Juicy Stuffed Portobellos – A Lean and Green Recipe
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!
1 1/4 lb. lean ground beef, chicken or turkey (85-90% lean)
1 large egg
8 T Cheese- blue, feta or parmesan (optional)
- 1/2 C diced tomatoes, drained
4 large portobello mushrooms, trimmed, stems removed
- nonstick cooking spray
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.
Recipe Notes & Optavia Counts
Serving Size is 1/4 of this recipe (with cheese) is 1 lean (beef) 2 green (mushrooms & tomatoes) and 2 1/2 condiments (Cheese (1), panko (1) Seasoning (.5))
1 - Lean
2 - Green
2 1/2 - Condiments
1 - Healthy Fat
The mom-trepreneur FOODIE behind the brand, now 100 pounds lighter.Read stacey’s story