Cheeseburger Stuffed Portobello Mushrooms

Looking for a creative way to enjoy all the flavors of a juicy cheeseburger without the bun? These Cheeseburger stuffed portobello mushrooms are high in protein, low in carbs, and bursting with juicy, cheesy flavor. They deliver all the satisfaction of a cheeseburger with a drizzle of homemade “fancy sauce” that rivals In-N-Out or Shake Shack. Perfect for a quick, satisfying dinner for two.

Why you’ll love it

These baked cheeseburger-stuffed portobello mushrooms are packed with a flavorful, seasoned ground beef mixture and topped with melted cheddar cheese, they’re high in protein, low in carbs, and incredibly satisfying. The addition of a homemade “fancy sauce”—a tangy, smoky drizzle that rivals the best burger joints—takes this dish to the next level. Whether you’re making a cozy dinner for two or trying something new for burger night, these stuffed mushrooms are sure to impress!

Substitutions

• Ground Beef: Use ground turkey, chicken, or a plant-based alternative.
• Cheddar Cheese: Swap for Swiss, gouda, or pepper jack.
• Pickle Brine: Replace with white vinegar or omit.

Pro Tips

• Pat the mushrooms dry before stuffing to reduce excess moisture during baking.
• Add baking soda to the ground meat for moisture retention. Read my blog all about adding baking soda to ground meat.
• Broil the mushrooms for 1–2 minutes after adding the cheese for a charred finish.

Recipe!

Ingredients

For the Burger Meat:

• 6–8 oz ground beef
• 1/4 onion, diced finely
• 1 clove garlic, grated
• 1 tablespoon panko
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/2 teaspoon parsley, chopped
• 1 teaspoon olive oil
• 1/2 teaspoon balsamic vinegar
• 1/4 cup shredded cheddar cheese

For the Stuffed Mushrooms:

• 2 large portobello mushrooms (stems and gills removed)
• Olive oil, for brushing
• 2 slices cheddar cheese (or preferred cheese)
• Optional toppings: diced tomatoes, shredded lettuce, pickles

For the Fancy Sauce:

• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon ketchup
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon onion powder
• 1 teaspoon pickle brine

Instructions

Step 1: Mix the Meat
In a small mixing bowl, combine all burger meat ingredients, including the baking powder. Mix gently until just combined. Cover and refrigerate for at least 2 hours or overnight.

Step 2: Prep the Mushrooms
Preheat oven to 375°F (190°C). Gently remove the stems and scrape out the gills from the portobello mushrooms using a spoon. Place the mushrooms on a small lined baking sheet, gill side up. Brush with olive oil and lightly season with salt and pepper.

Step 3: Stuff the Mushrooms
Divide the burger mixture into two portions. Shape each portion into a patty and press it into the cavity of each mushroom.

Step 4: Bake
Bake for 20–25 minutes, or until the internal temperature of the meat reaches 160°F (71°C).

Step 5: Add Cheese
Place a slice of cheese on each mushroom and bake for an additional 2–3 minutes, or until the cheese melts.

Step 6: Make the Fancy Sauce
While the mushrooms bake, whisk together mayonnaise, Dijon mustard, ketchup, smoked paprika, onion powder, and pickle brine in a small bowl.

Step 7: Garnish and Serve
Drizzle the fancy sauce over the baked mushrooms. Top with diced tomatoes, shredded lettuce, or pickles, if desired. Serve hot.

Cheeseburger Stuffed Portobello Mushrooms

These Cheeseburger stuffed portobello mushrooms are high in protein, low in carbs, and bursting with juicy, cheesy flavor. They deliver all the satisfaction of a cheeseburger with a drizzle of homemade "fancy sauce" that rivals In-N-Out or Shake Shack. Perfect for a quick, satisfying dinner for two.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine American

Servings 2

Equipment

• 1 small baking sheet
• aluminum foil
• 1 medium mixing bowl

Ingredients

  

For the Burger Meat:

• 6-8 oz ground beef
• 1/4 onion diced finely
• 1 clove garlic grated
• 1 tablespoon panko
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/2 teaspoon parsley chopped
• 1 teaspoon olive oil
• 1/2 teaspoon balsamic vinegar
• 1/4 cup shredded cheddar cheese

For the Stuffed Mushrooms:

• 2 large portobello mushrooms stems and gills removed
• Olive oil for brushing
• 2 slices cheddar cheese or preferred cheese
• Optional toppings: diced tomatoes shredded lettuce, pickles

For the Fancy Sauce:

• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon ketchup
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon onion powder
• 1 teaspoon pickle brine

Instructions

 

Step 1: Mix the Meat

• In a small mixing bowl, combine all burger meat ingredients, including the baking powder. Mix gently until just combined. Cover and refrigerate for at least 2 hours or overnight.

Step 2: Prep the Mushrooms

• Preheat oven to 375°F (190°C). Gently remove the stems and scrape out the gills from the portobello mushrooms using a spoon. Place the mushrooms on a small lined baking sheet, gill side up. Brush with olive oil and lightly season with salt and pepper.

Step 3: Stuff the Mushrooms

• Divide the burger mixture into two portions. Shape each portion into a patty and press it into the cavity of each mushroom.

Step 4: Bake

• Bake for 20–25 minutes, or until the internal temperature of the meat reaches 160°F (71°C).

Step 5: Add Cheese

• Place a slice of cheese on each mushroom and bake for an additional 2–3 minutes, or until the cheese melts.

Step 6: Make the Fancy Sauce

• While the mushrooms bake, whisk together mayonnaise, Dijon mustard, ketchup, smoked paprika, onion powder, and pickle brine in a small bowl.

Step 7: Garnish and Serve

• Drizzle the fancy sauce over the baked mushrooms. Top with diced tomatoes, shredded lettuce, or pickles, if desired. Serve hot.

Keyword easy weeknight dinners, high protein meals, low carb recipes, stuffed mushroom recipe