Meat Lover's Cheesy Stuffed Portobello Caps with Fresh Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Meat Lover's Cheesy Stuffed Portobello Caps with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Meat Lover's Cheesy Stuffed Portobello Caps with Fresh Greens

Savor the delicious combination of hearty lean ground beef, melty cheddar, and robust portobello mushrooms, complemented by a burst of fresh greens. This dish offers a satisfying mix of textures and flavors that's perfect for a protein-packed dinner.

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NUTRITION

361kcal
Protein
32.4g
Fat
23g
Carbs
6.7g

SERVINGS

1 serving

INGREDIENTS

300g Portobello Mushroom Caps

100g Lean Ground Beef (90% lean)

1 ounce (28g) Shredded Cheddar Cheese

30g Fresh Spinach

1/2 medium Tomato

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Gently remove the stems from the portobello mushroom caps and, if desired, scrape out some of the gills to create more space for the filling.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the lean ground beef and cook until browned, breaking it apart as it cooks. Season lightly with salt and pepper if desired.

  • 4

    Stir in the chopped tomato (diced) and allow the mixture to simmer for a couple of minutes.

  • 5

    Place the mushroom caps on a baking tray, gill side up. Spoon the ground beef mixture evenly into each cap.

  • 6

    Sprinkle the shredded cheddar cheese over the beef filling in each mushroom cap.

  • 7

    Bake in the preheated oven for 12-15 minutes or until the cheese is melted and bubbly.

  • 8

    Serve hot, garnished with a bed of fresh spinach on the side for a refreshing contrast.

Meat Lover's Cheesy Stuffed Portobello Caps with Fresh Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Meat Lover's Cheesy Stuffed Portobello Caps with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Meat Lover's Cheesy Stuffed Portobello Caps with Fresh Greens

Savor the delicious combination of hearty lean ground beef, melty cheddar, and robust portobello mushrooms, complemented by a burst of fresh greens. This dish offers a satisfying mix of textures and flavors that's perfect for a protein-packed dinner.

NUTRITION

361kcal
Protein
32.4g
Fat
23g
Carbs
6.7g

SERVINGS

1 serving

INGREDIENTS

300g Portobello Mushroom Caps

100g Lean Ground Beef (90% lean)

1 ounce (28g) Shredded Cheddar Cheese

30g Fresh Spinach

1/2 medium Tomato

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Gently remove the stems from the portobello mushroom caps and, if desired, scrape out some of the gills to create more space for the filling.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the lean ground beef and cook until browned, breaking it apart as it cooks. Season lightly with salt and pepper if desired.

  • 4

    Stir in the chopped tomato (diced) and allow the mixture to simmer for a couple of minutes.

  • 5

    Place the mushroom caps on a baking tray, gill side up. Spoon the ground beef mixture evenly into each cap.

  • 6

    Sprinkle the shredded cheddar cheese over the beef filling in each mushroom cap.

  • 7

    Bake in the preheated oven for 12-15 minutes or until the cheese is melted and bubbly.

  • 8

    Serve hot, garnished with a bed of fresh spinach on the side for a refreshing contrast.