Savoury Mince Stuffed Mushrooms (Printable)
Tender portobello mushrooms loaded with seasoned beef mince and crispy breadcrumb topping
# What You'll Need:
→ Mushrooms
01 - 8 large portobello or flat mushrooms, stems removed and reserved
→ Savoury Mince Filling
02 - 2 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - Reserved mushroom stems, finely chopped
06 - 10 oz lean ground beef
07 - 1 medium carrot, finely diced
08 - 1 celery stalk, finely diced
09 - 1 tbsp tomato paste
10 - 1 tsp dried oregano
11 - 1/2 tsp dried thyme
12 - 1 tsp Worcestershire sauce
13 - 1/4 cup beef stock
14 - Salt and freshly ground black pepper, to taste
→ Topping
15 - 1/3 cup fresh breadcrumbs
16 - 2 tbsp chopped fresh parsley
17 - 1 tbsp extra virgin olive oil
# How-to Steps:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Wipe the mushrooms clean and remove the stems. Place the mushroom caps, gill side up, on the prepared tray.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and garlic; sauté for 2 minutes until softened.
04 - Stir in the chopped mushroom stems, carrot, and celery. Cook for 3-4 minutes until vegetables are softened.
05 - Add the ground beef and cook, stirring and breaking up lumps, until browned—about 5 minutes.
06 - Stir in tomato paste, oregano, thyme, Worcestershire sauce, and beef stock. Simmer for 3-4 minutes until the mixture thickens. Season with salt and pepper.
07 - Spoon the savoury mince mixture evenly into each mushroom cap, packing it gently.
08 - In a small bowl, mix breadcrumbs, parsley, and 1 tablespoon olive oil. Sprinkle the mixture over the stuffed mushrooms.
09 - Bake for 20-25 minutes until mushrooms are tender and the topping is golden brown.
10 - Serve warm, garnished with extra parsley if desired.
# Expert Pointers:
01 -
- The mushroom caps act like little edible bowls holding all that savory goodness
- They reheat beautifully so you can make them ahead and still look like a kitchen hero
02 -
- Overfilling the mushrooms makes them topple over in the oven, so resist the urge to pack in every last bit of filling
- The filling needs to cool slightly before stuffing or it will make the mushrooms steam instead of roast
03 -
- Pat the mushroom caps dry before filling to prevent them from becoming watery during baking
- Let the filling cool slightly before stuffing so it does not start cooking the mushrooms prematurely