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.
Table of contents
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.
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. Also check out our Healthy Stuffed Mushrooms appetizer recipe as well.
More Recipes Like This
- 1: This Portobello Mushroom Lasagna with “meaty” portobellos and caramelized onions is an Italian inspired and delicious veggie 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!
- 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.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. 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
Stuffed Portobello Mushrooms with Ground Beef
- Total Time: 35 minutes
- Yield: 4 servings 1x
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven
- Cuisine: American
- 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
Keywords: Stuffed Portobello Mushrooms with Ground Beef, Stuffed Portobello Mushrooms with Cheese, Low Carb Stuffed Portobello Mushrooms, Stuffed Portobello Mushrooms
Fantastic taste and so easy to make. One stuffed mushroom cap was a hearty meal! It was too much for me. I may put 1/8 lb beef in each instead of a 1/4 as the recipe suggests, and get 8 mushroom caps instead of 4, so I have a smaller meal for me, and the big eaters at home can have two.
Found your recipe today and I’m using yours to vamp up midsized baby bellas and what I have at home to use. I’m adding finely chopped Vidalia onion, fresh basil, and black olives to the mix… Thanks for the recipe!
That sounds absolutely delicious, Susie. Thank you for the great comment!
I wasn’t sure this would turn out good. My husband claims to hate mushrooms, however, we both loved this recipe!! Loads of taste, everything seems to blend perfectly, could not have asked for a better meal. Thank you for this recipe!
What a wonderful compliment! Thank you so much.
So good! My husband said he was feeling doubtful but that I should add this recipe to my go-to recipe list.
Two changes, that didn’t change flavor. Since I do low carb / keto / diabetic eating, I subbed grated zucchini for the bread crumbs. I also found that the mushrooms released a ton of juice, and it dripped on me, so I ended up putting them stuffed mushrooms on a small cookie-cooling rack on top of the baking sheet. (And saved the mushroom juice to umami up a stew or chili)
This super easy and delicious meal has become such a staple in this household! I love making them just as much as I love eating them!
Thanks so much Abigail! I’m so glad you love it! Food that’s fun to make is always that much better!
This has become a regular in our house! Delicious!
I’m so glad Lauren! I’m glad your family loves it!
I have been making these for a while now. They are always so delicious!
I am glad you like them Lauren. I appreciate the rating and review.
Delicious! I followed it exactly and I was very pleased with the end result. Since I’m feeding littles, I served it over a little pasta. Otherwise I would’ve served it with roasted potatoes.
My kids love pasta too. Glad your family likes them as well!
I just made the “Italian beef and marinara stuffed portobellos” tonight and they were a hit! There were easy to prepare although others may think a lot of effort went into the end result! I think the recipe was perfect as-is and I didn’t alter anything.
So glad you like them!
I love the idea of studding a portobello mushrooms with a beef filling like this. I have to try the recipe out!
Let me know how it goes!
these look incredible Katie! I’m not even a mushroom girrrl myself but I am dying to try these, such a creative low-carb option! xx
this sounds divine! and a great date night in, yes? I think i could get my husband to actually eat mushrooms this way too! haha
That’s always a challenge with mushrooms. My daughter has to be tricked into it too! Lol!
Sounds delicious, and what a creative idea!
Thank you Kalyn! I am really happy with the way they came out.