GRAIN FREE, GROUND BEEF STUFFED PORTOBELLO MUSHROOMS these portobello mushrooms are hollowed out ever so slightly to allow for a magnificent stuffing of ground beef, tomatoes, mushrooms and lots of cheese.
When I was young, mushrooms and tomatoes were among my arch nemeses. I detested both vegetables with equal passion. It seemed impossible that I would one day grow to love these two vegetables, even above all other vegetables, but alas, that’s where we are present-day. It is interesting how our taste buds evolve and altogether change over time, and these days, I will take my mushrooms and tomatoes raw or cooked, in any which way possible.
These portobello stuffed mushrooms, then, really hit the spot. It’s hard not to when the dish is completed with ground beef and cheese; it’s just too freaking delicious. These stuffed mushrooms are so extremely easy to make, and the result is not only delicious and richly satisfying, they seem to have an air of fanciness that honestly, is not warranted. Don’t let stuffed mushrooms fool you. They are basic af to make, and they are certainly not fancy!
These portobello stuffed mushrooms are so large, and so jam-packed with a ground beef filling that they become not only a side option for someone with a large stomach (aka my boyfriend), they become a straight-up meal for us regular sized stomach folk. Or at least, you will likely have to split one in half and go in a half at a time.
These guys are stuffed with a ground beef mix that’s simmered alongside tomatoes, onions, a litttttle bit of jalapeno pepper (fear not, and if you fear, simply omit, it’s not do-or-die here), as well as dash of broth to help bring out all the flavours. The result is just so freaking good.
I could totally see you using this stuffed mushroom filling and recipe for little mini button mushrooms, and serving it as h’or d’oeuvres. You could even dabble with a few extra add-ins like bacon or prosciutto; I know I have.
Whether you try making these with large portobello mushrooms or you opt for some button mushrooms, let me know how they turn out in the comments below and tag me on IG @grainfreee.
4-6 portobello mushrooms (depending how big they are)
1 lb of ground beef
1 small red onion, or half of a large red onion
- 1 tomato
- 1/4 jalapeno pepper
- 1 tsp of minced garlic
- 1 tsp of oregano
- salt and pepper to taste
- 1 tablespoon of bone broth/chicken stock (optional)
1 and 1/2 cup of shredded cheese
first, clean your portobello mushrooms and pat them dry with a piece of paper towel, carefully as they can be delicate.
start by cutting off the knob under the portobello mushroom, and using a knife, carefully carve out some of the insides underneath the mushroom top to allow more space for the meat filling. keep the inside filling and the knob aside. place the cleaned out mushrooms either in a oven-safe baking dish or on a baking sheet lined with parchment paper and set aside.
chop up the discarded pieces from your mushrooms. dice up the onion, jalapeno pepper, and tomato, and begin to sautee all the vegetables, including the mushroom bits, in a frying pan over medium heat. add in the garlic and continue to sautee.
- add in the ground beef, and cook the meat until it’s done (no more pink). while the meat is cooking, add your spices and broth to the meat.
- once the ground beef is entirely cooked, you can remove heat. now, spoon your ground beef mixture into each of your emptied portobello mushrooms, filling it until they’re overflowing.
- cover each mushroom with shredded cheddar cheese.
- preheat the oven to 350 and bake the mushrooms until the cheese melts, 30 minutes or so.