Savory Ground Beef and Spinach Stuffed Portobello Mushrooms with Feta Drizzle
This unique recipe features hearty portobello mushrooms filled with a savory mixture of ground beef, fresh spinach, and aromatic spices, topped with a creamy feta drizzle. It's a nutritious and satisfying dish that combines rich flavors and textures, perfect for a healthy meal that doesn't compromise on taste.
Recipe Categories:
Preheat your oven to 375°F (190°C). Clean the portobello mushrooms by gently wiping them with a damp cloth and removing the stems.
In a large skillet over medium heat, add 1 tablespoon of olive oil and sauté 1 diced onion until translucent, about 5 minutes.
Add 1 pound of ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 7-10 minutes.
Stir in 2 cups of fresh spinach and cook until wilted, about 2-3 minutes. Season the mixture with 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and salt and pepper to taste.
Remove the skillet from heat and let the mixture cool slightly. Spoon the beef and spinach mixture generously into each portobello cap, pressing down gently to pack it in.
Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake in the preheated oven for 20 minutes, until the mushrooms are tender and the filling is heated through.
While the mushrooms are baking, prepare the feta drizzle by blending 1/2 cup of crumbled feta cheese, 1/4 cup of Greek yogurt, 1 tablespoon of lemon juice, and a pinch of black pepper in a small bowl until smooth.
Once the mushrooms are done, remove them from the oven and drizzle the feta sauce over the top. Serve warm, garnished with fresh parsley if desired.
Created with Yumara • Browse more recipes