A Mummy Too

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Beef stuffed Portobello mushrooms

Published on 12 June, 2017
Last Updated on 6 February, 2019 by 18 Comments

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This Irish beef stuffed portobello mushrooms is a wonderful dish for Summer parties, BBQs and picnics

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

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

Delicious Irish beef stuffed portobello mushrooms, served alongside potato wedges and 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.

Preparing the portobello mushrooms for baking

Flip the mushrooms over and remove the stalks.

Preparing the portobello mushrooms by cutting off the stalks
Preparing the portobello mushrooms for baking

Brush with oil.

Prepare the portobello mushrooms with oil before baking

Drizzle with balsamic vinegar and season with salt and pepper.

Drizzle balsamic vinegar over the portobello mushrooms

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.)

Freshly baked portobello mushrooms

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

Allow the portobello mushrooms to heat slowly while preparing the Irish beef

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

Frying onion and garlic together

Fry until soft and just starting to brown.

Preparing the onion and garlic, ready to add the Irish beef mince to the frying pan

Add the mince and fry until browned.

The Irish beef mince is added to the frying pan
Breaking up the Irish beef mince in the frying pan
Frying the Irish beef until browned

Drain off any excess liquid.

Preparing the Irish beef, ready to fill the portobello mushrooms

Stir in the torn coriander.

Torn coriander is added to the Irish beef mince
Preparing the Irish beef mince, with added coriander

Spoon the mince mix into the warm mushrooms.

Assembling the Irish beef stuffed portobello mushrooms

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

Serve these tasty Irish beef stuffed portobello mushrooms sprinkled with feta

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.

Beef stuffed Portobello mushrooms

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Emily Leary
Flavourful Portobello mushrooms, stuffed with juicy beef and topped with a sprinkling of feta.
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Metric – Ounces

Ingredients

  • 8 Portobello mushrooms
  • 3 tbsp olive oil
  • salt and pepper
  • 1 garlic clove minced
  • 1/2 large red onion
  • 2 tbsp balsamic vinegar
  • 500 g 18 oz lean beef mince
  • 1 handful coriander
  • 25 g 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.
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
Course: Lunches and quick-cook meals
Keywords: beef, lunch
Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!

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Irish beef stuffed portobello mushrooms with coriander and feta - a delicious, succulent meal! #recipe

If you loved this recipe, why not try this tasty piri piri beef mini roast?

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Comments

  2. These look absolutely delicious, and so easy to make! Will forward to my mum as I think she’d like them too, though has just started slimming world so may want to swap the mince for some slimming world mince x

    Reply

  7. These look delicious! I love portobello mushrooms, I must look out for some as they’re the sort of thing I’ll only have if I see on a menu in a restaurant, it would be good to cook with them at home.

    Reply

  9. Wow. It really looks a yummy recipe and I really want to try this I’m sure my hubby would love this too.

    Reply

  14. A really tasty looking dish. I love using portobello mushrooms, great for filling with delicious ingredients. Using Irish beef is of course a wise choice. Always worth looking out for, I find it is tasty and tender.

    Reply
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