Stemple Creek Ranch Beef-Stuffed Portobello Mushrooms

Where your beef comes from matters. With Stemple Creek Ranch Grass Fed & Grass Finished Beef you will not only enjoy delicious, locally grown beef, but you can be confident that you are being good to your body, and the environment. Try this amazing recipe, courtesy of Stemple Creek Ranch, today!

  • Serves: 4 servings
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes


  • 4 medium Portobello mushrooms, brushed clean & stems removed
  • Olive Oil
  • 1 lb. Stemple Creek ground beef
  • 1 large sweet onion, diced
  • 2-3 garlic cloves, minced
  • 2 teaspoons herb seasoning blend
  • Salt & pepper to taste
  • 3/4 cup favorite chunky tomato pasta sauce
  • 4 teaspoons prepared pesto sauce + extra for topping
  • 12 oz. package shredded mozzarella cheese


  1. Preheat oven to 375. Using the edge of a spoon, scrape out the filaments on the inside of the mushroom cap, leaving the shell intact. Brush the outer mushroom shell with olive oil and place on a foil-covered baking sheet. Bake for 15 to 17 minutes on the center rack of the oven. Remove mushrooms from the oven and set aside.

  2. Meanwhile, heat 1 tablespoon of olive oil in a large pan over medium heat. Add diced onion and garlic and sauté until translucent (about 3-4 minutes).

  3. Add ground beef and cook evenly. Sprinkle with herb seasoning blend & pepper to taste.

  4. When the meat is no longer pink, add the pasta sauce and mix to coat. *If the sauce is too juicy, continue to cook until the excess liquid evaporates.

  5. Coat the inner shell of each cooked mushroom with a teaspoon of prepared pesto sauce. Top with 1/3 to 1/2 cup of the beef-tomato mixture. Sprinkle generously with shredded mozzarella cheese.

  6. Put stuffed mushrooms back in the oven and bake for an additional 5 minutes until the cheese is melted and ingredients are heated through. Finish with a dollop of pesto if desired.

No comments yet. Add the first comment

Add Comment

4 Locations to Serve Sonoma County