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!

a plate with arugula salad and stuffed mushroom with tomato sauce and cheese melted on top

I originally shared this recipe on January 27th, 2015. I have updated the text and images to share it with you today.

Table of contents

Jump to Recipe·Print Recipe

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 taste amazing with the earthy and tender roasted portabella! You’ll also want to check out our Crab Stuffed Portobellos, Roasted Portobello Mushrooms and these Sauteed Portobello Mushrooms too.

a stuffed mushroom that has been cut into so you can see the texture of the filling.

Ingredient Notes For This Stuffed Portobello Mushroom Recipe

ingredients for stuffed portobellos
  • 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

mixing the beef, brushing the mushrooms with oil

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.

the stuffed mushrooms with beef in them before baking, and topping with cheese after they are baked

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.

a skillet with cheesy stuffed portobellos

Expert Tips and FAQs

Can you eat the gills of Portobello Mushrooms?

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.

Which is Correct Portobello or Portabella?

Either spelling is considered correct, and was actually created as part of a marketing campaign in the ’80s to make these seem more “gourmet!”

What else can you stuff portobello mushrooms with?

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.

Can this filling be used for smaller mushrooms to make an appetizer?

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. Also check out our Healthy Stuffed Mushrooms appetizer recipe as well.

More Recipes Like This

lasagna, stuffed squash, stuffed spaghetti squash
stuffed sweet potatoes, stuffed swiss chard, stuffed bell peppers
a collage of three recipes including a burger, pasta bake and roasted portobello mushroom caps
  • 7: I adore the combo of beef and portabellos, I even add them to hamburgers! Try the combo with these Portobello and Swiss Beef Beef Burgers.
  • 8: Our cheesy Vegetable Pasta Bake has mushrooms, peppers, ricotta and cheese and is a great family friendly meal for meatless Monday.
  • 9: This master recipe for how to Roast Portobellos is a great technique to know. They can be added to a variety of recipes or used as a vegetarian alternative to meat.
side view of stuffed mushrooms

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

Images provided by Foolproof Living.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
skillet with stuffed mushrooms with cheese

Stuffed Portobello Mushrooms with Ground Beef

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

  • Author: Katie Webster
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
Print Recipe

Description

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!

Ingredients

Units Scale
  • 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 1/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 4 large portobello mushroom caps, stems removed and gills scraped out with a spoon
  • 3/4 cup marinara sauce
  • 3 ounces shredded cheese, such as Italian blend

Instructions

  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.
  2. Brush oil all over tops and bottoms of the portobello caps. Sprinkle with the remaining ½ teaspoon kosher salt.
  3. 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.
  4. 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.

Notes

Ingredient Notes:

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.

 

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Oven
  • Cuisine: American

Nutrition

  • 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

Did you make this recipe?

Make sure you come back to the recipe post to leave a star rating and review.