Crispy Herb-Crusted Beef & Portobello Medallions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A satisfying keto meal featuring tender beef medallions stuffed with melted cheese and herb-infused portobello caps, finished with a rich garlic-herb pan sauce. This american-inspired beef (keto, high protein) ready in about 35 minutes pairs ground beef, large portobello mushrooms, cream cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 12 oz ground beef
• 2 large portobello mushrooms
• 2 tbsp cream cheese
• 1 tbsp chopped fresh parsley
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 1/4 cup grated parmesan cheese
• 1 tsp fresh thyme leaves
• 1 tsp dijon mustard
• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1/4 cup chicken broth

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Trim stems from portobello mushrooms and gently scrape out gills with a spoon to create shallow cups. Brush both sides with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and pepper.
2. Step 2: In a small bowl, mix cream cheese, 1 tbsp parsley, and garlic powder until smooth. Spoon into mushroom cups and top with 2 tbsp parmesan. Place on a parchment-lined baking sheet and bake for 12 minutes until mushrooms are tender and cheese is bubbling.
3. Step 3: While mushrooms bake, form ground beef into 4 equal patties (about 3 oz each). Heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Cook patties for 4 minutes per side until browned and cooked through, then transfer to a plate and tent with foil.
4. Step 4: Add butter, flour, and 1 tsp thyme to the skillet. Whisk constantly for 1 minute until golden. Stir in Dijon mustard and chicken broth, then simmer for 3-4 minutes until sauce thickens to coat the back of a spoon.
5. Step 5: Return beef patties to skillet, turning to coat in sauce. Spoon remaining sauce over baked mushrooms and top with remaining 1 tsp parsley. Serve immediately.