Cheeseburger Stuffed Mushrooms

This weekend I had Italian…like really bad for you Italian food. The amount of carbs is probably 5x the amount I normally consume. Then you know what happened? I gained 3 lbs…all because of bad food choices. I am annoyed with myself lol. However, starting yesteday, I am making sure I do no cheating, NO sugar, NO starch. I am also doing a 30 day bootcamp with Alison from Insulin Resistance Diet Info starting Sept. 8th, but I am cutting out the bad now because I cant afford to wait any longer. I also told myself, if I can do well on this program with no cheating, and lose 15 to 20 lbs by Oct. 15th I am going to buy this Michael Kors Chelsea Bag. Nothing wrong with rewarding yourself lol. I really want that bag, and chances are I will buy it either way, but I will feel better about it if I work for it.

So anyway, I made these stuffed mushrooms for my husband’s lunch. I usually experiment at lunch time to see if he likes it. All was good :)
6 medium portobello mushrooms
1/4 lb Ground Beef
1/4 Avocado
1 tsp Worcestershire
1 Tbsp Parmesan Cheese
1/2 tsp salt
1/2 tsp pepper
dash of cayenne
6 small slices Cheddar Cheese (I cut mine from a large block)
3 cherry tomatoes, sliced
6 basil leaves
Preheat your oven to 350 degrees.
Remove the stems from your mushrooms, and cut them along the bottom sides to make a smooth edge. Scrape out the brown middle of the mushroom into a bowl. The brown insides are called Gills just FYI lol.
In the same bowl, mash up the avocado, then add the beef, Worcestershire, Parmesan, salt, pepper and cayenne. Mix together until everything is combined.
Stuff the mushrooms with the beef mixture, then top with cheddar cheese.
Place each mushroom in a baking dish, and place in the oven for approximately 20 minutes until the cheese is melted and beef is cooked through.
Once removed from the oven, top with 1 basil leaf and slice of tomato.
Recipe makes 6 mushrooms
Each mushroom has 2.5 net carbs


  1. says

    I don’t have to cook the beef ahead of time – it cooks in the oven? Or am I misunderstanding? Thanks in advance – these look tasty & I have a party coming up this weekend!

  2. says

    Making these tonight…they look yummy! How long did it take you to lose the 65 pounds? I am down about 30 and it’s been 8 weeks. I feel like it is moving soooo slowly now :-/

    • says

      Let me know how you like them!!

      I have lost a total of 78 lbs now so far. It’s kind of a hard question to answer, because each person loses weight differently and slow steady weight loss usually means it stays off. Quick weight loss is more likely to come back. It took me 6 months to lose 50 lbs, and I know people who will lose 50 lbs in a year, just depends on your body. I have had set backs along the way, I had back surgery and couldnt work out or anything for nearly a year, I got pregnant and had a c-section, the military moved us a lot and that threw me off. I started Thanksgiving 2010, and as of today its 78 lbs, but keep in mind almost 3 of those years I couldnt lose weight because of one of those reasons I just listed. THIS year I have lost 20 lbs and 26″, went down in body fat percentage and built some muscle. Are you saying 30 lbs isnt good enough for 8 weeks? Cause 30 lbs in 8 weeks is AMAZING, many people dont get that much in such a short time. Have you stopped losing? Maybe you have plateaued? If you stop losing, you may need to tighten up your work schedule and diet plan. I actually have a Challenge Group for people who are on Beachbody workout programs and/or my meal plans and lose weight that way too. I also have a 5 Day Shakeology Inferno Challenge starting June 2nd…I know thats a while from now but it helps kick start your weight loss. If you are interested you can email me

    • says

      I guess it depends on what you personally wanted, and your carbs and calories for the day. The recipe states “each mushroom has 2.5 net carbs” so you would just multiply that by how many you eat :)

  3. says

    This recipe looks so delicious. I love stuffed mushrooms so much, this is such a fun and unique way to make them! I wanted to let you know that I found this post on Pinterest and actually featured it as one of my “Pins of the Week” this week! Thanks so much for sharing! Can’t wait to try making these for mysefl!

  4. Sandy says

    I am curious by looking at the picture. If those are sliced cherry tomatoes, are we looking at tiny finger food, or the size of a burger?

      • Sandy says

        Yes, I saw that but wasn’t sure if those were then baby bella mushrooms because they look so small. Thinking they probably shrink quite a bit after cooking them? I’m gonna try them for lunch today.

  5. Barbara Mc Cann says

    I just came across this recipe. It looks delicious. I will definitely make them tomorrow, for my Soldier. He loves his food, and this one looks simply amazing. Thank-you for sharing. :)


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