Cheeseburger-Stuffed Portobello Mushrooms

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy ground beef combined with cheddar cheese and savory seasonings, stuffed into large portobello mushrooms for a satisfying keto-friendly dinner. This American-inspired keto recipe (low carb, gluten free), ready in about 35 minutes, pairs large portobello mushroom caps, ground beef, sharp cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Clean 4 large portobello mushroom caps and remove stems.
  2. Step 2: In a skillet, heat 2 tbsp olive oil over medium heat. Add 1/2 medium finely diced yellow onion and 2 minced garlic cloves; sauté for 2-3 minutes until fragrant and translucent.
  3. Step 3: Add 1 lb ground beef to the skillet, breaking it up with a spoon. Cook for 6-8 minutes until browned and cooked through.
  4. Step 4: Stir in 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp black pepper. Remove from heat.
  5. Step 5: Place mushroom caps on a baking sheet, gill side up, and evenly spoon the beef mixture into each cap.
  6. Step 6: Top each stuffed mushroom with 1/4 cup shredded sharp cheddar cheese.
  7. Step 7: Bake in the preheated oven for 15 minutes until the cheese is melted and bubbly and mushrooms are tender.
  8. Step 8: Let cool for 5 minutes before serving.

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