Many of you asked for more low carb recipe options. I also like low carb meals thrown into the mix – so your wish is my command.
These Mushroom Swiss Cheeseburger Lettuce Wraps have been in my recipe dreams for a couple months now. I really don’t know why I didn’t make them sooner? They are incredibly easy to make, can be made ahead of time, and are delicious!!!
My original cheeseburger wrap recipe inspires this new recipe. I created the first recipe 3 years ago and it is still one of the most popular recipes on my blog! People – including me – love their cheeseburgers! I decided to take the same base recipe and tweak it for the mushroom lovers out there. So if you order mushroom swiss burgers when out at fancy burger joints then you will love this recipe.
I cooked the mushrooms first because I wanted to infuse some flavors into them before adding the beef. Don’t I sound fancy? Mushrooms don’t have a lot of flavor so I learned in my years of blogging and cooking that preparing the mushrooms first in white or red wine, dry sherry, or even beef broth can make all the difference in a recipe. For this recipe I used dry sherry. The first time I used dry sherry was a few month ago in a slow cooker recipe. It was delicious and I cannot believe the flavor it gave to the mushrooms. Then I used it a few more times when just cooking mushrooms. So good! If you never used dry sherry before then I recommend getting a small bottle and keeping it in your refrigerator. I bought mine from the liquor store. You might need to ask someone where it is because I had a hard time finding it at first.
After the mushrooms were done I added the ground beef to the same pan. As the beef cooked I seasoned it with granulated garlic, onion powder, salt, pepper, and Worcestershire sauce. Once the beef was cooked I stirred in the parmesan cheese, gave it a taste for salt and other seasonings, and then served in boston lettuce leaves. I sprinkled about 2 tablespoons of shredded swiss cheese on top.
If you didn’t notice this is also a one-pot meal! Bonus! So even if you make this during the week you don’t need to worry about messing up a ton of dishes.
After I made the filling I stored it in a plastic container and kept it in the refrigerator. This made dinnertime very easy. You can also make this recipe in advance and freeze.
What other cheeseburger or burger wrap recipes should I make? I feel like the options are endless.
- 8 ounce package white sliced mushrooms
- 1 tablespoon olive oil
- ¼ cup dry sherry
- ½ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1.5 lbs lean ground beef
- 1 teaspoon granulated garlic
- 1 tablespoon onion powder
- 2 tablespoons Worcestershire sauce
- ¼ cup grated romano cheese
- 8 leaves of boston lettuce or romaine
- In a large pan, on medium high, heat the olive oil. Add in the mushroom and break up with a spatula as they cook. Cook until they are soft. Season the mushrooms with ¼ teaspoon of salt and pepper.
- Pour in the sherry and cook for another 2-3 minutes or until the liquid is reduced by half.
- Add in the ground beef and break it apart as it cooks. Season with granulated garlic, onion powder, Worcestershire sauce, and the rest of the salt and pepper. Cook until the beef is no longer pink.
- Stir in the grated romano cheese.
- Place ½ cup of beef mixture in 1 lettuce leaf and sprinkle with 2 tablespoons of swiss cheese. Repeat with each lettuce leaf.
The beef filling for these lettuce wraps can be made completely ahead of time. After it is cooked it can be stored in the refrigerator for 2-3 days or frozen for up to 6 months. Reheat in the microwave or on stove then fill the lettuce wraps and add the cheese.