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Beef-Stuffed Portobello Mushrooms

Maria G. Brooks
Beef-Stuffed Portobello Mushrooms are a hearty and flavorful dish that combines tender mushroom caps with a juicy, seasoned ground beef filling, topped with melted cheese.
This dish is perfect for a low-carb dinner, an elegant appetizer, or a protein-packed meal.
With simple ingredients and easy preparation, these stuffed mushrooms make a delicious and satisfying option for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Dinner, Low-Carb
Cuisine American, Italian-Inspired
Servings 4 servings
Calories 320 kcal

Equipment

  • 1 Baking Sheet
  • 1 Parchment Paper (optional)
  • 1 Skillet
  • 1 wooden spoon or spatula
  • 1 Mixing Bowl
  • 1 Knife
  • 1 Cutting board
  • 1 Measuring Spoons
  • 1 Measuring Cups
  • 1 Brush (for oil application)

Ingredients
  

For the Mushrooms:

  • 4 large portobello mushroom caps
  • 2 tbsp olive oil or melted butter
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp balsamic vinegar optional

For the Beef Filling:

  • 1 lb ground beef 85% lean
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp Italian seasoning or a mix of thyme, oregano, and parsley
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes optional
  • ½ cup shredded mozzarella or cheddar cheese

Instructions
 

Step 1: Prepare the Mushrooms

  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Wipe the portobello mushrooms with a damp paper towel to remove any dirt.
    Remove the stems and optionally scrape out the gills for more filling space.
  • Brush both sides of the mushrooms with olive oil or melted butter, then season with salt, pepper, and balsamic vinegar (if using).
  • Place the mushrooms gill-side up on the baking sheet.

Step 2: Cook the Beef Filling

  • Heat a skillet over medium heat and add a drizzle of olive oil.
  • Sauté the chopped onion for 2-3 minutes until softened, then add minced garlic and cook for 30 seconds until fragrant.
  • Add the ground beef and cook, breaking it apart with a spatula, until browned and fully cooked (5-7 minutes).
  • Stir in the tomato paste, Worcestershire sauce, Italian seasoning, salt, pepper, and red pepper flakes (if using). Let it cook for another 2-3 minutes to develop flavors.
  • Remove from heat and mix in ¼ cup of shredded cheese (reserving the rest for topping).

Step 3: Assemble and Bake

  • Evenly divide the beef mixture among the mushroom caps, pressing the filling gently into place.
  • Sprinkle the remaining ¼ cup of shredded cheese over the top.
  • Bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and golden.

Step 4: Serve and Enjoy

  • Remove from the oven and let them cool for 1-2 minutes before serving.
  • Garnish with fresh parsley or a drizzle of balsamic glaze for extra flavor.
  • Serve warm with a side salad or roasted vegetables.

Notes

  • Make it vegetarian: Swap the ground beef for lentils, mushrooms, or a plant-based meat substitute.
  • Add more veggies: Finely chopped bell peppers, spinach, or zucchini can be mixed into the beef filling for added texture and nutrition.
  • Cheese variations: Try Parmesan, feta, or pepper jack for a different flavor profile.
  • Meal prep tip: Prepare the filling in advance and store it in the fridge for up to 2 days before stuffing the mushrooms.
  • Serving suggestion: Pair with a simple green salad or cauliflower rice for a well-rounded meal.
Keyword Low-Carb Beef Casserole