Stuffed Portobello Mushrooms with Beef and Cheese
Feast your eyes on these skillet roasted stuffed portobello mushroom caps filled with ground beef, Italian seasoning, marinara and shredded cheese. This 35-minute portobello dinner will remind you of the flavors of a meatball sub, without the guilt!
I originally shared this recipe on January 27th, 2015. I have updated the text and images to share it with you today.
Why We Love This Stuffed Portobello with Ground Beef Recipe
These entree-sized stuffed Stuffed Portobellos with Ground Beef and Cheese are an easy high-protein and low-carb dinner to make in only 35 minutes. The cheesy meatball-sub-inspired filling makes these stuffed mushrooms utterly irresistible!
They are ready in less than 40 minutes, and only take about 15 minutes of prep work! They are so easy to roast in the skillet too! Serve them with a spinach salad or roasted green beans for an easy low-carb dinner.
If you are a mushroom lover, then you will love the meaty taste of these stuffed portobello mushrooms with beef. The savory filling and melted cheese tastes amazing with the earthy and tender roasted portabella!
Ingredient Notes For This Stuffed Portobello Mushroom Recipe
- Portobello Mushrooms: Look for large unbroken portobellos caps (sometimes called portabella.) If they have the stems attached, simply break the stems off by snapping them off at the base. Use a spoon to scoop the black gills out of the center of each cap if you like.
- Ground Beef: Look for lean Grass-fed organic beef, preferably from a local source. Alternatively, you can substitute Impossible Burger meat or ground turkey instead if you do not eat beef.
- Breadcrumbs: To help bind the filling, you will need some dry unseasoned breadcrumbs. (If you happen to have Italian Seasoned breadcrumbs, they work fine too.) If you are on a grain-free diet you can substitute almond flour. Alternatively, for gluten-free diets, use Ian’s gluten-free panko instead.
- Marinara: To give the lean beef saucy moisture, I added in some Marinara on top. Check out the nutrition labels and look for those with lower fat and calories. I like Primal Kitchen Tomato Basil Marinara Sauce if you can find it. It is only 50 cals per serving, almost half that of some other premium brands!
- Cheese: For convenience I chose to top these off with pre-shredded cheese. I like Italian Cheese Blend for this recipe to compliment the Italian inspired flavors.
Step By Step Instructions To Make This Recipe
Step 1: Place large skillet in oven on center rack. Preheat oven to 400 degrees F. Meanwhile, gently knead beef, egg, breadcrumbs, Italian seasoning, ¾ teaspoon salt and pepper in a medium bowl.
Step 2: Brush oil all over tops and bottoms of the portobello caps. Sprinkle with the remaining ½ teaspoon kosher salt.
Step 3: After the beef mixture is combined, divide it into four even amounts, patting them into patties. Fill portobello caps with the beef mixture. Next, remove the hot skillet from the oven. Place portobellos, meat side up into the skillet and return the skillet to the oven.
Step 4: Next, bake the stuffed mushroom caps until the beef is browned on top and the mushroom is softened and wilted. Spoon marinara sauce over the beef and top with cheese. Finally, return the skillet to the oven. Continue baking them 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.
Expert Tips and FAQs
The gills are edible, however they can turn recipes black or grey because they are highly pigmented. I prefer to remove them, and recommended scraping them out with a spoon.
Either spelling is considered correct, and was actually created as part of a marketing campaign in the ’80s to make these seem more “gourmet!”
They can be stuffed with so many different fillings, the possibilities are endless. Try using turkey seasoned with herbs and topped with onions and cheese like these from EatingWell. Or make a vegetarian filling like for these Stuffed Bell Peppers.
Yes these beef stuffed portobellos can be made as an appetizer! You can use crimini mushrooms (which are actually immature portobellos) to make this an appetizer recipe. Carefully remove the stems with a pairing knife and then scrape out any gills to make space for the filling. Make sure that the mushrooms don’t topple over in the skillet by slicing a small sliver off the rounded edge of the cap so they stand up and don’t roll. Bake them until an instant read thermometer registers 165 degrees F in the center of the filling.
More Recipes Like This
- 1: This Vegetarian Mushroom Lasagna with portobellos and caramelized onions is a delicious Italian meal worthy of a special occasion.
- 2: If you love stuffed veggie recipes, then this recipe for Grilled Low Carb Stuffed Summer Squash is a great summertime meal to try.
- 3: Try this delicious Stuffed Spaghetti Squash recipe with chicken sausage.
- 4: These cheesy Chicken Stuffed Sweet Potatoes are one of my all time favorites! The fresh basil make them so good!
- 5: This recipe for Stuffed Swiss Chard Rolls has ground beef, tomato sauce and cheese, so if you love this recipe for Portobellos today, then you will definitely love these chard rolls!
- 6: One of our most popular recipes! These Mexican Low Carb Stuffed Peppers are ready in only 20 minutes!
- I adore the combo of beef and portabellos, I even them to hamburgers! Try the combo with these Portobello and Swiss Beef Beef Burgers.
Thanks so much for reading. If you are new here you may want to sign up for my free weekly email newsletter for healthy recipes delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie
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Here is an easy 35 minute recipe for Italian seasoned beef and marinara stuffed portobellos topped with shredded cheese and roasted! They are a great weeknight dinner, high in protein and only have 11 grams net carbs!
- 1 pound ground beef, preferably grass-fed (see ingredient notes)
- 1 egg, lightly beaten
- 3 tablespoons dry breadcrumbs (see ingredient notes)
- 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
- Place large skillet in oven on center rack. Preheat oven to 400 degrees F. Meanwhile, 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.
Ground Beef: To make this vegetarian, substitute Ground Impossible Burger for the beef. This can also be made with ground turkey. Use moistened hands to handle the filling, as turkey is more “sticky” than beef.
Breadcrumbs: To help bind the filling, you will need some dry unseasoned breadcrumbs. (If you happen to have Italian Seasoned breadcrumbs, they work fine too.) If you are on a grain-free diet you can substitute almond flour. For gluten-free diets, use Ian’s gluten-free panko instead.
- Serving Size: 1 stuffed mushroom
- Calories: 320
- Sugar: 7 g
- Sodium: 1260 mg
- Fat: 19 g
- Saturated Fat: 3.5 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 23 g