Savory Ground Beef and Spinach Stuffed Portobello Mushrooms with Feta Drizzle
This unique recipe features hearty portobello mushrooms stuffed with a flavorful mixture of ground beef, fresh spinach, and aromatic spices, topped with a creamy feta drizzle. It's a healthy, satisfying dish that combines rich flavors and a delightful presentation, perfect for impressing guests or enjoying a nutritious meal at home.
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Preheat your oven to 375°F. 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, breaking it apart with a spatula, and cook until browned, about 7-10 minutes.
Stir in 2 cups of fresh spinach and cook until wilted, about 2 minutes. Season the mixture with 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 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, packing it down gently.
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.
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 salt 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.
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