Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing. Giant portobello mushrooms are stuffed with a savory combination of pepperoni, spinach, Parmesan cheese, and mozzarella cheese. Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet.
Portobello mushrooms are actually mature cultivated cremini mushrooms that grow four to six inches in size. The Best Baked Portobello Mushrooms Recipes on Yummly Divide cheese mixture between three prepared mushroom caps (I used my. You can have Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing using 11 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing
- Prepare 2 of Big Portobello Mushrooms.
- You need 1 Sprigs of Rosemary.
- It's 100 gm of Minced Beef.
- It's 200 gm of Baby Spinach.
- You need 2 Slice of Mozarella Cheese.
- Prepare of Sea Salt.
- Prepare of Black Pepper.
- You need of Extra Virgin Olive Oil.
- You need 1 Tablespoon of Mince Garlic.
- It's of Balsamic Vinegar.
- It's of Dijon Mustard.
Portobello mushrooms have a hearty, almost meat-like texture when cooked, and their subtle flavor makes them easily adaptable to a wide variety of recipes. I'm a huge fan of spinach artichoke dip. How to Serve Baked Stuffed Portobello Mushrooms. These gems are quite tasty alone, but I suggest Also, I'd sautee some onion and the garlic in oil first and then wilt fresh spinach in it instead of using frozen.
Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing instructions
- Clean the Portobello. Remove the skin. Use a teaspoon to clean the spores. (Make sure the mushroom is dry not dense in order to get effective results). Once cleaned, place them in a baking rack/tray. Nicely season them with Sea Salt, a few leaves of Rosemary and EVOO. Bake them in a pre heat oven at 165 Degrees for 4 minutes. Once cook let them rest..
- Heat up a pan under a medium heat. Put in 2 tablespoons of EVOO and place the minced Beef in. Stir them well till cook. Nicely season with Sea Salt and Pepper and place it in the Bake Portobello. (Do not throw away the beef oil). Place oil in a small bowl..
- Next, get a pan and heat up under a high heat. Once hot, put 2 tablespoons of EVOO and sauté 100gm of Baby Spinach. Once almost cook, place in the minced Garlic. Once fragrance, place the other 100 gm of Baby Spinach. Cook it well. Season them with Sea Salt. Put them generously on top of the cook beef..
- Slice two big slice of Mozzarella Cheese. Place it on top and put back in the pre heat oven at 165 Degrees for 3 minutes..
- Get a blender or food processor, pour in the Beef oil and Balsamic Vinegar together. Blend it slowly till it binds. Put in 1 tablespoon of Dijon Mustard and slowly pour EVOO till binds and thicken. Pour in a squeezing bottle..
- Squeeze generous amount of Balsamic Dressing on the plate. Place the two Portobellos on top. Ready to serve and eat..
Large portobello mushrooms are perfect burger material, just the right size for a meaty and satisfying meal I like them best with Gruyère cheese on top. Featured in: Burgers Without The Beef. Stuffed Portobello Mushrooms topped with marinara sauce, sautéed spinach, and These vegetarian portobello stuffed mushrooms are filled with marinara sauce The trick to the crispy topping is to lightly sauté panko breadcrumbs with melted butter, finely. Mushrooms soak up water like sponges, so don't wash in Serve and savor! Garlic has a lot of natural sugars and can burn easily causing a bitter taste.