Beef-stuffed portobello mushrooms
Meaty portobello caps roasted and piled with an Italian beef and spinach filling under melted mozzarella, low-carb and very filling.
- 45 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $4.69 a serving
- 390 calories
- Gluten-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 4 portobello mushrooms
- 1 lb 90/10 ground beef
- ½ yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 cups baby spinach
- ¾ cup marinara sauce
- 1 cup shredded mozzarella
- 2 tbsp grated parmesan
From your pantry
- 1 tbsp olive oil
- 1 tsp salt, divided
- ½ tsp black pepper
- 1 tsp Italian seasoning
Each serving has about 390 calories, 34 g protein, 12 g carbs and 22 g fat, and costs about $4.69 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No 90/10 ground beef? 85/15 ground beef works.
- No yellow onions? White onions or red onions work.
- No baby spinach? Kale or arugula works.
- No shredded mozzarella? Provolone slices work.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Wipe the mushroom caps clean, twist out the stems, and scrape out the dark gills with a spoon. the stems.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Dolly’s tip: Scraping out the gills keeps the filling from turning muddy and watery.Brush the caps with the oil, sprinkle with ¼ teaspoon salt and the pepper, and them gill side down on a for 10 minutes.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Timer: 10 min
Dolly’s tip: Roasting them upside down first lets their water run out onto the pan instead of into the filling.While they roast, cook the beef, onion and stems in a large over medium-high 7 to 8 minutes, breaking up the beef, until no pink is left.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 7 min 30 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Stir in the garlic, Italian seasoning and remaining salt for 30 seconds, then the spinach until it , then the marinara.
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Medium-high heat
Flip the caps over, pour off any liquid on the pan, and pile the filling into them. Top with the mozzarella and parmesan.
10 to 12 minutes, until the cheese is and browned in spots.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 11 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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