Click to see a close-up

MUSHROOM BURGER SCRAMBLE
2 pounds ground beef
1 small onion, chopped
2 cloves garlic, minced
16 ounces fresh mushrooms, sliced
8 ounces cream cheese, softened
1/2 cup parmesan cheese (2 ounces)
1/2 cup heavy cream
1/2 teaspoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
Extra parmesan cheese for topping (optional)

Spray a 2-quart casserole with non-stick spray. Brown the hamburger, onion and fresh garlic in a large pot or Dutch oven; drain the fat, if desired (I usually keep the fat in). Stir in the mushrooms. Cook, stirring occasionally until the mushrooms are tender. Add the softened cream cheese and stir in, mashing it into the meat to blend well. Stir in the parmesan and cream; mix well. Add the seasonings and adjust to your taste. Pour into the prepared casserole dish. Sprinkle some parmesan cheese over the top, if desired. Bake, uncovered, at 350 30-35 minutes, until bubbly and browned.

Makes 6-8 servings

Per 1/6 Recipe: 683 Calories; 51g Fat; 48g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
Per 1/8 Recipe: 512 Calories; 38g Fat; 36g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

This is a variation of Dottie's Burger Scramble Florentine. I omitted the spinach and used fresh mushrooms instead. It's not all that pleasing to look at but it tastes delicious. I found that I needed to add quite a bit more salt and some other seasonings or it tasted pretty bland. I'd start with the amount of salt listed and then add more if you think it needs it. Click the photo to see a close-up.


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