Beef Stuffed Portobello Mushrooms
Beef Stuffed Portobello Mushrooms combine earthy mushroom caps with a savory beef filling and melted cheese, creating a hearty and flavorful dish perfect for cozy dinners or special occasions.
Servings: 4 servings
Ingredients
- 4 large portobello mushroom caps cleaned and stems removed
- 1 lb ground beef choose lean or your preferred fat content
- 1 small onion finely chopped
- 2 cloves garlic minced
- 0.5 cup red bell pepper finely diced
- 0.5 cup canned diced tomatoes drained
- 0.5 cup shredded mozzarella cheese or a -certified cheese alternative
- 0.25 cup grated Parmesan cheese optional, use a -certified version
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- to taste salt and freshly ground black pepper
- to garnish fresh parsley or basil chopped
Instructions
- Preheat your oven to 375°F (190°C). Clean the portobello mushroom caps with a damp cloth, remove stems, and scrape out the gills with a spoon. Lightly brush both sides with olive oil and place on a baking sheet lined with parchment paper, gill side up.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 6-7 minutes. Drain any excess fat if necessary.
- Stir in the diced red bell peppers and canned diced tomatoes. Sprinkle in the dried oregano, ground cumin, smoked paprika, salt, and pepper. Mix well and cook for another 3-4 minutes to meld flavors. Taste and adjust seasoning as needed.
- Spoon the beef mixture evenly into each prepared mushroom cap, pressing gently to fill. Sprinkle shredded mozzarella cheese on top, followed by a light dusting of grated Parmesan if using.
- Bake in the preheated oven for 20-25 minutes, or until mushrooms are tender and cheese is melted and golden brown. Optionally broil for 2 minutes for a bubbly top, watching carefully to avoid burning.
- Remove from oven and let sit for a few minutes. Garnish with freshly chopped parsley or basil before serving.
Equipment
- Large Skillet
- Baking Sheet
- Parchment Paper
Notes
Clean mushrooms gently to avoid waterlogging. Removing gills reduces moisture and improves texture. Use lean beef or substitute with ground turkey or chicken for less fat. Drain canned tomatoes well to prevent sogginess. Customize seasoning and cheese to your preference. Leftovers can be refrigerated for 3 days or frozen up to 2 months; reheat in oven for best results.