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Ground beef stuffed portobello mushrooms with creamy sauce on a white plate with sauce on the side.
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Ground Beef Stuffed Portobello Mushrooms with Creamy Sauce

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American, Comfort Food
Diet: Gluten Free
Servings: 4
Calories: 389kcal
Author: Irina

Equipment

Ingredients

For the Portobello Mushrooms

  • 4 large portobello mushroom caps
  • 1 tablespoon olive oil for brushing
  • ¼ teaspoon salt adjust to taste

For the Ground Beef

  • 1 lb (450 gm.) ground beef
  • ½ teaspoon salt adjust to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder adjust to taste
  • 3 tablespoons marinara sauce or pasta sauce

For the Creamy Sauce

  • ⅓ cup sour cream
  • 1-2 teaspoons Dijon mustard to taste
  • 1-2 tablespoons red onion to your preference, finely chopped
  • 1-2 tablespoons fresh cilantro finely chopped

For Topping

  • 1 cup Microgreens any type, I used beet and arugula
  • 2 medium pickles diced

Instructions

Cook the Portobello Mushrooms

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. You can also use the air fryer and preheat it to 375°F (190°C).
  • Clean the portobello mushroom caps with damp paper towels and remove the stems. Place them gill-side up on a parchment-lined baking sheet or in the air fryer basket.
    4 large portobello mushroom caps
  • Brush only the inside of the mushroom caps with olive oil and season with salt.
    1 tablespoon olive oil, ¼ teaspoon salt
  • Roast or air fry for 10–15 minutes, until tender but not watery. Set aside.

Prepare the Ground Beef

  • While the mushrooms are cooking, heat a large skillet over medium-high heat. If your pan is not nonstick or the beef is very lean, add a small drizzle of olive oil to prevent sticking.
  • Add the ground beef and cook, breaking it up, until the meat is almost browned. Lower the heat to medium, season with salt, cumin, and chili powder, and stir in the marinara, breaking up the meat again as you stir. Cook the meat until it's fully cooked and browned.
    1 lb (450 gm.) ground beef, ½ teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon chili powder, 3 tablespoons marinara sauce
  • Taste the beef and adjust seasoning as needed, adding more salt or spices to taste. Remove from heat.

Make the Creamy Sauce

  • In a small bowl, mix the sour cream, Dijon mustard, red onion, and cilantro until smooth. Taste and adjust as needed.
    ⅓ cup sour cream, 1-2 teaspoons Dijon mustard, 1-2 tablespoons red onion, 1-2 tablespoons fresh cilantro

Assemble the Mushrooms

  • Spoon the ground beef evenly over the warm portobello mushroom caps.
  • Top with microgreens, drizzle with the creamy sauce, and finish with diced pickles.
    1 cup Microgreens, 2 medium pickles
  • Serve warm as a main dish or let cool slightly and serve as an appetizer.

Notes

  • Space the mushrooms out on the baking sheet or in the air fryer so steam can escape.
  • Cook the mushrooms just until tender. Overcooking can release too much moisture and make the mushrooms watery.
  • The mushrooms are done when they are tender when pierced with a knife, the edges look slightly darker, and there is minimal liquid in the pan
  • Always taste the cooked ground beef and adjust salt, cumin, or chili powder to your preference before assembling.
  • Make sure to finely dice the pickles. Smaller pieces distribute better and add a nice crunch.
  • For best texture, add the sauce and toppings right before serving.

Nutrition

Calories: 389kcal | Carbohydrates: 6g | Protein: 23g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 865mg | Potassium: 737mg | Fiber: 2g | Sugar: 4g | Vitamin A: 403IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 3mg