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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, sautee minced beef and spinach in bake cheese portobello mushroom serve with balsamic dressing. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Great recipe for Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing. #newcookschallenge Melt butter in a large skillet or saute pan over medium heat. Saute mushrooms, spinach, basil, salt, pepper and garlic until mushrooms are tender and spinach is heated through. Slice or grate the mozzarella and add to the top of the sizzling beef and spinach one-pot.

To begin with this recipe, we must prepare a few ingredients. You can cook 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. Get 1 Sprigs Rosemary
  3. Make ready 100 gm Minced Beef
  4. Get 200 gm Baby Spinach
  5. Prepare 2 Slice Mozarella Cheese
  6. Take Sea Salt
  7. Get Black Pepper
  8. Get Extra Virgin Olive Oil
  9. Make ready 1 Tablespoon Mince Garlic
  10. Get Balsamic Vinegar
  11. Prepare Dijon Mustard

This is a stuffed portobello mushroom recipe without breadcrumbs, which is great because that means it's naturally gluten-free! We're stuffing lots of spinach in there to build flavor and keep you full. Frozen spinach keeps this recipe super easy. No need to wilt down mountains of.

Instructions 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.

Lightly grease a large baking dish. Remove stems from mushrooms and finely chop; transfer into a bowl and combine with breadcrumbs, grated cheese, egg, garlic, salt, pepper, parsley and enough olive oil to create a moist filling. Mix the onion with the oil and vinegar, spread on a baking tray, then put the mushrooms on top, stem-side up, and scatter over the thyme and some seasoning. Whether they're stuffed, baked, covered in cheese or tossed with noodles, make the most of giant juicy portobello mushrooms with our flavour-packed recipes. This easy Sauteed Mushrooms recipe has a handful of ingredients and lots of flavor!

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