Servings: 6 large stuffed mushrooms
Meat and Spinach Stuffed Mushrooms Recipe
Meat & Spinach-Stuffed Mushrooms with Cheese make the perfect meal if using full portobellos or a bite-sized appetizer or side dish when suing small mushrooms! Enjoy them for any special occasion, especially during the holiday season.
Ingredients
- 6 medium-sized portabella mushrooms
- 2 Tbsp olive oil
- ½ pound ground beef or elk
- ½ cup red onion finely chopped
- 4 cloves garlic minced
- 3 Tbsp red wine or chicken broth
- 1/4 tsp paprika
- 1/8 tsp ground thyme
- 3 ounces baby spinach leaves chopped, half a bag
- Salt and pepper to taste
- 6 slices goat cheese or cheese of choice, thinly sliced.
Instructions
- Preheat oven to 400 degrees. Wash the mushrooms, remove the stems and set the mushroom caps aside.
- Chop the mushroom stems, onion and garlic.
- Over medium heat, warm the olive oil in a medium-sized skillet. Add the mushroom stems, onion and garlic and sauté. One tablespoon at a time, add the red wine, making sure the wine is absorbed by the ingredients and evaporates before adding the next tablespoon. This process should take roughly 10 to 12 minutes, until onion is soft. Add the paprika, thyme, salt and pepper.
- Add the ground beef and brown for a few minutes, using a spatula to break it into smaller pieces. Stir in the chopped spinach. Cook just until spinach leaves have wilted and the meat is brown but not cooked all the way through. Remove skillet from heat.
- Using a spoon, scoop the meat mixture into the portabella mushrooms. Mushrooms can be stuffed to overflowing if desired. Place thin slices of goat cheese Over the stuffed mushrooms and bake in the oven for 15 minutes, until the cheese begins to turn golden brown and juices are seeping out of mushrooms. Allow mushrooms to sit a couple of minutes before placing on a platter to serve.
Nutrition
Serving: 1serving, Calories: 97kcal, Carbohydrates: 2g, Protein: 9g, Fat: 6g, Fiber: 1g, Sugar: 1g