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.

Stuffed Portobello Mushrooms with Beef and Cheese

Name: Stuffed Portobello Mushrooms with Ground Beef
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 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

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

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Instructions

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.

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