Ground Beef Stuffed Portabella Mushrooms

Earthy, meaty portabella caps serve as the perfect vessel for a savory filling of browned beef, wilted spinach, and sharp parmesan — a combination that feels indulgent without the heaviness. Pre's 85% lean ground beef brings rich flavor and enough fat to keep the filling moist and satisfying. Finished on the grill with a crisp breadcrumb crust, Grilled Stuffed Portabella Mushrooms make an impressive weeknight dinner or a show-stopping starter.

Total Time: 45 minutes

Servings: 4

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Stuffed Portabella Ingredients

• 1 pound Pre 85% Lean Ground Beef

• 4 large portabella mushroom caps, stems removed and reserved

• 2 cups of fresh spinach, roughly chopped

• 4 cloves of garlic, minced

• 1 small yellow onion, finely diced

• 1/2 cup grated mozzarella cheese

• ½ cup grated Parmesan cheese

• ¼ cup breadcrumbs

• 2 tablespoons olive oil, divided

• ½ teaspoon salt

• ¼ teaspoon black pepper

  
  

Instructions:

1. Preheat grill to medium-low heat, approximately 300º F.

2. Remove the brown gills on the underside of the cap by scraping with a paring knife. Be careful to try to keep the edge of the mushroom intact, this will hold the beef mixture.

3. Brush portabella caps inside and out with 1 tablespoon of olive oil and season with salt and pepper. Set aside.

4. Heat remaining olive oil in a skillet over medium low heat. Add garlic and cook 1 minute until fragrant. (Why: briefly cooking garlic in fat blooms its flavor without burning.) Add onion and sauté 4–5 minutes until softened. Add spinach and saute until wilted, about 3 minutes. Remove from pan and set aside.

5. Add Pre 85% Lean Ground Beef to the same skillet and cook, breaking apart, until browned throughout, about 7–8 minutes. Drain excess fat.

6. Remove skillet from heat, add onion and spinach to beef mixture and stir gently until incorporated. 

7. Spoon filling evenly into portabella caps, pressing lightly to compact.

8. Combine the remaining parmesan and breadcrumbs and sprinkle over stuffed portabella mushrooms.

9. Place stuffed caps filling-side up on grill. Cover and cook 10–12 minutes until mushrooms are tender and topping is golden.

10. Remove from grill and let rest 3 minutes before serving.