Cheeseburger Mushrooms

Cheeseburger Mushrooms

March 16, 2016   11 Comments

I am pretty sure I have never featured a recipe with the title “cheeseburger” before.

Why? I haven’t found a recipe that approached healthy. This take on "cheeseburger" is different because we are using mushrooms and a little bit of beef to get a tasty cheeseburger bite.

This isn’t your 1/2 pound double cheeseburger with bacon, mayo, and barbecue sauce.

My family ate these for dinner happily - though my husband renamed them "dirt burgers". They are not attractive without the tomatoes.

Don’t be afraid of mushrooms because of the dirt. I learned a new method of washing them that makes it go fast. Simply fill a bowl with cold water, dunk the mushrooms, and swish them around until the dirt falls off. Place them on paper towels and dry them and you are good to go. I used to wipe them individually and I have found that isn’t necessary.

Buying a ¼ pound of beef is next to impossible unless you have a butcher. I bought a pound and then froze the rest for another recipe.

Have you made cheeseburger mushrooms?

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Cheeseburger Mushrooms Recipe

Makes 15-20 mushrooms

2 pounds Cremini or Baby Bella mushrooms
¼ pound ground beef
¼ avocado
1 tablespoon Worcestershire sauce
½ teaspoon ground black pepper
dash of cayenne
3 thin slices cheddar cheese

1 large tomato sliced
6 basil leaves

Heat oven to 350 F. Wash the mushrooms in a large bowl of water, dunking them until the dirt is off. Dry with paper towels. Remove mushroom stems and chop half of them (discard the other half or save for another purpose). Mix in a medium bowl with beef, avocado, Worcestershire sauce, black pepper, and cayenne.

Place mushroom caps on a rimmed baking sheet. Place beef mixture in each cap and top with a small slice of cheddar cheese. Bake for 20 minutes. Top with tomato slice and basil leaf and serve immediately.

One mushroom is 50 calories, 2.3 g fat, 1.1 g saturated fat, 3.4 g carbohydrates, 1.2 g sugar, 4.5 g protein, 1.1 g fiber, 41 mg sodium, 1 SmartPt

Points values are calculated by Snack Girl and are provided for information only.
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Am I reading that right, that you don't have to pre-brown the beef -- just mix it with the avocado, etc & put it in the oven to bake? That would be super convenient.

on March 16, 2016

These look great - thank you for the idea! Just watched "In Defense of Food" again last night...& these definitely qualify as real food :-)

on March 16, 2016

They sound good but I am thinking that if this is your main course most folks will want to eat about 8 of these. Hmmm, over 18 grams of of fat and 400 calories. I don't think this is for me.

on March 16, 2016

I do this with portobello mushrooms. I use soy crumbles because I don't eat meat. But I mix a little bit of ketchup, mustard, and relish with my crumbles. Top or mix with cheese depending if I want it all through the mixture or on top. And top with lettuce, tomato, and pickle. So good!

on March 16, 2016

These sound really good but I would use as a appetizer not a main meal being it the sat.fat would really add up. I have to watch my sat.fat because of my triglycerides.

on March 16, 2016

YUM ! Can't wait to try these- I'll use Beyond Meat- a pea protien meat substitute that my husband ( a meat eater) says he'll eat anytime!!

on March 16, 2016

What a clever idea! I'll try these soon as a party nibble.

on March 16, 2016

I like this idea, too, but will substitute ground venison, as it is a leaner meat. We don't buy any ground beef, anymore.

on March 16, 2016

That looks delicious.

on March 16, 2016

YUM ! Can't wait to try these- I'll use Beyond Meat- a pea protien meat substitute that my husband ( a meat eater) says he'll eat anytime!!

on March 29, 2016

I’m drooling! Love cheese Burger, so creative.

on October 3, 2016

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