Swiss Cheeseburger Stuffed Mushrooms
Think mushroom swiss burger in bite-size form.
These juicy little bites are so pretty and fun to serve and they taste just like mushroom swiss burgers! I mixed some quinoa and spinach into the lean burger meat so they are healthy too. The ketchup, mustard, and onion are mixed into the meat too. We had our Easter dinner yesterday, so I served these yummy shrooms up to my family for lunch today and everyone loved them.
They’re super easy and quick to make, too. Mix the burger mixture, stuff in the mushrooms, bake for 10 minutes, add the cheese and bake a few more minutes until the cheese is nice and melty, then top with lettuce and tomato and enjoy! They can be eaten as finger food (but make sure you have napkins on hand to wipe off the juices) or use a knife and fork to cut them up and eat them like a more civilized human being. As civilized as you can be when you’re eating juicy mushroom swiss burger stuffed mushrooms.
- 1 lb. fresh mushrooms (I used baby bellas)
- 1 teaspoon butter
- 1/3 cup finely chopped onion
- 1 - 3 cloves garlic, peeled & chopped fine
- 1 cup frozen chopped spinach, thawed
- 1 lb. very lean ground beef or venison
- 1/3 cup cooked quinoa
- 2 Tablespoons spicy brown mustard
- 1 Tablespoon ketchup
- 1 teaspoon soy sauce
- 1 1/2 teaspoons Red Robin Seasoning (or your favorite seasoned salt)
- 1/2 teaspoon chipotle powder
- Freshly ground pepper
- Sliced baby swiss cheese
- Fresh greens or basil leaves
- Fresh tomato slices
- Preheat the oven to 400 F. De-stem the mushrooms. Chop half of the stems into little bits and save the rest for another purpose.
- Heat a small frying pan over medium heat. Add the butter, then the shopped mushroom stems, onion and garlic. Saute until the onion is soft & translucent.
- In a small mixing bowl, thaw the spinach in the microwave and then mix with the mushroom onion mixture. Add the ground meat, quinoa, mustard, ketchup, soy sauce and seasonings. Stir to mix well.
- Stuff the mushroom caps with the meat mixture and set them on a rimmed baking sheet. Drizzle a little ale or wine in the bottom of the pan. Bake at 400 F. for 10 minutes, then top each mushroom cap with a small slice of swiss cheese. Bake for another 5 minutes or until the cheese is melted.
- Top each mushroom cap with a leaf or two of lettuce (or basil), then a tomato slice. Enjoy them while they're hot!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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