Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, sautee minced beef and spinach in bake cheese portobello mushroom serve with balsamic dressing. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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, gill sides up.
Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook sautee minced beef and spinach in bake cheese portobello mushroom serve with balsamic dressing using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing:
- Take 2 Big Portobello Mushrooms
- Prepare 1 Sprigs Rosemary
- Make ready 100 gm Minced Beef
- Prepare 200 gm Baby Spinach
- Take 2 Slice Mozarella Cheese
- Prepare Sea Salt
- Get Black Pepper
- Take Extra Virgin Olive Oil
- Take 1 Tablespoon Mince Garlic
- Prepare Balsamic Vinegar
- Prepare Dijon Mustard
Baked Portobello Mushrooms, Chicken Stuffed Portobello Mushrooms, Ground Beef-stuffed Portobello Mushrooms. This cheese-optional little delight involves balsamic-seasoned portobello mushrooms with a homemade marinara sauce and fresh herbs, like basil These beautiful mushrooms are seasoned with balsamic vinegar, garlic, and fresh basil, and stuffed with chicken sausage, onion, spinach, and. Mushrooms and spinach make a super fast combination that's perfect for two. It's easy to double or triple for a crowd.
Steps to make Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing:
- 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.
I'm a huge fan of spinach artichoke dip. How to Serve Baked Stuffed Portobello Mushrooms. Arrange the mushrooms on a serving platter. 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.
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