Baked Stuffed Portobello Mushroom.jpg

Portobello Mushrooms Stuffed with Ground Beef

This dish is a feast for your eyes and a flavor explosion for your mouth. It is the perfect side dish. Instead of large portobello mushrooms, use medium-size cremini mushrooms and serve as an appetizer. Either way, they are sure to be a hit!
 

Prep Time - 15 Minutes

Cook Time - 48 Minutes

Serves 2 to 4

Ingredients
  • ½ cup ground beef
     

  • 1 teaspoon minced garlic
     

  • ½ teaspoon Italian seasoning
     

  • ½ teaspoon salt
     

  • ½ teaspoon ground black pepper
     

  • 4 portobello mushrooms
     

  • 1 teaspoon extra virgin olive oil
     

  • ¼ cup plain breadcrumbs
     

  • 2 tablespoons unsalted butter, softened
     

  • 2 tablespoons finely grated Parmesan cheese
     

  • 3 tablespoons chopped parsley (flat-leaf or curly)
     

  • ¼ teaspoon crushed red pepper flakes (optional)
     

  • 4 tablespoons pasta or pizza sauce of your choice

Directions

Omnipan – Small, Medium, and Large

  1. Preheat the oven to 425 °F or 218 °C.
     

  2. Place the ground beef in the medium Omnipan. Break the beef into small pieces, so there are no large clumps. Place the Omnipan without the lid in the preheated oven and bake the beef for 15 minutes. Remove from the oven, turn the beef, and break up any clumps that might have formed. Return to the oven for 15 more minutes.
     

  3. Remove the beef from the oven, drain the liquids, and add the minced garlic while it is hot. Mix to combine. Sprinkle the Italian seasoning, salt, and pepper. Mix to combine.
     

  4. Reduce the oven temperature to 350 °F or 177 °C.
     

  5. Remove the stems and gills that are inside the mushroom caps. This will create space for your stuffing. Wipe the mushroom caps well with a wet paper towel. Then wipe them with a dry paper towel to completely dry them. Rub the outer area of the mushroom caps with olive oil. Set aside.
     

  6. Add the breadcrumbs, softened butter, Parmesan cheese, parsley, and crushed red pepper flakes (if using) to the small Omnipan. Mix well to combine all ingredients.
     

  7. Place the mushrooms in the large Omnipan so that the inside of the caps face you.
     

  8. Put 1 tablespoon pasta or pizza sauce in each mushroom cap. Then put ¼ of the beef stuffing on top of the sauce. Press it down lightly. Top each mushroom with ¼ of the breadcrumb topping.
     

  9. Place the large Omnipan in the oven. Bake for 15 to 18 minutes, or until the mushrooms are cooked and the topping is lightly browned. Serve hot.

Notes
  • These make great appetizers. At a sit-down dinner, serve one large mushroom per person, garnished with chopped parsley and tomatoes. At a buffet, use a smaller mushroom variety like cremini. Since these are much smaller than portobello, skip the pasta or pizza sauce. Use only the beef stuffing and breadcrumb topping. Adjust the baking time since they will cook quicker.
     

  • You can replace the pasta or pizza sauce with any other sauce of your choice. I love using pesto or alfredo sauce. You can also omit the sauce completely and replace it with any other chopped veggies of your choice.
     

  • If you like bacon, stuff the mushrooms with chopped cooked bacon, tomatoes, chopped spinach, and shredded mozzarella cheese.

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