Savory Ground Beef and Spinach Stuffed Portobello Mushrooms with Garlic Herb Sauce
This unique recipe features hearty portobello mushrooms stuffed with a flavorful ground beef and spinach mixture, topped with a zesty garlic herb sauce. It's a budget-friendly dish that delivers maximum flavor and a delightful presentation, perfect for impressing guests or enjoying a cozy family dinner.
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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 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 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. In a small bowl, mix together 1/4 cup of breadcrumbs and 1/4 cup of grated Parmesan cheese.
Add this mixture to the beef and spinach, stirring to combine. Place the cleaned portobello mushrooms on a baking sheet, gill side up, and fill each mushroom cap generously with the beef and spinach mixture.
Bake in the preheated oven for 20 minutes. While the mushrooms are baking, prepare the garlic herb sauce by mixing 1/4 cup of Greek yogurt, 1 tablespoon of lemon juice, 1 teaspoon of minced garlic, and 1 tablespoon of chopped fresh parsley in a small bowl.
Once the mushrooms are done, remove them from the oven and drizzle the garlic herb sauce over the top.
Serve warm, garnished with additional parsley if desired.
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