Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing
Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sautee minced beef and spinach in bake cheese portobello mushroom serve with balsamic dressing. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing is something which I’ve loved my whole life.

Giant portobello mushrooms are stuffed with a savory combination of pepperoni, spinach, Parmesan cheese, and mozzarella cheese. Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet.

To begin with this particular recipe, we must first prepare a few components. You can have sautee minced beef and spinach in bake cheese portobello mushroom serve with balsamic dressing using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing:
  1. Get 2 Big Portobello Mushrooms
  2. Make ready 1 Sprigs Rosemary
  3. Take 100 gm Minced Beef
  4. Prepare 200 gm Baby Spinach
  5. Make ready 2 Slice Mozarella Cheese
  6. Make ready Sea Salt
  7. Get Black Pepper
  8. Prepare Extra Virgin Olive Oil
  9. Get 1 Tablespoon Mince Garlic
  10. Prepare Balsamic Vinegar
  11. Get Dijon Mustard

Learn how to make this Stuffed Portobello Mushrooms with Shrimp spinach and brie cheese. This recipe is easy to make stuffed Stuffed Portobello Mushrooms. Serving these beef and mushroom strips. I'm a huge fan of spinach artichoke dip.

Steps to make Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing:
  1. Clean the Portobello. Remove the skin. Use a teaspoon to clean the spores. (Make sure the mushroom is dry not dense in order to get effective results). Once cleaned, place them in a baking rack/tray. Nicely season them with Sea Salt, a few leaves of Rosemary and EVOO. Bake them in a pre heat oven at 165 Degrees for 4 minutes. Once cook let them rest.
  2. Heat up a pan under a medium heat. Put in 2 tablespoons of EVOO and place the minced Beef in. Stir them well till cook. Nicely season with Sea Salt and Pepper and place it in the Bake Portobello. (Do not throw away the beef oil). Place oil in a small bowl.
  3. Next, get a pan and heat up under a high heat. Once hot, put 2 tablespoons of EVOO and sauté 100gm of Baby Spinach. Once almost cook, place in the minced Garlic. Once fragrance, place the other 100 gm of Baby Spinach. Cook it well. Season them with Sea Salt. Put them generously on top of the cook beef.
  4. Slice two big slice of Mozzarella Cheese. Place it on top and put back in the pre heat oven at 165 Degrees for 3 minutes.
  5. Get a blender or food processor, pour in the Beef oil and Balsamic Vinegar together. Blend it slowly till it binds. Put in 1 tablespoon of Dijon Mustard and slowly pour EVOO till binds and thicken. Pour in a squeezing bottle.
  6. Squeeze generous amount of Balsamic Dressing on the plate. Place the two Portobellos on top. Ready to serve and eat.

How to Serve Baked Stuffed Portobello Mushrooms. These gems are quite tasty alone, but I suggest Also, I'd sautee some onion and the garlic in oil first and then wilt fresh spinach in it instead of using frozen. Immediately transfer the mushrooms to the serving dish, scraping the pan with a rubber spatula to get all of the garlicky sauce. Next time I would add a little chicken broth and reduce because I found it a Cloud Eggs with Spinach Salad. Large portobello mushrooms are perfect burger material, just the right size for a meaty and satisfying meal I like them best with Gruyère cheese on top.

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