Spinach Stuffed Portobellos |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
4 large portobello mushrooms, cleaned, stems removed and chopped |
1/2 package of frozen spinach |
1 teaspoon minced garlic |
1/4 cup minced onion |
1/2 pound of ground beef |
4 pieces of bacon (you can use turkey or pork) |
either 4 oz of shredded mozzarella cheese or 4 slices of provolone or mozzarella cheese |
1/4 cup worcestershire sauce |
chicago or montreal steak seasoning (if you don't have that, just use some garlic salt, pepper, and oregano) |
additional pepper |
parsley |
Directions:
1. Preheat oven to 400 degrees. Cook spinach; set aside. Rinse off mushrooms and remove stems, chop and set aside. Rub mushrooms with a little olive oil and set on aluminum foil lined cookie sheet. Cook bacon and remove to drain, chop or crumb finely and mix into spinach; leave dripping in pan. Brown ground beef in skillet and add worcestershire sauce, garlic, mushrooms, onions, and all seasonings; drain grease if there's a lot, then add spinach and bacon and mix thoroughly. You should have enough filling to fill those four mushrooms caps FULL. Use a big spoon to fill each cap; top with cheese. Place in oven for 10 minutes or until cheese is browned and bubbly. Let cool for about five minutes, sprinkle with a little parsley...serve and enjoy!
|
|