Herb-Roasted Beef-Stuffed Portobello with Baby Spinach
Nutritional Information
Lean ground beef seasoned with fresh herbs stuffed into large portobello caps and roasted; served atop a bed of wilted baby spinach.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs lean ground beef
- 4 caps large portobello mushrooms, stems removed
- 2 cups baby spinach
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme and rosemary combined
Preheat oven to 400°F (200°C). Sauté onion and garlic in a dry skillet until soft and fragrant, then add ground beef and cook until no longer pink. Stir in fresh herbs.
Spoon beef mixture into portobello caps and arrange on a baking tray. Roast 12–15 minutes until mushrooms are tender and beef is cooked through.
While mushrooms roast, wilt baby spinach briefly in the empty hot skillet. Serve stuffed portobellos on a bed of spinach.
This recipe hasn't been Chef Tested yet.
Be the first to try it and leave a review to help the community!
Comments (0)
Please sign in to join the discussion.
Be the first to leave a comment!