Beef stuffed Portobello mushrooms

I’ve teamed perfect Portobello mushrooms with juicy beef to produce a delicious, light lunch that’s perfect to enjoy outside in the sunshine.

With the first days of summer getting ever closer, this is a wonderful recipe to enjoy in the warmer weather.

It’s easy to make and tastes wonderful when teamed with a fresh, crisp salad.

Ingredients

• 8 Portobello mushrooms
• 3 tbsp olive oil
• salt and pepper
• 1 garlic clove, minced
• 1/2 large red onion
• 2 tbsp balsamic vinegar
• 500g (18 oz) lean beef mince
• 1 handful coriander
• 25g (1 oz) feta

Instructions

Place the mushrooms face down on baking sheets. Brush with a little oil and season with salt and pepper.

Flip the mushrooms over and remove the stalks.

Brush with oil.

Drizzle with balsamic vinegar and season with salt and pepper.

Bake the mushrooms for 6 minutes at 200C/390F (180C/355F fan). Pour off any excess liquid. (It’s delicious mushroom stock, so save it for use in another recipe.)

Put the mushrooms back in a low oven to keep warm while you prep the mince.

Warm a teaspoon of oil in a pan over a medium heat. Add the minced garlic and diced red onion.

Fry until soft and just starting to brown.

Add the mince and fry until browned.

Drain off any excess liquid.

Stir in the torn coriander.

Spoon the mince mix into the warm mushrooms.

Sprinkle with crumbled feta, season and serve two mushrooms per person.

Enjoy! The mushrooms are great served with a simple summer salad of cucumber, cherry tomatoes, and red onion in a light herb vinaigrette. What would you serve alongside yours?

I hope you try it. And if you’d like that beef stuffed portobello mushrooms recipe again in a printable format, just click PRINT on the recipe card below.

Print Recipe

4.5 from 2 votes

Beef stuffed Portobello mushrooms

Flavourful Portobello mushrooms, stuffed with juicy beef and topped with a sprinkling of feta.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Lunches and quick-cook meals

Cuisine: Greek

Keyword: beef, lunch

Servings: 4 servings

Calories: 332kcal

Author: Emily Leary

Ingredients

• 8 Portobello mushrooms
• 3 tbsp olive oil
• 1 pinch salt and pepper
• 1 garlic clove minced
• 1/2 (0.5 ) large red onion
• 2 tbsp balsamic vinegar
• 500 g (1.1 lb) lean beef mince
• 1 handful (1 ) coriander
• 25 g (0.88 oz) feta

Instructions

• Place the mushrooms face down on baking sheets. Brush with a little oil and season with salt and pepper. Flip the mushrooms over and remove the stalks. Brush with oil, drizzle with balsamic vinegar and season with salt and pepper.
• Bake the mushrooms for 6 minutes at 200C/390F (180C/355F fan). Pour off any excess liquid. (It’s delicious mushroom stock, so save it for use in another recipe.) Put the mushrooms back in a low oven to keep warm while you prep the mince.
• Warm a teaspoon of oil in a pan over a medium heat. Add the minced garlic and diced red onion. Fry until soft and just starting to brown. Add the mince and fry until browned. Drain off any excess liquid. Stir in the torn coriander.
• Spoon the mince mix into the warm mushrooms. Sprinkle with crumbled feta, season and serve two mushrooms per person.

Video

Nutrition

Calories: 332kcal | Carbohydrates: 10g | Protein: 31g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 83mg | Sodium: 180mg | Potassium: 1084mg | Fiber: 2g | Sugar: 6g | Vitamin A: 41IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 4mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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