Stuffed mushrooms are one way you can enjoy them. As they are stuffed with minced meat, you can serve them as a light lunch with a nice green salad. If you have leftover minced meat you can very well use it up by filling the mushrooms and you have a meal ready in half an hour. Portobello mushrooms are ideal as they have a large cap that you can easily stuff and holds quite a lot of stuffing, or you can use smaller mushrooms if you like.


4 large Portobello mushrooms
200 gr. ground meat (beef, port or half and half)
¼ cup white wine
1 onion chopped
2 cloves garlic minced
3 – 4 tablespoonfuls olive oil
2 ripe tomatoes chopped or grated
1 small cinnamon stick
A generous pinch of allspice
A pinch of oregano
Salt, pepper
4 slices of your favorite cheese (gouda, cheddar etc.)



Put the oil in a frying pan and add the meat and the onion. Sauté them for about 10 minutes. You can also add the mushroom stems, chopped up. Add the wine and when it evaporates, add all the other ingredients. Simmer for about 30 to 45 minutes, until the minced meat is done and the sauce has become quite thick.

In the meantime, wipe the mushrooms with a damp towel. If you wish you can scrape off the gills with a teaspoon, but they can be left on. Place the caps in a lightly oiled baking pan. When the ground meat mixture is ready, fill the mushroom caps with a spoon. Bake them in a preheated oven at 180oC for about 15 minutes. Put the cheese slices on the filling of the mushrooms and bake for a further 3 – 5 minutes, until the cheese melts.

Serve immediately. You can accompany the mushrooms with a green salad and some French fries if you like.


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