Stuffed Portobello Mushrooms with Beef, Tofu, and Feta
Earthy portobello mushrooms are filled with a savory mixture of sautéed ground beef, crumbled tofu, and tangy feta cheese, then baked to perfection for a delicious and satisfying meal.
- Prep
- 20 min
- Cook
- 35 min
- Total Time
- 55 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- Greek
Ingredients
- 4largeportobello mushrooms
- 1lbground beef
- 8ozsfirm tofu, crumbled
- 1cupfeta cheese, crumbled
- 2tbspsolive oil
- 1mediumonion, diced
- 3clovesgarlic, minced
- 1tspdried oregano
- 1/2tspsalt
- 1/4tspblack pepper
Step-by-Step
- 1
Preheat the oven to 400°F (200°C).
5m - 2
Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and use a spoon to scoop out the gills, creating a cavity for the filling.
10m - 3
In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes.
7mmedium-high heat - 4
Add the diced onion and minced garlic to the skillet. Cook for 2-3 minutes, stirring frequently, until the onion is translucent.
3mmedium-high heat - 5
Stir in the crumbled tofu, dried oregano, salt, and black pepper. Cook for an additional 2-3 minutes, or until the tofu is heated through.
3mmedium-high heat - 6
Arrange the portobello mushrooms, cavity side up, on a baking sheet. Spoon the beef and tofu mixture evenly into the mushroom caps, then top each with the crumbled feta cheese.
7m - 7
Bake the stuffed portobello mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is hot and bubbly.
25m400°F (200°C)