These minced beef stuffed mushrooms are juicy, flavourful and make 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
- 1 pinch salt and black pepper
- 1 cloves (1) garlic minced
- ½ large (0.5) red onion
- 2 tbsp balsamic vinegar
- 500 g (1.1 lb) lean beef mince (ground beef)
- 1 handful (1) fresh coriander (cilantro)
- 25 g (0.88 oz) Greek feta cheese
Equipment
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?
Print this minced beef stuffed mushrooms recipe
Beef Stuffed Portobello Mushrooms Recipe
Ingredients
- 8 Portobello mushrooms
- 3 tbsp olive oil
- 1 pinch salt and black pepper
- 1 cloves (1) garlic minced
- ½ large (0.5) red onion
- 2 tbsp balsamic vinegar
- 500 g (1.1 lb) lean beef mince (ground beef)
- 1 handful (1) fresh coriander (cilantro)
- 25 g (0.88 oz) Greek feta cheese
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.
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Adam says
The mushrooms on their own are delicious, but beef, feta and cilantro together do not work together. My girlfriend cried eating this.
Emily Leary says
Gosh! That's an unusual reaction! I'm so sorry your girlfriend cried. You can use parsley instead if you prefer.
Anne-Marie says
I love this! Unfortunately, my husband doesn't like mushrooms but I think I know what I'll be having next time he's away for business ;)
Becca Talbot says
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
Janet Yarwood says
These look lovely. A fab new idea for a quick lunch
Vicky says
Stuffed mushrooms are delicious no matter what the filling is.
V❤️
Ashleigh Dougherty says
My dad is a fan of mushrooms, so I might cook these for him on father;s day!
Donna says
You have inspired me! I am going to make this tomorrow night thanks
Rebecca says
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.
nicol says
ooo great recipe! i love how you can save the liquid and use it as a stock later on. i never would have thought of that