Tomato Stew Stuffed Portobello Mushrooms with Cheese
The Perfect Brunch Dish! Cheesy Portobello Mushroom Recipe with Tomato Stew
These portobello mushrooms are stuffed with seasoned ground beef and baked in a rich tomato stew sauce, topped with melted cheese. The mushrooms release their natural juices as they cook, creating a flavorful stew-like consistency that’s perfect for dipping bread into. This dish makes for a delightful brunch, a sophisticated wine accompaniment, or a satisfying snack. Enjoy this versatile and delicious portobello mushroom creation!
Main Ingredients- 12 fresh Portobello mushrooms
- 160g ground beef
- 1/4 onion, finely chopped
- 2 cups (approx. 100g) mozzarella cheese
- 1 slice processed cheese (optional)
Tomato Stew Sauce- 5 Tbsp tomato sauce
- 1/2 Tbsp sugar
- 1 Tbsp ketchup
Beef Seasoning- 1/2 tsp salt
- 1 Tbsp cooking wine (e.g., Mirin)
- A pinch of black pepper
- 1 tsp whole grain mustard (optional)
- 5 Tbsp tomato sauce
- 1/2 Tbsp sugar
- 1 Tbsp ketchup
Beef Seasoning- 1/2 tsp salt
- 1 Tbsp cooking wine (e.g., Mirin)
- A pinch of black pepper
- 1 tsp whole grain mustard (optional)
Cooking Instructions
Step 1
Prepare all your ingredients. Gently wipe the portobello mushrooms clean. Finely chop the onion.
Step 2
Place the ground beef in a bowl. Lightly press with paper towels to absorb excess moisture. Add all the beef seasoning ingredients (salt, cooking wine, black pepper, whole grain mustard) and mix gently until well combined.
Step 3
Carefully remove the stems from the portobello mushrooms. You can twist them gently or push sideways to detach them cleanly. Don’t discard the stems; finely chop them to add to the sauce later.
Step 4
Divide the seasoned ground beef mixture into 12 equal portions. Stuff each mushroom cap generously with the beef mixture. It’s best to fill the bottom of the mushroom first and then mound the rest on top, creating a nice peak. Avoid overfilling, as the mixture may spill out during baking.
Step 5
In a separate bowl, combine the finely chopped mushroom stems, chopped onion, and the tomato stew sauce ingredients (tomato sauce, sugar, ketchup). Mix thoroughly. For an extra flavor boost, you can add 1 tablespoon of tonkatsu sauce, but it’s perfectly fine to omit it.
Step 6
Spread the prepared tomato stew sauce evenly at the bottom of your oven-safe dish or baking pan. This sauce will help keep the mushrooms moist and flavorful as they bake.
Step 7
Arrange the stuffed portobello mushrooms on top of the sauce. If there are any gaps, you can fill them by cutting remaining mushrooms in half and tucking them in. Alternatively, you can slice all mushrooms in half beforehand for easier arrangement and consumption.
Step 8
If using processed cheese, place one slice on top of each stuffed mushroom. This step is optional but adds an extra layer of creamy flavor.
Step 9
Generously sprinkle mozzarella cheese over all the mushrooms. Bake in a preheated oven at 200°C (390°F) for about 20 minutes. Baking time may vary depending on your oven, so keep an eye on them. They are ready when the cheese is melted, bubbly, and golden brown on top.
Step 10
Once baked to perfection, carefully remove the cheesy portobello mushrooms from the oven. Your delicious dish, perfect for brunch, a home party, or as a wine snack, is now ready to be enjoyed!
