Gooey Stuffed Mushroom Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


3 oz cream cheese
3/4 cup shredded Colby Jack Cheese
3/4 Tbs Parmesan Cheese
3/4 Tbs Italian seasoned bread crumbs
8 cloves of garlic
8 small to medium button mushrooms
2 green onions
2 lbs ground round
2 tsp worcestershire
12 slices French bread
2 Tbs margarine
3 Tbs garlic bread sprinkle
6 slices of Muenster Cheese
6 slices of tomato
6 slices of Vidalia onion
6 tsp Dijon mustard



1. Mix the first 4 ingredients in a small bowl. Mince 3 of the garlic cloves (reserving 5) and add to the mixture, and mix well. Chop 4 of the smallest button mushrooms (reserving 4 larger mushrooms) and chop the green onions. Add both to the cheese mixture, mix well and set aside. 2. Prepare charcoal grill and light fire. 3. Take remaining 5 garlic gloves and mince; chop the remaining mushrooms. Put in a large bowl and mix with the ground round and worsterchire. 4. Separate meat mixture into 12 patties and separate the cheese mixture into 6 equal parts. Place cream cheese mixture on 6 of the patties. Top with the remaining 6 patties and seal the edges to form 1 patty. Flatten each burger to about 1/2 inch thick. Oil the grill rack, and wait if the grill is not already at a medium heat. 5. Place burgers on grill and cook for 7 minutes. 6. While burgers are cooking butter 1 side of bread slice and sprinkle with garlic bread seasoning. 7. Flip Burgers and cook 5 more minutes. 8. Top each burger with 1 slice of Muenster cheese and cook 2 more minutes or until cheese melts. 9. Remove burgers from grill and place bread slices on grill. Grill approximately 1 minute on each side or until edges brown. 10. Take 6 bread slices (buttered sides up) and top with burger. Top each burger with 1 tomato slice and 1 onion slice (more or less to taste). Top remaining bread slice with 1 tsp Dijon mustard each and place on top of burger. 11. Grab a napkin and enjoy