Amawele’s Frikadella-Stuffed Mushrooms

Pam Michaelson uses frikadella, a Dutch-style meatball, to stuff smaller-than-normal portobello mushrooms. These require a knife and fork to eat. Michaelson uses “stuffing” portobellos from Trader Joe’s that come 6 to a package. You can subsitute extra-large brown creminis, although you will need about 1½ pounds and the stuffing-to-mushroom ration will probably be smaller.

Amawele’s Frikadella-Stuffed Mushrooms

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 12

    ounces 85% lean ground beef

  • ½

    cup finely chopped green, red or yellow bell pepper

  • ½

    cup finely chopped red onion

  • 4 to 5

    tablespoons small crumbled feta cheese, about 1-1½ ounces

  • 2

    tablespoons chopped cilantro

  • 1

    teaspoon garlic paste or garlic put through a garlic press

  • ¾

    teaspoon kosher salt, or to taste

  • 2

    tablespoons olive oil + more as needed

  • 6 to 12

    “stuffing” portobello mushrooms, about 3 inches in diameter (see Note)


Move the rack to the middle of the oven andpreheat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil; set aside. Combine the ground beef, bell pepper, onion, feta, cilantro, garlic and salt in a medium bowl; mix well. Lightly coat a small skillet with oil and cook a small piece of the meat mixture to test the seasoning; add more salt if needed. Clean the mushrooms with a damp paper towel and carefully remove the stems, which you can save for stock, if desired. Brush both sides of the mushrooms with olive oil, and set them cavity-side up on a work surface. Sprinkle the cavity of the mushroom with a pinch of salt then mound generously with the meat mixture. Transfer the stuffed mushrooms to the prepared baking sheet. Bake until cooked through, about 30-35 minutes. Serve warm or at room temperature. The stuffed mushrooms can be cooked ahead and reheated in the microwave or in a 375-degree oven for 7-10 minutes.


Facebook Conversations