Skip to main content

Grilled Portabello Mushrooms With Beef and Cheese

These grilled Portabello mushrooms are great appetizers. The mushrooms are stuffed with a beef mixture and topped with some Monterey Jack Cheese. I must admit this is one of my favorite grilled mushrooms recipe now. In fact, I’m thinking of making them again this weekend. The recipe is good for 4 servings. Do try making it. I hope you will like it as much as I do. Have a good week ahead.

Grilled Portabello Mushrooms With Beef And Cheese
(Printable Recipe)


6 Medium Portabello Mushrooms
1 Tbsp Olive Oil
Sea Salt to taste
Freshly Ground Black Pepper

Beef Mixtures
180 g Ground Beef
4 Sun-dried Tomatoes in oil, chopped
2 cloves Garlic, finely chopped
1/2 Yellow Onion, finely chopped
1/2 tsp Dried Parsley
1 tsp Dried Basil
1 Tbsp Olive Oil
Sea salt to taste
Freshly Ground Black Pepper

160 g Monterey Jack Cheese, grated


Prepare the beef mixtures: In a medium saucepan, heat the olive oil over a medium heat. Add the onion, garlic and saute until translucent, for about 10 minutes.

Add the ground beef and cook until the meat is no longer pink in color. Then add the sun-dried tomato, parsley, basil and season with salt and pepper. Remove from the heat and set aside.

Clean the mushrooms with a damp cloth and discard the stems. With a spoon, gently and carefully remove the black gills from the mushrooms caps.

Preheat the grill for direct cooking over medium heat.

Brush the mushrooms with olive oil on both sides. Place the mushrooms caps, gill sides down on the grill. Cook for about 3 to 4 minutes. Remove the mushrooms into a baking tray.

Place the beef mixture on top of the mushrooms (cap sides) and top with the cheeses. Then grill the mushrooms, cap sides up, over medium heat, with the lid closed for about 6 to 8 minutes. Remove the mushrooms from the grill and serve immediately.


  1. Okay, I don't even like mushrooms and your photo is making me want to grill them anyway. : )

  2. What a beautiful presentation this meal makes!

  3. Great idea! I'm having a bbq tonight and I wished I had seen your recipe earlier.

    When me and M first started dating, I had the (not so) bright idea of making cream cheese stuffed portobello mushrooms. It was one of those kitchen fails. *Way* too heavy and rich! But your recipe evens it out with beef! Brilliant!

  4. Very beautiful presentation, and I love mushrroms!

  5. Made this tonight and it was very tasty but sea salt to taste for me means a lot of salt, haha!

  6. @oneordinaryday: No worries, my daughter dislike mushrooms too but she wanted more of my grilled Portabello mushrooms now! I'm sure you will like it too :-)

    @finsmom: Thanks.

    @Jessica604: I hope that you will try to make them next time :-)

    @argas: Thanks :)

    @Lidz: Oops! Perhaps less sea salt then??

  7. Great success here tonight. Had to adapt for european cheeses but went with red cheddar and it worked well

  8. I was looking for a stuffed portabello mushroom recipe and stumbled upon your website. I'm definitely making your version. Yum!


Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.


I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W