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Beef'less' Stuffed Mushrooms

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Member since 2016

Serves Yields 15 | Prep Time 20 - 25 | Cook Time 35


15 Stuffer Mushrooms, cleaned, patted dry, and stemmed

2 Tbsp. EVOO
1 Tbsp. Unsalted Butter
1 clove Garlic, crushed and chopped
Red Onion, diced
½ Yellow Bell Pepper, chopped
2 Green Onions, sliced and dark portions separated
Roma Tomato, chopped
1 ½ C Veggie Ground Round
¼ Tsp. Red Pepper Flakes
2 Tbsp. Worcestershire Sauce
2 Tbsp. Fresh Parsley, chopped
1 C Cheddar Cheese, shredded
Sea Salt / Black Pepper

¾ C uncooked Long Grain White Rice
1 ½ C Cold Water
¼ Tsp. Sea Salt
½ Tsp. Unsalted Butter

In a small pot, combine the water, sea salt, and unsalted butter on high heat. Once boiled, stir in the rice and reduce heat to medium low. Cover and cook about 15 - 20 minutes until fluffy and fully cooked.

**Continue as rice is cooking

Combine the EVOO and unsalted butter in a large frying pan on medium heat. Add the garlic and fry 2 minutes stirring to avoid browning.

Add the red onion, light coloured green onion, bell pepper, and red pepper flakes. Season with sea salt and black pepper, cover, and cook 5 minutes.

Add the tomato, Worcestershire sauce, and another pinch of sea salt. Cover and continue cooking 3 minutes. Stir in the veggie ground, cover, and continue cooking about 5 minutes.

Stir the cooked rice and fresh parsley in to the meat and vegetable mixture until fully combined. Taste and adjust salt if desired.

Preheat oven to 425 F

Stuff the mixture in to the mushroom caps using a teaspoon to press it in to the mushroom. Top the mushrooms with shredded cheddar and transfer to an ungreased baking sheet.

Bake 8 – 10 Minutes until tender and cheese is nice and brown on top.

Remove from oven and serve.

Pairs Well With


Super flavourful rice with fresh vegetables and beef'less' ground stuffed inside stuffer mushrooms and baked under a layer of cheese. Divine!

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