Easy recipe to make for portobello mushrooms stuffed with ground or minced beef, topped with melted cheese. Serve with a side salad for a quick midweek lunch or as a starter.
You can easily prepare the ground beef filling in advance and then make and bake the mushrooms just before you want to serve them.
Why make this recipe?
- Easy to make
- Low in carbohydrates, but it’s a filling snack or a small meal
MORE SIDE DISHES
What makes this recipe work
The sour cream gives a creamy (but light) texture to the filling and it makes the mushrooms very tasty.
My top tips on making this recipe successfully the first time round
Make sure that the beef mixture is completely cold before mixing everything else into it, otherwise, the egg might cook before you need it and the sour cream might turn watery.
Time saving tip
Prepare the beef mixture in advance and keep in the fridge for up to 24 hrs before using it as a filling.
When you want to make your ground beef stuffed mushrooms, simply switch on the oven, fill the mushrooms and you are ready to bake them!
Pro tip for making ground beef stuffed mushrooms
Use good quality minced (ground) beef. This will ensure that there is not a lot of water. If you find that there is quite a lot of water after you brown the beef, slowly pour it away.
This will ensure that the filling is nice and thick (and won’t run from the mushrooms).
Any specialist equipment needed?
- Baking tray
- Frying pan or a griddle
Allergies & dietary requirements
This recipe is not suitable for vegans, vegetarians or people who are sensitive to gluten. Here are couple of ways you can make my easy stuffed portobello mushrooms with sour cream and beef to suit your diet.
Vegetarian – use soya mince (ground) chunks instead of the ground beef
Gluten – Free – use gluten-free breadcrumbs (or just crumble any kind of gluten-free bread or rolls to get your bread crumbs)
Ingredients & Possible Substitutions
Mushrooms – large mushrooms are better (such as portobello mushrooms), but any kind of mushrooms can be used for this recipe.
Beef – minced or ground – you could also use lamb meat, chicken or turkey meat but the flavour will be different
Sour cream – you could also use greek yoghurt or a mixture of salad cream, heavy cream, mayonaise etc
Breadcrumbs – buy these in the shop or make your own by crumbling leftover bread or rolls and leaving them to dry. Make these very fine by whizzing them in a food processor
Cheese – it’s best to use cheese that can be grated – cheddar, swiss, gouda
Onion – any kind of onion, including spring onion is fine to use with this recipe
Garlic – use powder or fresh garlic or you can use homemade everyday seasoning spice mix instead (leave out any additional salt if using the spice mix)
How to prepare your mushrooms
You don’t need to peel most mushrooms, including portobello mushrooms to use them in this recipe.
Clean the mushrooms with a damp paper towel, trying not to get too much water on them. You can also peel them very lightly and only if you get some stubborn areas.
Make sure that you remove any dirt, stones or anything else that shouldn’t be on the mushrooms.
Cut the mushroom stems close to the mushroom cup and chop them up to use for later.
How to make stuffed mushrooms
Preheat your oven to 350 degrees F (175 degrees C).
Prepare a baking tray by lining it with a baking parchment or lightly spreading it with cooking oil.
Heat a large frying pan or a skillet over medium heat and first brown the minced (ground) beef until all pink meat colour disappears
Add the chopped onion, garlic, salt, pepper and mushroom stems and fry until all cooked through. Set aside to cool down completely.
In a mixing bowl, measure and add the sour cream, breadcrumbs, grated cheese, and lightly beaten egg together with the cooled down beef mixture. Mix well.
Fill each mushroom cap with the stuffing and add some more grated cheese on the top of each mushroom.
Bake for 20 minutes in the preheated oven, or until the mushrooms are cooked through and the cheese is melted and lightly brown on the top.
How to serve beef stuffed mushrooms
These stuffed portobello mushrooms are best served hot, when the cheese is melted in. Serve them as soon as they are ready for best flavour and taste.
If needed, you can also eat stuffed mushrooms cold, but they don’t taste as nice as when they are hot.
What to serve with portobello stuffed mushrooms
These portobello stuffed mushrooms are large enough to be a meal in itself, so they can be served as a starter on their own.
Stuffed mushrooms are also a great side dish and they also go well with:
- Mixed green salad
- Lasagne
- Spaghetti
- Homemade sourdough bread – toasted with herb butter
- Meat based gnocchi
- Baked Potatoes or Jacket Potatoes
- Potato Cakes
- Pizza – any kind of pizza, such as my favourite buckwheat pizza
- Courgette omelette
Serving size
This very much depends on how big your mushrooms are, but I usually get 4-6 portobello mushrooms or 6-10 champion mushrooms.
