Greek-Style Beef Stuffed Portobello Mushrooms

Enjoy a taste of the Mediterranean with a savory Portobello mushroom stuffed with Greek-seasoned Ground Beef plus a variety of fresh toppings.

  • 40
  • 4
  • 320
  • 35 g

Ingredients & Cooking


  • 1 pound Ground Beef (93% or leaner)
  • 4 large portobello mushroom caps, stems removed and chopped
  • 1/2 cup diced onion
  • 2 tablespoons Greek seasoning
  • 1-1/2 teaspoons minced garlic
  • 1/8 teaspoon pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed, squeezed dry
  • 3/4 cup crumbled reduced-sodium feta cheese, divided
  • 1 cup diced seeded tomatoes
  • 1/4 cup finely diced pitted Kalamata olives
  • tzatziki sauce, balsamic glaze, Greek salad dressing, hummus, roasted red pepper strips, diced cucumbers


  1. Preheat oven to 350°F. Coat each mushroom cap with nonstick cooking spray and place on aluminum foil-lined baking pan.  Bake in 350°F oven 15 to 17 minutes or until mushrooms are fork tender.
  2. Meanwhile, preheat large nonstick skillet over medium heat until hot.  Add ground beef, cook 5 to 7 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Add mushroom stems, onion, Greek seasoning, garlic and pepper; cook 3 to 5 minutes or until beef is thoroughly cooked and onion is translucent.  Stir in spinach and 1/2 cup feta. Keep warm.
  3. Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef.  Ground beef should be cooked to an internal temperature of 160°F.  Color is not a reliable indicator of ground beef doneness.
  4. Evenly divide beef mixture among mushroom caps (about 1 cup each), mounding as needed.  Top with tomatoes, remaining 1/4 cup feta and olives.  Top with tzatziki, balsamic glaze, salad dressing, red peppers and cucumbers, as desired.
  5. Cook's Tip: To stuff each mushroom cap, fill a 1-cup dry measure with one quarter of beef mixture, pressing lightly.  Invert cup, placing beef mixture into mushroom cap.

Safe Handling Tips

Nutrition Information

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