Creamy Cheeseburger Skillet with Mushrooms and Swiss

🧂 Ingredients

• 1¼ cups chicken broth
• 1½ tbsp all purpose flour
• 1½ tbsps olive oil
• 1 cup finely chopped onion
• 8 oz white mushrooms, sliced
• 3 garlic cloves, minced
• 1 lb 93% lean ground beef
• 2 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 2 oz light cream cheese

  (⅓ less fat)
• 2 oz swiss cheese, shredded (or cheddar cheese)

  (½ cup shredded)

Instructions

• 1 In a bowl, whisk the broth and flour. Set aside.
• 2 In a large skillet, heat the oil over medium high heat. Add the onion and
  mushrooms and cook until just softened, stirring frequently, about 8 minutes.
  Add the garlic and cook, stirring constantly for 30 seconds. Transfer the cooked
  veggies to a bowl, wipe out the skillet with a paper towel, and return the
  skillet to the burner. Add the remaining 1/2 tablespoon of olive oil and the
  ground beef and cook, crumbling with a spatula as it browns, until cooked
  through, 6 to 7 minutes. Stir in the thyme, salt, and pepper.
• 3 Return the cooked veggies to the pan and add the broth and flour mixture. Bring
  the skillet to a simmer then reduce the heat to continue to simmer until the
  liquid has thickened, 5 to 8 minutes. Remove the skillet from heat and stir in
  the cream cheese and Swiss cheese until completely incorporated and creamy.
  Serve immediately with hamburger buns, if desired.

Nutrition Info