Juicy Stuffed Portobellos – A Lean and Green Recipe
4
25-30 minutes
American
Appetizer
Thick, hearty portobello mushrooms take on a whole new life when stuffed in this Lean and Green Recipe.
The delicious combination of ground beef and spices create a robust filling perfect for a single serving or a family meal.
You can also make a batch of these ahead of time, freeze and cook on demand. Yummy, satisfying and easily on program!
Happy Cooking!
Stacey
Ingredients
- 1 1/4 lb. lean ground beef, chicken or turkey (85-90% lean)
- 1 large egg
- 4 T + 1T Stacey Hawkins Italian Basil Infused Panko
- 1 T Stacey Hawkins Garlic and Spring Onion Seasoning
- 8 T Cheese- blue, feta or parmesan (optional)
- 1/2 C diced tomatoes, drained
- 4 large portobello mushrooms, trimmed, stems removed
- nonstick cooking spray
Directions
Wash, trim and remove the stems from the mushrooms.
Take the stems and dice them fine.
Add stems to a large bowl along with the beef, egg, tomatoes and Garlic & Spring Onion Seasoning.
Using your hands, mix the ingredients together until well combined.
Divide the meat mixture into 4 equal parts.
Loosely pack the meat into the mushroom caps.
Sprinkle evenly with the panko and cheese. *
* You may stop after this step and freeze the mushrooms for later baking.
Bake for 25-30 minutes until thoroughly cooked.
Serve hot!
