Portobello Mushrooms with Beef and Aubergine Portobello Mushrooms with Beef and Aubergine

Portobello Mushrooms with Beef and Aubergine

These beef mince filled Portobello mushrooms make an ideal starter for a dinner party, and will serve 8.

prep time
15 mins

cook time
20 minutes

8 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 225g extra lean beef mince (5% fat)
  • 8 large Portobello or flat mushrooms, stalks removed and reserved
  • 1 small aubergine, finely diced
  • 1-2 tablespoons Worcestershire sauce
  • 2 tablespoons freshly chopped tarragon or mint
  • 2 teaspoons olive oil
  • 25g fresh breadcrumbs


  1. Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
  2. Heat a large, shallow, non-stick frying pan until hot and dry fry the mince for 3-4 minutes until brown.
  3. Finley chop the mushroom stalks and add to the pan with the aubergine. Cook for a further 8-10 minutes, stirring occasionally.  Season and add the Worcestershire sauce and tarragon.
  4. Meanwhile, place the whole mushrooms on a flat baking sheet, season, drizzle with the olive oil and roast for 5-6 minutes.
  5. Spoon the beef filling evenly over the mushrooms and finish with the breadcrumbs.
  6. Return to the oven and cook for 2-3 minutes until the breadcrumbs are crispy or place under a hot grill for 1-2 minutes.
  7. Serve with simply dressed salad leaves and baby cherry tomatoes.


Tip: This recipe works well with lean lamb mince too, but replace the fresh tarragon with fresh mint.