Stuffed with ground beef, this Easy Healthy Stuffed Mushrooms recipe is perfect as a main dish or side.
So this was originally supposed to be a stuffed portobello mushroom recipe but as luck would have it, the pack of mushrooms I got had water in it and had mold on it so I grabbed the largest cremini mushroom I could find. This stuffed mushroom recipe works with both mushrooms. I’ve made it in both and it’s super easy to adjust it!
Why You’ll Love This Recipe
- This stuffed mushroom recipe with ground beef is delicious and filling. You can serve it on its own as a main dish or as a side dish. They’re quite hardy as I pack in the filling in these little guys! Even my partner found these super filling.
- You can make components of this stuffed mushroom ahead of time or make the whole stuffed mushroom ahead of time.
- You can customize these to your liking!
What You’ll Need
- olive oil
- ground beef
- salt and pepper
- onion — I use a small yellow onion but you can always use red onion or a small/half sweet onion.
- garlic
- large cremini mushrooms — the largest you can find or use portobello mushrooms
- panko
- shredded mozzarella cheese — and extra for topping the stuffed mushrooms
- egg — this helps binds the stuffing together
How to Make Stuffed Mushrooms
- In a hot pan over medium heat with olive oil, add in ground beef, salt, and pepper. Sauté it, breaking it into pieces with a wooden spoon. When mostly cooked, add in the diced onions and garlic. Sauté until the beef is cooked through and the onions are soften. Set aside to cool.
- Remove the stalk of the mushrooms and set it aside. The easiest way is to push the stalk with your thumb to one side until the stalk pops out.
- Use a spoon and scoop out the gills and part of the mushroom tops so it’s semi-hallow.
- Mince the stalks.
- In a bowl, combine the beef mixture, minced mushroom stalks, panko, shredded mozzarella cheese, and egg. Mix until fully combined.
- Heat your oven to 350F.
- Scoop the mixture into the mushroom caps. Place the stuffed caps on a rack overtop of a sheet pan.
- Top off with some extra shredded cheese and bake for 15 to 20 minutes.
- Serve with ready.
Stuffed Mushroom Recipe Variations
- Swap the ground beef for ground turkey, chicken, or pork.
- Add in some red chili flakes to the stuffing to give it a spicy kick.
- Swap mozzarella cheese for cheddar, goat cheese, or parmesan.
- Panko can be swapped for breadcrumbs. Don’t skip them as the panko or breadcrumbs will add a delicious crunchy texture to the stuffed mushrooms.
Tips and Notes
- If you’re worried about not having enough stuffing if you plan on using portobello mushrooms, simply add in the mushroom gills and cap that was scooped out. We are only using the stalk and that’s enough for the creminis.
- Be sure to spoon out some of the mushroom cap, not just the gills. This makes sure you get to have room for the stuffing!
- It’s important to cook the onions alongside the beef ahead of time. The onions will release liquid when cooking and this keeps it from releasing liquid inside of the mushroom while it bakes.
- There’s no need to wash mushrooms as it introduces too much moisture to it. Simply brush away any dirt if any or wipe with a lint free towel.
Make Ahead Tips
- Meal prep: store the stuffed mushrooms in an airtight container for up to 3 days in the fridge. Reheat it by toasting it back up in the oven until heated through.
- Make ahead components: You can hollow out the mushrooms ahead of time, you can also make the mixture ahead of time minus the egg and store them separately in the fridge for up to 2 days ahead of time.
Easy Healthy Stuffed Mushrooms
Stuffed with ground beef, this Easy Healthy Stuffed Mushrooms recipe is perfect as a main dish or side.
Servings: 4 servings
Ingredients
Instructions
-
In a hot pan over medium heat with olive oil, add in ground beef, salt, and pepper. Sauté it, breaking it into pieces with a wooden spoon. When mostly cooked, add in the diced onions and garlic. Sauté until the beef is cooked through and the onions are soften. Set aside to cool.
-
Remove the stalk of the mushrooms and set it aside. The easiest way is to push the stalk with your thumb to one side until the stalk pops out.
-
Use a spoon and scoop out the gills and part of the mushroom tops so it’s semi-hallow.
-
Mince the stalks.
-
In a bowl, combine the beef mixture, minced mushroom stalks, panko, shredded mozzarella cheese, and egg. Mix until fully combined.
-
Heat your oven to 350F.
-
Scoop the mixture into the mushroom caps. Place the stuffed caps on a rack overtop of a sheet pan.
-
Top off with some extra shredded cheese and bake for 15 to 20 minutes.
-
Serve with ready.
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