Skillet roasted portobello mushroom caps stuffed with beef with Italian seasoning, marinara and shredded cheese. These portobellos will remind you of the flavors of a meatball sub, without the guilt!
I just signed up for a spring share for our wintertime CSA. For the first time in a very long time we have gone this far into the winter without a CSA share. I didn’t sign up for the fall-early winter share this winter because I had been testing recipes for Maple, and I didn’t want all the extra ingredients rolling in week after week on top of all of the testing ingredients. But now that the manuscript has been submitted, here I am with no constant stream of carrots and potatoes to occupy my creative cooking outlet.
I have to admit, after years and years of getting creative with roots and cabbage for months on end, it has been somewhat of a relief to wheel my shopping cart through the produce section and pick out random veggies and fruits because they just look good to me.
That’s how I ended up with these portobello mushrooms. I saw them and thought, man we haven’t had portobellos in forever! So into the cart they went without any plan. It has been liberating, even if I do feel a bit guilty doing it. This will come to an end in less than a month when our late winter share starts up. It is a bit bitter sweet, but after this break, I am looking forward to getting back into the swing of it. Though I do admit that it has been fun to get creative with non CSA vegetables in the meantime.
And by creative I mean making up recipes like this that I couldn’t even figure out what to title them. I’m calling them Italian Beef and Marinara Stuffed Portobellos because I don’t really know what else to call them and that basically describes what they are. They are sort of like a meatball Parm sub sandwich mash-up with a stuffed mushroom. But calling them meatball connotes that they are small or ball shaped. And calling them Parm would connote that I used Parmesan. Which I didn’t because a big box of cheddar arrived from Cabot Creamery (I’m a member of their cheeseboard so this happens periodically.) And I decided to top them off with some Cabot Alpine, which I am hugely in love with. It is a Parmesan and Swiss inspired cheddar blend, and it goes amazingly well with Italian flavors, and it melts as well as cheddar.
That really sealed the deal; whatever you want to call them, these portobellos are so good! Next month, we’ll be back to our regularly scheduled random roots and cabbage. Hopefully I will have an easier time naming those recipes.
What would you name these?
Do you do a winter CSA?
Do you shop with a plan or do you buy what looks good to you?
DISCLOSURE: I am a member of the Cabot Creamery Cooperative Cheese Board and I receive free cheese and other goodies periodically. I am under no obligation to mention their products, I just happen to love them! I was not compensated to write this post.
Italian seasoned beef and marinara stuffed portobellos topped with shredded cheese and roasted! A comfort-food mash-up make-over!
- 1 pound ground beef, preferably grass-fed
- 1 egg, lightly beaten
- 3 tablespoons dry breadcrumbs (gluten-free if desired)
- 2 teaspoons Italian seasoning
- 1 ¼ teaspoon kosher salt, divided
- ½ teaspoon freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 4 large portobello mushroom caps, stems removed and gills scraped out with a spoon
- ¾ cup marinara sauce
- 3 ounces shredded cheese, such as Italian blend or Cabot Alpine
- Place large skillet in oven on center rack. Preheat oven to 400 degrees F.
- Gently knead beef, egg, breadcrumbs, Italian seasoning, ¾ teaspoon salt and pepper in a medium bowl. Brush oil all over tops and bottoms of the portobello caps. Sprinkle with the remaining ½ teaspoon kosher salt. Divide the beef mixture into four even amounts, patting them into patties. Fill portobello caps with the beef mixture.
- Remove the hot skillet from the oven. Place portobellos, meat side up into the skillet and return the skillet to the oven. Bake until the beef is browned on top and the mushroom is softened and wilted, 16 to 18 minutes.
- Spoon marinara sauce over the beef and top with cheese. Return to the oven until the meat is cooked through, the marinara is hot and bubbling and the cheese is melted, 4 to 6 minutes longer. Let cool slightly before transferring to plates with a slotted spatula.
115 mg Cholesterol, 0.5 g Added Sugars
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