Stuffed Portobello mushrooms with a thick beef mince ragu loaded with bacon & mozzarella cheese are easy to make & are a treat for everyone!
These delicious meaty morsels will go from your fridge to your table in a little under an hour, but less than half of that time is hands-on cooking.
Ground Beef Stuffed Portobello Mushrooms
Stuffed mushrooms are no stranger here on my site… We are not talking about little appetizers, but full-on meal centrepieces, we love them!
I’ve got everything from cheesy brown rice stuffed mushrooms to bacon stuffed mushrooms and some glorious caramelised onion and goat cheese stuffed mushrooms.
These minced beef stuff mushrooms are far meatier than any of those options.
The stuffing is very simple and contains many of the main ingredients for a great meat sauce for pasta.
The meatiness is joined by garlic, a little tomato, balsamic and parsley. Oh yeah cheese, we have both mozzarella and Parmesan.
It is delicious and you could even use it to stuff my bacon-wrapped stuffed onions.
If you want a slightly different minced beef recipe check out my old-school savoury mince!
Frequently Asked Questions
What are the best mushrooms to use?
The best mushrooms for stuffing are either portobello mushrooms or field mushrooms.
They are practically the same thing, Portobello mushrooms are a mature version of the cultivated button mushrooms we all know.
Field mushrooms, also known as meadow mushrooms are the often wild cousin of the portobello mushroom.
Can I stuff smaller mushrooms?
Yes, this recipe works well as a starter or canapé using large button mushrooms. Be sure to get larger mushrooms that are “two-bite” sized so that they cook properly.
What is tomato passata?
US visitors often ask this when visiting my site, passata is a tomato “sauce” made with sieved tomatoes and nothing else.
It is often called tomato puree in the US but you can buy brands like Mutti in the US and they are labelled as passata I believe.
Can I make this in advance?
Personally, I would not reheat the mushrooms after cooking them, they will overcook and go a bit “slimy”.
You can make the stuffing 2-3 days in advance though and it will be fine in the fridge.
Can I cook these in an air fryer?
Yes, so long as your air fryer is large enough, 13-16 minutes at 180°C or 350°F should be fine.
These beef mince stuffed mushrooms make a nice light meal with some salad leaves as I have here or a simple side salad.
If you want something to throw in the oven whilst it is on then take a look at my Parmentier potatoes recipe.
You could also knock up these crispy baked sweet potato fries.
I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- 28cm or 11″ frying pan or skillet.
- Baking tray.
- Chopping board.
- Kitchen knife.
- Weighing scales and or measuring cups and spoons.
- Stirring spoons and a spatula.
This minced beef stuffed mushrooms recipe is a supremely simple midweek family meal that is perfect for young and old alike.
- 4 (Large) Portobello Mushrooms
- 200g (7oz) Minced Beef
- 100g (3½oz) Bacon
- 100g (⅔ Cup) Onion
- 2 Cloves Garlic
- 50g (¼ Cup) Tomato Passata
- 2 Tbsp Balsamic Vinegar
- 20g (⅓ Packed Cup) Parsley
- 50g (½ Cup) Shredded Mozzarella Cheese
- 1 Tbsp Olive Oil
- Salt and Pepper to taste
- Parmesan Cheese For Garnish
- Dice the bacon and add it to a 28cm or 11" frying pan and cook for 5-6 minutes.
- Remove the stalks from the mushrooms and finely dice.
- Peel and cut the onion into a 3-5mm (⅛-¼") dice
- Peel and finely dice the garlic.
- Add the diced mushroom stalks, diced onion and garlic to the pan and cook for 5 more minutes.
- Turn up the heat to high and add the beef, a pinch of salt and a generous amount of pepper and stir until browned.
- Chop the parsley and add to the mix with the mozzarella cheese.
- Then add the balsamic and tomato passata and stir to combine.
- Drizzle the mushroom caps with olive oil and then season them with salt.
- Spoon in the beef mix and then roast for 20 minutes at 180°C or 350°F.
Amount Per Serving: Calories: 720Total Fat: 47gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 155mgSodium: 1275mgCarbohydrates: 18gFiber: 4gSugar: 8gProtein: 55g
Calorific details are provided by a third-party application and are to be used as indicative figures only.