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.
Beef stuffed Portobello mushrooms
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
Pin this beef stuffed mushroom recipe
More mushroom recipes to try
If you loved this recipe, why not try these tasty ideas.
Get Your Kids to Eat Anything
My debut cookbook, Get Your Kids To Eat Anything is available now from all good bookshops!
It's so much more than a cookbook, it's a 5-Phase programme designed to take you through a meaningful, simple and sustainable journey to end fussy eating.
Since its release in March 2019, Get Your Kids To Eat Anything has been changing mealtimes in households across the country and has become an Amazon #1 best-seller.
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
Angela Milnes says
Wow. It really looks a yummy recipe and I really want to try this I'm sure my hubby would love this too.
Jemma @ Celery and Cupcakes says
These mushrooms look delicious! Great idea for a summer dish :)
hannah says
These do look interesting. I haven't seen anything like this before
Ana De- Jesus says
What a tasty recipe. I would love to make these using quorn mince. Beautiful photos as always xx
Stephanie Merry says
These look fab! I've never thought of using mushrooms like this - will have to try it this weekend x
Jen says
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.
Rhian Westbury says
These look so yummy I might have to try these for dinner this week as me and my other half love beef and mushrooms x
melissa major says
This looks like an amazing recipe, will have to make for my partner one day
Gareth Torrance says
My wife really likes mushrooms. So I might have to see if she'd like this!
Sarah Bailey says
Oh wow now this sounds like one delicious dish, I can just imagine my other half actually eating this and he's not normally a mushroom fan!