Healthy Ground Beef Stuffed Mushrooms

If you ask me, stuffed mushrooms are one of those appetizers that never go out of style.

These savory ground beef stuffed mushrooms make the perfect party snack or dinner side dish. Tender mushroom caps filled with seasoned ground beef, melted cheese, and fresh herbs create a bite-sized treat that everyone loves.

I like to add a sprinkle of breadcrumbs on top before they go in the oven – it gives them that nice golden crust when they’re done baking. The mushrooms turn perfectly juicy while the filling stays rich and meaty.

It’s a classic appetizer that feels a bit fancy, but is actually super simple to put together.

What Kind of Mushrooms Should I Use?

For stuffed mushrooms, white button or cremini mushrooms are your best bet since they’re the perfect size for appetizer portions and have a nice cup-shape when you remove the stems. While both varieties will work great, cremini mushrooms (also called baby bellas) have a slightly deeper flavor that pairs really well with beef. Look for mushrooms that are firm and fresh, about 2-3 inches in diameter – they should be big enough to hold a good amount of filling but still manageable as a two-bite appetizer. When you’re shopping, avoid mushrooms with dark spots or that feel slimy, and try to pick ones that are similar in size so they’ll cook evenly.

Options for Substitutions

Need to switch things up with this recipe? Here are some handy substitutions you can try:

• Fresh mushrooms: While fresh mushrooms are really the base of this dish and can’t be substituted, you can use different varieties like cremini, button, or portobello mushrooms – just adjust cooking time for larger ones.
• Ground beef: Ground turkey, chicken, or pork work great here. If you’re going meat-free, try using finely chopped mushrooms mixed with cooked quinoa or lentils for a vegetarian version.
• Breadcrumbs: Out of breadcrumbs? Crushed crackers, crushed pork rinds (for keto), or almond meal (for gluten-free) can do the job. Just use the same amount as called for in the recipe.
• Heavy cream: Half-and-half or whole milk can work, though the filling won’t be as rich. For dairy-free options, try coconut cream or cashew cream.
• Chili powder: You can swap this with paprika, cayenne (use less!), or taco seasoning. Skip it altogether if you’re not into spice.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed mushrooms is dealing with excess moisture – to prevent soggy mushrooms, avoid washing them under running water and instead gently clean them with a damp paper towel. Another common mistake is overcooking the ground beef filling before stuffing, which can lead to dry, crumbly mushrooms – cook the meat mixture just until it’s no longer pink, as it will continue cooking in the oven. To prevent your mushrooms from becoming too watery while baking, try placing them on a wire rack over a baking sheet, allowing any excess liquid to drip away rather than pool at the bottom. For the best texture and flavor, make sure to remove the mushroom stems completely and hollow out enough space in the caps to hold a generous amount of filling – skimping on this step will result in filling that spills over during baking.

What to Serve With Stuffed Mushrooms?

These hearty stuffed mushrooms work great as both an appetizer or main dish, depending on how you serve them! When I make them as a main course, I like to pair them with a simple green salad dressed with light vinaigrette to balance out the richness of the mushrooms. For a more filling meal, you can serve them alongside fluffy white rice or buttery mashed potatoes to soak up all the tasty juices. If you’re serving these as appetizers at a party, they go really well with other finger foods like bruschetta or a cheese board.

Storage Instructions

Keep Fresh: Got leftover stuffed mushrooms? Pop them in an airtight container and keep them in the fridge for up to 3 days. The flavors actually get better as they sit, making them perfect for meal prep or next-day lunch!

Freeze: These little guys freeze surprisingly well! Place them on a baking sheet until frozen solid, then transfer to a freezer bag or container. They’ll keep for up to 2 months. Just remember that mushrooms might release a bit more water when thawed.

Reheat: To bring back their tasty goodness, pop them in the oven at 350°F for about 15-20 minutes until heated through. You can also use the microwave for a quick fix, but the oven method keeps them more firm and less watery. A quick trip under the broiler at the end will give them that nice golden top again!

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-50 g
• Fat: 60-70 g
• Carbohydrates: 30-35 g

Ingredients

• 12 whole fresh mushrooms
• 1/2 pound minced beef
• 1 tablespoon finely chopped onion
• 1 clove garlic, finely diced
• 1 tablespoon butter
• 1/4 cup breadcrumbs
• Salt and pepper as preferred
• 1/4 cup heavy cream
• 1/4 cup melted butter
• 1 teaspoon chili powder

Step 1: Prepare the Oven and Ingredients

Preheat your oven to 425 degrees F (220 degrees C).

Meanwhile, carefully remove the stems from your mushrooms and chop them finely.

Set aside for later use in the filling.

Step 2: Cook the Meat Filling

In a saucepan over medium heat, combine ground beef, chopped onion, and minced garlic.

Cook the mixture until the beef is no longer pink, ensuring that the onion and garlic are softened as well.

Drain any excess fat from the pan.

Next, mix in the chopped mushroom stems, 1 tablespoon of butter, bread crumbs, salt, and pepper.

Continue to cook, stirring frequently, for about 5 minutes to allow flavors to meld.

Remove the saucepan from the heat and stir in the cream for added richness.

Step 3: Prepare and Stuff the Mushroom Caps

Dip each mushroom cap in 1/4 cup of melted butter, ensuring they are well coated.

This will help keep them moist as they bake.

Generously stuff each mushroom cap with the prepared meat mixture, pressing gently to fill the cavity completely.

Step 4: Arrange and Season the Stuffed Mushrooms

Place the stuffed mushrooms into a baking dish, arranging them snugly so they remain upright.

Sprinkle a dash of chili powder over each stuffed mushroom for an added kick of flavor.

Step 5: Bake the Mushrooms

Bake the stuffed mushrooms in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and the mushrooms are tender.

Carefully remove from the oven and allow them to cool slightly before serving.

Enjoy your tasty and savory stuffed mushrooms!