Stuffed Portobello Mushroom with Beef & Tomato

I used the leftover meat sauce from the previous night to make this simple and satisfying stuffed portobello mushroom. