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HAMBURGER MUSHROOM BAKE - THE SUPER DELUXE VERSION
So happy to share my original Hamburger Mushroom Bake recipe now improved and, so to speak, on steroids! I asked Facebook Fans how we could improve on a fairly simple dish, however, highly popular dish, amazingly, and make it even better! There were several lovely suggestions and I incorporated as many of those suggestions as I could with what I had on hand. I used a combination of Swiss cheese and Mozzarella cheese on top. I added garlic, green onions, bacon and Swiss cheese, increased the amount of ground beef and cream cheese...and TaDa.... The result was magnificently delicious! This dish is now very, very good and tasty. I will definitely make it this way in the future. 10 out 10 for our Facebook Fans!!
2 tsp crushed garlic (10 mL)
11/2 tsp salt (7 mL)
1/2 tsp black pepper (2 mL)
8 oz cream cheese (250 g)
3 eggs
1/4 cup chopped green onions (60 mL)
2 tbsp butter (30 mL)
2 tbsp butter (30 mL)
1 lb mushrooms (0.45 kg)
1/2 tsp seasoning salt (2 mL)
1 tsp dried parsley (5 mL)
1/4 tsp black pepper (1 mL)
4 slices bacon, cooked crisp and chopped
1 cup Grated Swiss, OR Mozzarella cheese (250 mL)
Preheat oven to 350°F (180°C).
In large frying pan, over medium heat, brown ground beef with garlic and sprinkle with salt and black pepper. Set aside to cool.
In food processor, process cream cheese and add eggs one at a time until well incorporated. Pour over ground beef and stir to combine. Stir in green onions Pour into bottom of a 2 qt (2 L) casserole dish. Press down.
In frying pan in butter, over medium heat, cook mushrooms until softening and turning brown. Sprinkle with seasoning salt, parsley and black pepper. Place on top of the hamburger mixture. Scatter bacon bits over the casserole. Sprinkle the top with grated Swiss or Mozzarella cheese. Bake about 25 minutes, or until set and cheese has melted nicely.
Yield: 6 servings
1 serving
564.3 calories
39.1 g protein
42.1 g fat
1.1 g fiber
5.6 g net carbs
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