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Beef & Brie Portobello Mushroom Caps

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I was so excited when I created this recipe!! My husband and I couldn't get enough!!

I was so excited when I created this recipe!! My husband and I couldn't get enough!!

Ingredients

Serves: 2

Metric Cups
  • ½ kilogram minced beef (extra lean)
  • 1 large onion (yellow, finely diced)
  • 1 tablespoon butter (unsalted kosher)
  • 1 salt
  • 1 freshly ground pepper
  • 1 tablespoon extra virgin olive oil
  • 4 portobello mushrooms (stems/gills removed)
  • 1 tablespoon oregano (finely chopped)
  • 1 tablespoon thyme (chopped)
  • 1 handful fresh flatleaf parsley (finely chopped)
  • 5 cloves garlic
  • 411 grams fire roasted tomatoes
  • 1 tablespoon pinzimonio
  • ¼ kilogram brie cheese ( rind removed and diced)
  • 1 egg white
  • 250 millilitres panko breadcrumbs
  • 63 millilitres parmigiano reggiano cheese (grated)
  • ⅞ pound ground beef (extra lean)
  • 1 large onion (yellow, finely diced)
  • 1 tablespoon butter (unsalted kosher)
  • 1 salt
  • 1 freshly ground pepper
  • 1 tablespoon extra virgin olive oil
  • 4 portobello mushrooms (stems/gills removed)
  • 1 tablespoon oregano (finely chopped)
  • 1 tablespoon thyme (chopped)
  • 1 handful fresh italian parsley (finely chopped)
  • 5 cloves garlic
  • 14½ ounces fire roasted tomatoes
  • 1 tablespoon pinzimonio
  • ½ pound brie cheese ( rind removed and diced)
  • 1 egg white
  • 9 fluid ounce panko breadcrumbs
  • 2 fluid ounce parmigiano reggiano cheese (grated)

Method

Beef & Brie Portobello Mushroom Caps is a community recipe submitted by anharcrow and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 400 degrees.
  • Using your hands, lightly rub each portobello mushroom with pinzimonio. Heat a skillet over medium heat with butter and extra virgin olive oil.
  • Add onions with a touch of kosher salt and saute until brown. Add beef to the skillet with a tablespoon of pinzimonio.
  • Cook until meat is almost completely browned. Add tomatoes, oregano, thyme, parsley, and garlic; cook for 2-3 minutes.
  • Transfer to a mixing bowl. Add brie to mixing bowl and fold in the egg white. Divide the filling among the mushroom caps.
  • Place the filled mushrooms on a baking sheet. Combine bread crumbs and cheese in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms.
  • Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes.
  • Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with pinzimonio.
  • Preheat the oven to 400 degrees.
  • Using your hands, lightly rub each portobello mushroom with pinzimonio. Heat a skillet over medium heat with butter and extra virgin olive oil.
  • Add onions with a touch of kosher salt and saute until brown. Add beef to the skillet with a tablespoon of pinzimonio.
  • Cook until meat is almost completely browned. Add tomatoes, oregano, thyme, parsley, and garlic; cook for 2-3 minutes.
  • Transfer to a mixing bowl. Add brie to mixing bowl and fold in the egg white. Divide the filling among the mushroom caps.
  • Place the filled mushrooms on a baking sheet. Combine bread crumbs and cheese in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms.
  • Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes.
  • Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with pinzimonio.
  • Additional Information

    If you don't have the Pinzimonio, you could rub the mushroom caps with extra virgin olive oil - add a tablespoon of baslamic vinegar to the meat - drizzle with balsamic vinegar when they are done.

    If you don't have the Pinzimonio, you could rub the mushroom caps with extra virgin olive oil - add a tablespoon of baslamic vinegar to the meat - drizzle with balsamic vinegar when they are done.

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