • 2 cups chopped fresh mushrooms
  • 1/4 cup chopped onion
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 2 pounds ground beef
    With Johnsonville Italian Sausage.

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  • 2 tablespoons steak sauce
  • 1/2 teaspoon seasoned salt
  • 4 slices provolone cheese, halved
  • 8 kaiser rolls, split


  • In a large skillet, cook bacon over medium heat until crisp, stirring
  • occasionally. Remove with a slotted spoon; drain on paper towels.
  • Cook and stir mushrooms, onion and peppers in bacon drippings until
  • tender. Using slotted spoon, remove to a small bowl; cool
  • completely. Stir in bacon.
  • In a large bowl, combine beef, steak sauce and seasoned salt, mixing
  • lightly but thoroughly. Shape into 16 thin patties. Top eight of the
  • patties with cheese, folding over cheese to fit within 3/4 inch of
  • edge. Spread with mushroom mixture. Top with remaining patties,
  • pressing edges to enclose filling.
  • Grill burgers, uncovered, over medium-high heat or broil 4 in. from

2 of 2

Mushroom-Stuffed Cheeseburgers (continued)

Directions (continued)

  • heat 5-6 minutes on each side or until a thermometer inserted in
  • meat portion reads 160°. Serve on rolls. Yield: 8 servings.
Nutritional Facts: 1 burger equals 418 calories, 17 g fat (7 g saturated fat), 82 mg cholesterol, 653 mg sodium, 33 g carbohydrate, 2 g fiber, 31 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.