Beef and Watercress-Stuffed Portobello Mushrooms

Meaty mushrooms serve as a base for a meat, vegetable and cheese stuffing; this dish is hearty enough for a meal.


  • 4 large portobello mushroom caps, gills scraped
  • 2 tablespoons extra virgin olive oil (EVOO), plus more for brushing
  • Salt and pepper
  • 1 pound ground beef, at room temperature
  • 1 small onion, chopped
  • 2-3 cloves garlic, chopped
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon dried marjoram or oregano
  • 1 cup watercress, chopped and packed
  • 1/2-3/4 cup panko breadcrumbs
  • 1/2 cup grated Pecorino Romano cheese
  • 1 1/2 cups shredded provolone cheese


Pre-heat the oven to 425°F.

On a rimmed baking sheet, brush the mushrooms with EVOO and season with salt and pepper; situate them rounded-side up. Roast until softened, 8-10 minutes.

Meanwhile, in a large skillet, heat 2 tablespoons EVOO, two turns of the pan, over medium-high heat. Pat the beef dry and add it to the skillet; season with salt and pepper. Cook, stirring, until browned, about 5 minutes. Add the onion, garlic, Worcestershire sauce and marjoram (or oregano). Cook until the onion and garlic are softened, about 5 minutes. Add the watercress to wilt. Stir in the panko. Remove the pan from the heat; stir in the Pecorino Romano.

Flip the mushroom caps over so they’re rounded-side down and fill them with the meat mixture, mounding a quarter of the beef into each cap. Top with the provolone and return to the oven to melt the cheese, 7-8 minutes.

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