Savory Ground Beef and Spinach Stuffed Portobello Mushrooms with Garlic Parmesan Drizzle
This unique recipe features hearty portobello mushrooms filled with a savory ground beef and spinach mixture, topped with a rich garlic parmesan drizzle. It's a quick and easy weeknight dinner that combines bold flavors and a satisfying presentation, perfect for impressing family or guests.
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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 3-4 minutes.
Add 1 pound of ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 5-7 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 Italian seasoning, and salt and pepper to taste.
Remove the skillet from heat and stir in 1/2 cup of shredded mozzarella cheese until melted. Place the cleaned portobello mushrooms on a baking sheet, gill side up, and fill each mushroom cap with the beef and spinach mixture.
Bake in the preheated oven for 15-20 minutes, until the mushrooms are tender. While the mushrooms are baking, prepare the garlic parmesan drizzle by mixing 1/4 cup of melted butter, 2 tablespoons of minced garlic, and 1/4 cup of grated parmesan cheese in a small bowl.
Once the mushrooms are done, drizzle the garlic parmesan mixture over the stuffed mushrooms and serve hot, garnished with fresh parsley if desired.
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