Juicy Stuffed Portobellos – A Lean and Green Recipe

Thick, hearty portobello mushrooms take on a whole new life when stuffed in this Lean and Green Recipe.  The delicious combination of ground beef and spices create a robust filling perfect for a single serving or a family meal.  You can also make a batch of these ahead of time, freeze and cook on demand.

Yummy, satisfying and easily on program!


1 1/4 lb  lean ground beef, chicken or turkey (85-90% lean)

1  large egg

4 T + 1T  Stacey Hawkins Italian Basil Infused Panko

1 T  Stacey Hawkins Garlic and Spring Onion Seasoning

8 T  Cheese- blue, feta or parmesan (optional)

1/2 C diced tomatoes, drained

4  large portobello mushrooms, trimmed, stems removed

nonstick cooking spray



First... Preheat oven to 350 degrees.  Spray a cookie sheet with nonstick cooking spray.

  1. Wash, trim and remove the stems from the mushrooms.
  2. Take the stems and dice them fine.
  3. Add stems to a large bowl along with the beef, egg, tomatoes and Garlic & Spring Onion Seasoning.
  4. Using your hands, mix the ingredients together until well combined.
  5. Divide the meat mixture into 4 equal parts.
  6. Loosely pack the meat into the mushroom caps.
  7. Sprinkle evenly with the panko and cheese. *
  8. Bake for 25-30 minutes until thoroughly cooked.
  9. Serve hot!

Makes 4 servings

* You may stop after this step and freeze the mushrooms for later baking.

Medifast recipe servings / Take Shape for Life recipe servings / Optavia recipe servings / Lean and Green Recipe servings: 1/4 of this recipe (with cheese) is 1 lean (beef) 2 green (mushrooms & tomatoes) and  2 1/2 condiments (Cheese (1), panko (1) Seasoning (.5))