This Mushroom and Ground Beef Skillet recipe is a hearty, comforting and easy weeknight dinner! You only need a handful of ingredients and about 30 minutes to make it. Serve this beef and mushroom skillet with pasta or rice for a complete meal. It’s delicious!

Beef and mushroom skillet served in a white bowl over noodles with ingredients in background

Mushrooms and beef are such a great combination and this easy mushroom and ground beef skillet is a great way to use them together. It’s so savory and hearty especially if you serve it over pasta.

If you’ve been looking for a new way to use that package of ground beef in the fridge this is the recipe to try. It’s one of those dishes that tastes like it simmered for hours – no one will guess you whipped it up in about 30 minutes! Plus, the leftovers keep really well so make double batch and have a few more easy lunches and dinners for the week.

Basically, this is a simple beef skillet with condensed soup and it’s the mushroom soup that makes it so easy! The soup has so much flavor and creates a creamy sauce without tons of work. It’s a really great shortcut. The beef and sauce taste like they were cooked for hours, but it only takes 30 minutes.

Table of Contents
  1. Easy Beef and Mushroom Skillet Recipe
  2. Four Easy Steps to Make It!
  3. A Few More Recipe Tips
  4. Other Dinners You’ll Enjoy
  5. Ground Beef and Mushroom Skillet Recipe Recipe

Easy Beef and Mushroom Skillet Recipe

You don’t have to use beef in this recipe. If you prefer ground turkey it works just as well if you want it a little leaner. Here’s what you need to make it:

  • Lean ground beef (or turkey!)
  • Minced garlic
  • Olive oil
  • Chopped onion
  • Condensed cream of mushroom soup
  • Water
  • Fresh mushrooms
  • Shredded mozzarella cheese
  • Chopped fresh parsley

For this recipe, I’ve used button mushrooms, cremini, and baby bella mushrooms. If the mushrooms are on the bigger side you might want to halve or quarter them first.

Close up shot of Beef and mushroom skillet served in a white bowl over noodles with ingredients in background

Four Easy Steps to Make It!

All you need is one skillet to pull this dish together – it’s so easy!

First, cook the mushrooms in the olive oil over medium heat for three to five minutes. The mushrooms will release some of their moisture while they cook, which is what you want. Once cooked, transfer them to a bowl or plate.

In the same skillet, cook the beef, onion and garlic until the ground beef is cooked through and no longer pink. Use your spatula to break it up while it cooks.

Add the soup, water and the cooked mushrooms. Stir it all together and bring it to a low simmer. Sprinkle the cheese over the top and cover the skillet until the cheese melts. Garnish with the parsley and you’re done!

Overhead shot of beef and mushroom skillet in pan

A Few More Recipe Tips

Once the beef and mushroom skillet is ready it’s delicious spooned over pasta, egg noodles or rice. It’s also great with mashed potatoes or roasted potatoes, too. It’s so hearty and delicious.

Sometimes I add a vegetable on the side like cooked broccoli, cauliflower or asparagus. You could also serve a tossed salad on the side, too.

When we really want some comfort, I serve it with some crusty bread or dinner rolls. It’s a great way to soak up all the creamy sauce!

The leftovers will keep in the refrigerator for three to four days. You can rewarm them on the stove or in the microwave. If the sauce has thickened up a lot you can thin it with a little water before you reheat the dish.

This cozy, hearty mushroom and ground beef skillet definitely deserves a place in your dinner rotation. It’s so delicious it always disappears fast, so you might want to go ahead and double the recipe! Everyone always wants seconds at my house.

Beef and mushroom skillet served in a white bowl over noodles with ingredients in background

Other Dinners You’ll Enjoy

Close up shot of Beef and mushroom skillet served in a white bowl over noodles with ingredients in background

Ground Beef and Mushroom Skillet Recipe

4.85 from 13 votes
You won’t believe that this Mushroom and Beef Skillet only takes about half an hour to make! I’ll show you one of my favorite shortcuts for a creamy sauce without tons of work.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 4 people
Serving Size 1 serving


  • 1 pound lean ground beef
  • 1 clove garlic minced
  • 1 tablespoon olive oil
  • 1/4 cup onion chopped
  • 1 10 1//2 ounce can condensed cream of mushroom soup
  • 1 soup can of water
  • 8 ounce package of fresh mushrooms
  • 1 cup shredded mozzarella
  • Chopped fresh parsley


  • In a large skillet add olive oil and mushrooms. Cook over medium heat for 3-5 minutes. Set mushrooms aside.
  • In the skillet cook beef, onion and garlic on medium heat until the beef is no longer pink. Drain.
  • Add soup, water and mushrooms. Stir and cook until hot.
  • Top with Cheese. Cover and cook until cheese melts. Sprinkle with parsley.

Recipe Notes

  • Serve with pasta for a heartier dish.
  • Use Cheddar cheese for a different taste.

Recipe Nutrition

Serving: 1serving | Calories: 335kcal | Carbohydrates: 8g | Protein: 36g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 96mg | Sodium: 807mg | Potassium: 707mg | Fiber: 1g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 2mg | Calcium: 155mg | Iron: 4mg
Nutritional information not guaranteed to be accurate
Course Main Course
Cuisine American
Keyword 30 minute meal, beef, easy skillet meal, mushrooms, One pot dinner
Beef and mushroom skillet served in a white bowl over noodles with ingredients in background with recipe title on top of image in green colorblock

This is a simple beef skillet recipe that comes together in just about 30 minutes, making it perfect for a busy weeknight dinner. Beef and Mushroom Skillet is an amazing comfort dish you’ll want to make over and over again!

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Recipe Rating


  1. 5 stars
    Made the ground beef and mushrooms a couple nights ago. YUM!!! So easy and so good. Will be making this again.

  2. Really great recipe and so easy and quick to make. I cooked it as written except I combined 3 cheeses: 1/3 cup each of mozzarella, cheddar & Romano. Let them melt thoroughly then very slowly stirred into the body of the recipe. Once done, poured on top of cooked elbow macaroni and stirred it in. It was so good! The base recipe is superb, but the cheese(s) allow you to steer the dish to your taste. My wife likes Mexican food so next time I’ll use Monterey Jack or Pepper Jack. I grew up with Italian mother cooking, so the Pecorino Romano and Mozzarella was perfect for me.

  3. 5 stars
    I made this over the weekend–skipped the cheese & added a few dashes of Worcestershire sauce, it was very good and so easy.

  4. 5 stars
    Absolutely incredible. Life changing even.

    Try it, you wont regret it.

    I subbed the heavy cream for coconut crème and it was amazing.

  5. 4 stars
    I’m going to put this as a 4-star at this time. I need to make it again. I had to make my own mushroom soup with canned tomatoes which are rather really good. But it was not concentrated so I had to try to fix it as I went along. And at the time I had to make my own condensed milk and I think I kind of screwed up on that. And my noodles were different than my normal ones and they were underdone and falling apart. So all in all it tasted good.

    What was supposed to take a short time was a very long drawn-out process. I also had to use extra garlic powder and onion powder so the texture was not good on the sauce.

    I’m giving it a 4 because I can tell it would have been very good if I had not had my issues. And it would have been super fast. My hubby and I had a very good laugh when super was around 8pm last night. gah..