Ground beef stuffed mushrooms are one of those easy dinners that feel a little more special than they should. Juicy portobello mushrooms are filled with a rich, savory beef sauce, topped with creamy crème fraîche and a little grated cheese, then baked until golden and bubbling. It's simple, satisfying, and perfect when you want something hearty without too much effort.
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Recipe Snapshot
💬 What it is: These ground beef stuffed mushrooms are large portobello mushrooms filled with a rich, savory beef sauce, topped with crème fraîche and grated cheese, then baked until golden and bubbling.
❤️ Why you'll love it:
- Easy, no-fuss dinner that feels a little special
- Naturally low carb and high in protein
- Great way to use leftover beef sauce or ragu
- Rich, creamy, and full of flavor
- Perfect for weeknights or casual entertaining
👨🍳 How to make it: Bake the mushrooms until just tender, fill with prepared beef sauce, top with crème fraîche and cheese, then return to the oven until golden, bubbling, and ready to serve.
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Why this recipe works
- Portobello mushrooms hold their shape
Their size and texture make them perfect for stuffing, so you get a hearty base that doesn't collapse during baking. - A rich beef filling adds depth of flavor
Using a well-seasoned ground beef or ragu-style sauce means every bite is savory, satisfying, and far from bland. - Crème fraîche keeps things balanced
It adds a light tang and creaminess without feeling too heavy, cutting through the richness of the beef. - Cheese creates that golden finish
A little grated cheese melts into a bubbling, slightly crisp topping that brings everything together. - Pre-baking prevents soggy mushrooms
Giving the mushrooms a head start in the oven helps remove excess moisture, so the final dish stays rich-not watery.
Ingredients
- Portobello mushrooms: Large, firm mushrooms work best as they hold their shape and are perfect for stuffing
- Olive oil: Helps soften the mushrooms and adds a little richness
- Meat sauce: Use a rich, well-seasoned beef sauce or ragu for the filling
- Crème fraîche: Adds a light, creamy tang that balances the richness
- Parmesan cheese: For a golden, slightly crisp topping
- Flat-leaf parsley: Adds freshness and a pop of colour before serving
About the beef sauce
For the best flavor, I like to use my homemade Greek-style beef sauce, which is rich, well-seasoned, and perfect for stuffing mushrooms. It adds depth and turns this into a really satisfying meal.
How to Make Ground Beef Stuffed Mushrooms - Quick Overview
Bake mushrooms:
Remove stems, wipe clean, drizzle with olive oil and bake for 10 minutes.
Fill and top:
Spoon in the beef mixture, add crème fraîche and a little grated cheese.
Bake:
Return to the oven for 15 minutes until golden and bubbling.
Finish:
Top with parsley and serve immediately.
💡 Tips for Best Results
- Pre-bake the mushrooms
Giving the mushrooms a head start helps release excess moisture, so they stay tender without becoming watery. - Use a thick meat sauce
A rich, reduced beef sauce works best here. If it's too loose, it can make the mushrooms soggy as they bake. - Don't overfill
A generous spoonful is perfect, but overloading can cause the filling to spill and the mushrooms to collapse. - Drain excess liquid if needed
If you notice liquid in the tray after the first bake, carefully drain it off before adding the filling. - Finish until golden and bubbling
The crème fraîche and cheese should be lightly browned - that's where the flavour really comes together. - Use your best sauce
This recipe is only as good as the filling, so using a well-seasoned beef sauce makes all the difference. My Greek-style beef sauce works beautifully here for a deeper, more rounded flavour.
Variations & Substitutions
- Use your favourite meat sauce: Swap in any thick, well-seasoned ground beef or bolognese-style sauce if you don't have one ready.
- Try a Greek twist: Add a little crumbled feta or a sprinkle of oregano for a more Mediterranean flavour. Or even better - try my Greek stuffed eggplants with meat sauce and bechamel - a real crowd pleaser!
- Swap the protein: Ground lamb works beautifully here and adds a richer, slightly more traditional flavour.
- Lighten it up: Replace crème fraîche with Greek yogurt for a lighter option with a similar tang.
- Make it vegetarian: Use a lentil or plant-based filling in place of the beef for a meat-free version.
Serving Suggestions
These ground beef stuffed mushrooms are satisfying on their own, but they also pair beautifully with a few fresh, simple sides:
- Serve with tzatziki - A spoonful of cool, garlicky tzatziki adds freshness and balances the richness of the beef.
- Add a Greek salad - Tomatoes, cucumber, olives, and feta bring brightness and crunch to the plate - try it with some Greek lettuce salad.
- Pair with warm pita or flatbread - Perfect for soaking up any extra sauce if you're not keeping things low carb.
Storing & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 180°C until heated through, or microwave for a quicker option.
- Freezing: Not recommended, as mushrooms can become watery once thawed.
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❓ FAQ
Yes. You can prepare and fill the mushrooms ahead of time, then bake just before serving.
Mushrooms release moisture as they cook. Pre-baking and using a thick meat sauce helps prevent this.
Absolutely. Button mushrooms work well if you're making these as an appetiser - just reduce the filling amount and baking time slightly.
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📖 Recipe
Ground Beef Stuffed Mushrooms
Conversions
Ingredients
- 6 Portobello mushrooms
- 2 tablespoon olive oil
- 250 grams meat sauce, (use my greek meat sauce)
- 200 ml creme fraiche
- 50 g Parmigiano Reggiano, grated
- 1 tablespoon flat leaf parsley, finely chopped
Instructions
- Preheat your oven to 180 deg C.
- Prepare the mushrooms by removing the stem and giving them a good wipe. Place them in a baking tray and drizzle the olive oil over them. Bake in the oven for 10 mins.6 Portobello mushrooms, 2 tablespoon olive oil
- Remove the mushrooms from the oven and fill with prepared beef ragu (approx 2-3 tablespoon in each mushroom.). Dollop one tablespoon of creme fraiche over the sauce and top with a little grated cheese.250 grams meat sauce (use my greek meat sauce), 200 ml creme fraiche, 50 g Parmigiano Reggiano grated
- Place back in the oven and heat for a further 15 mins until creme fraiche is browned and bubbling.1 tablespoon flat leaf parsley finely chopped
- Serve immediately with a little chopped flat leaf parsley.
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Peter's Tips →
- Pre-bake the mushrooms to release excess moisture and avoid a watery result.
- Use a thick, well-seasoned meat sauce for the best flavour and texture.
- Don't overfill the mushrooms - a generous spoonful is enough.
- If there's excess liquid in the tray, carefully drain it before adding the filling.
- For extra depth of flavour, use my Greek-style beef sauce as the base.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Peter G says
Enjoy this easy recipe for ground beef stuffed mushrooms - the perfect weeknight dinner!