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Cheesy stuffed portobello mushrooms feature large mushroom caps hollowed and filled with a savory ground beef and shallot mixture, topped with melted mozzarella, and baked until tender and bubbly. It's an elegant, low-carb main course perfect for date night.
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Preheat your oven to 375°F (190°C).
Gently remove the stems from the portobello mushroom caps. Using a spoon, scrape out the dark gills from the inside of the caps.
Finely chop the mushroom stems and gills and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned.
Season the beef with garlic powder and onion powder, stirring to combine.
Add the butter to the skillet and allow it to melt. Then, add the chopped mushroom mixture, minced shallot, and minced garlic. Sauté for 2-3 minutes until fragrant.
Stir in the panko breadcrumbs until evenly distributed.
Pour in the chicken broth and stir to combine. Cook for another minute until the liquid is mostly absorbed.
Arrange the hollowed-out mushroom caps in a baking dish. Fill each cap generously with the beef mixture.
Top each stuffed mushroom with a layer of shredded mozzarella cheese.
Cover the baking dish with aluminum foil and bake for 20-25 minutes, until the mushrooms are tender and the cheese is melted and bubbly.
While the mushrooms are baking, prepare the side salad. In a bowl, combine the mixed greens with olive oil, balsamic glaze, and a pinch of black pepper. Toss to coat.
Serve the baked mushrooms hot, alongside the salad. Garnish with freshly grated Parmesan cheese and chopped fresh parsley.
Written automatically by CookOS, not by the creator.
Store covered in the refrigerator for up to 3 days and reheat in a 350°F oven for 10–12 minutes until warmed through.
Written automatically by CookOS, not by the creator.
Yes. Assemble the stuffed mushrooms up to 4 hours ahead, cover with foil, and refrigerate. Bake directly from cold, adding 5–10 minutes to the baking time.
Ground lamb, ground turkey, or Italian sausage work well. Keep the same quantity and adjust seasoning to taste.
Bake for 20–25 minutes at 375°F until the mushroom caps are tender when pierced with a fork and the cheese is melted and bubbly.
Yes. Gruyère, fontina, or a mix of mozzarella and Parmesan will work. Avoid high-moisture cheeses like fresh mozzarella.
Cover and refrigerate for up to 3 days. Reheat in a 350°F oven for 10–12 minutes until warmed through.
