Weekly Recipes

Southwestern Beef and Cheese Stuffed Portobellos

Southwestern Beef and Cheese Stuffed Portobellos

Southwestern Beef n Cheese Stuffed Portobellos are a full meal that’s mainly half beef and half mushroom, seasoned with chiles and salsa, topped with cheese

This Southwestern Beef and Cheese Stuffed Portobellos is the result of bringing home a whole bunch of large portobello mushrooms, just begging to be stuffed Mexican-style. In reality, portobello mushrooms have quite a bit of flavor, so moderate flavors can hide in the background.

I made this with Big Jim chiles and a medium salsa, which were plenty spicy. The cheese I chose was shredded sharp cheddar. I liked the somewhat mellowing effect it had on the flavors and the cheese helped bind this dish together so it doesn’t fall apart. Next time I’ll go sharper, like an extra sharp cheddar and perhaps some parmesan as it was hard to actually taste the cheese.

This got very good reviews and requests for seconds. I also tried topping it with feta cheese and swiss, which helped the cheese flavor stand out a bit more. I still have about a dozen more big portobello mushroom caps, each about 4 inches in diameter. Looks like I’ll be experimenting some more with them tomorrow. Hope you like these!

Southwestern Beef and Cheese Stuffed Portobellos
Prep time
Cook time
Total time
Recipe type: Main Dish
Cuisine: Southwestern
Serves: 6 servings
  • 6 large portobello mushroom caps (~ 4 inches diameter)
  • 1 tbsp olive oil
  • ⅓ cup chopped onion
  • 2 cloves garlic, pressed
  • 1 lb ground beef
  • ¼ tsp salt
  • ¼ tsp cumin
  • ½ cup mild diced green chiles
  • ¼ cup green salsa (I used Winking Girl medium tomatillo)
  • ½ cup chopped parsley
  • 1½ cup shredded extra sharp cheddar cheese
  • extra parsley for garnish
  1. Preheat oven to 400°. Lightly spray a 9" x 13" baking dish with cooking spray and set aside.
  2. Rinse the mushroom caps to remove any clinging dirt. Put them in a steamer (or covered skillet) with water and let steam over water at a low boil for 20-30 minutes. If you have stems and/or broken caps, you can finely chop them and add them into the ground beef mixture later.
  3. In a large skillet, heat the olive oil and cook the onion 3-4 minutes to soften. Add the garlic and cook another minute, then add the ground beef, salt, and cumin. Break up the ground beef and cook over medium heat to brown; add diced pieces of the mushroom stems at this point if desired. Then add the chiles and salsa, adjusting seasoning to taste.
  4. Remove from heat and stir in the parsley and shredded cheese, allowing the cheese to melt.
  5. Remove mushroom caps from steamer and place on baking dish. Top each mushroom cap with a mound of the meat mixture as shown in picture.
  6. Bake the stuffed mushrooms 10-15 minutes, garnish with more chopped parsley, and serve.
  7. Enjoy!



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