Can I scale up or down this recipe?
Yes, of course.
You can easily make just half of this ground beef stuffed mushrooms recipe to make a small amount of filling suitable for 1-2 people. Alternatively, if you double or triple the recipe you can use it if you are having a large party of people around for a meal.
Can this recipe be made in advance?
The ground beef stuffed mushrooms are best served when they are freshly made.
To save some time on the day, I would make the filling in advance (say no more than 24 hrs) and keep it in the fridge until I needed it.
The mushrooms take about 20-25 minutes to bake in the oven and they are best served hot, so it’s difficult to keep them or re-heat them successfully.
How to store this recipe
Keep in an airtight container to save the stuffed mushrooms from drying out (and the rest of your fridge from taking on the smell of the ground meat, cheese and the sour cream).
How long do stuffed portobello mushrooms last in the fridge?
Beef stuffed portobello mushrooms are best-eaten straightaway, but can be kept for 1-2 days afterwards in the fridge (if you end up with any leftovers).
On a few occasions, I’ve also kept the stuffed mushrooms for longer than 2 days and whilst it’s still possible, the texture and taste does change as they stay in the fridge for longer.
Make sure that you keep the mushrooms in an air-tight container, so that they don’t dry out.
Can I freeze Stuffed Portobello Mushrooms?
The mushrooms won’t be as nice as when they are freshly baked, so I’d not recommend to freeze the stuffed mushrooms.
What you could do (providing the ground or minced beef hasn’t been frozen before) is to prepare the beef & sour cream filling in advance and then freeze the filling in portions.
Scoop out about a tablespoon at a time and freeze on the tray first. Once completely frozen, keep in an airtight container in the freezer for up to 1-3 months and completely defrost before using.
If you freeze the beef & sour cream filling in a small amounts, you can easily take out just what you need (even to fill just one mushroom) and add the stuffed mushroom to your oven to bake alongside other dishes that you are already baking (like for example the main dish you want to serve with your portobello mushrooms).
How to heat up stuffed mushrooms
To re-heat your beef stuffed portobello mushrooms simply place them on a suitable plate and heat them up in a microwave for 30 seconds or so. Check that they are piping hot throughout and the cheese has melted again before serving.
You can also heat up one stuffed mushroom at a time, if you prefer. This might take about 10-15 seconds only.
Alternatively, you can also heat the stuffed mushrooms at 180C or 350 F in the oven for about 5-10 minutes maximum. This is ideal if you are already making your dinner and have your oven on anyway.
Once you reheat your stuffed mushrooms make sure that you finish eating them. I wouldn’t recommend to re-heat previously re-heated stuffed mushrooms (unless it’s like straightaway within few minutes) because they contain meat and it might go off sooner than you think.
Constant re-heating will also spoil the texture of the mushrooms and the filling, plus the cheese might burn.
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Easy Stuffed Mushrooms with Sour Cream & Beef
Ingredients
- 4-8 mushrooms portobello or other large mushrooms
- ½ lb ground (minced) beef 250 grams or about 1 generous cup
- 1 cup sour cream
- ½ cup breadcrumbs
- 1 cup cheese grated – cheddar, swiss, gouda or any cheese that melts
- 1 egg
- ½ medium onion
- 1 teaspoon of garlic powder or 1-2 cloves of fresh garlic (crushed)
- salt and pepper to taste
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Prepare a baking tray by lining it with a baking parchment or lightly spreading it with cooking oil.
- Clean the mushrooms with a damp paper towel, trying not to get too much water on them. You can also peel them lightly (only if you get some stubborn areas).
- Cut the mushroom stems and chop them up to use later.
- Heat a large frying pan or a skillet over medium heat and first brown the minced (ground) beef until all pink meat colour disapears
- Add the chopped onion, garlic, salt, pepper and mushroom stems and fry until all cooked through. Set aside to cool down completely.
- In a mixing bowl, measure and add the sour cream, breadcrumbs, grated cheese, lightly beaten egg together with the cooled down beef mixture. Mix well.
- Fill each mushroom cap with the stuffing and add some more grated cheese on the top of each mushroom.
- Bake for 20 minutes in the preheated oven, or until the mushrooms are cooked through and the cheese is melted and lightly brown on the top.
- Serve with a side salad or just on their own.
Nutrition
This blog post was originally written on 9 May 2022 and last updated on 9 November 2022
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