New This Month

Cheddar-Mushroom Filling

Use this to make our Stuffed Beef Burgers.

  • Yield: Makes about 3/4 cup

Source: Martha Stewart Living, June 2005


  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 4 ounces mushrooms (such as white button or cremini), trimmed and chopped
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon chopped fresh thyme
  • 2 ounces finely grated cheddar cheese (about 2/3 cup)


  1. Melt butter with oil in a medium skillet over medium-high heat. Add mushrooms, salt, and pepper. Raise heat to high. Cook, stirring, until mushrooms are browned and softened, about 5 minutes. Stir in thyme; cook 30 seconds.

  2. Transfer to a bowl; let cool completely. Stir in cheese.

Cook's Notes

Filling can be refrigerated in an airtight container, up to 1 day.


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