NUTRITION

SERVINGS

INGREDIENTS

8 oz 93% lean ground beef

2 large portabella mushroom caps

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp grated parmesan cheese

PREPARATION

• 1

  Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.

• 2

  Clean the portabella mushroom caps with a damp paper towel and remove the stems; finely chop the stems to include in the filling.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the diced onion and chopped mushroom stems for 3-4 minutes until softened.

• 4

  Add the ground beef to the skillet, breaking it into small crumbles with a spatula, and cook until fully browned.

• 5

  Stir in the minced garlic, sea salt, black pepper, and dried oregano, cooking for another 60 seconds until the spices are fragrant.

• 6

  Add the fresh baby spinach to the beef mixture and toss gently until the leaves are just wilted, then remove the skillet from the heat.

• 7

  Place the mushroom caps gill-side up on the prepared baking sheet and divide the beef and spinach mixture evenly between the two caps.

• 8

  Sprinkle the grated parmesan cheese over the top of each stuffed mushroom.

• 9

  Bake for 15 to 18 minutes until the mushrooms are tender and the cheese is lightly golden.