Savoury Mince Stuffed Mushrooms - Rosella

Savoury Mince Stuffed Mushrooms

Serves: 4 | Prep: 10 minutes | Cook: 35 minutes


  • 2 tbsp oil
  • 1 large onion, finely chopped
  • 1kg organic beef mince
  • 1 tbsp plain flour
  • 1 large carrot, finely diced
  • ½ cup (125ml) Rosella Organic Tomato Sauce, plus extra to serve
  • 1 tbsp Dijon mustard
  • 3 tbsp soy sauce
  • 1½ cups (375ml) organic beef stock
  • 1 x 300g canned corn kernels, drained
  • 200g green beans, ends trimmed and diced
  • 4 large portobello mushrooms, stalks trimmed
  • ¾ cup (90g) grated cheese
  • Chopped parsley for garnish
  • Green salad, to serve



Heat oil in a large pan over medium-high heat. Add onion and cook for 3 minutes to soften.

Add mince and cook, stirring and breaking up lumps until brown and crumbly. Stir in flour and cook for 1 minute. Add carrot and stir through.

Stir in tomato sauce, mustard, soy sauce and beef stock and mix well. Bring to a simmer. Reduce heat to medium. Cover and simmer for 10 minutes.

Add corn and beans and cook for a further 10 minutes, uncovered. Remove and cool. Set aside ⅓ of the mixture for stuffed mushrooms. Pack remaining savoury mince into freezer safe containers. Label and freeze.


Preheat oven to 200°C/180°C (fan-forced) and line a baking tray with baking paper.

Place mushrooms onto tray and spoon ⅓ cup of savoury mince into the centre of each. Top with cheese. Bake 10-12 minutes. Sprinkle with parsley and serve with more tomato sauce and green salad.

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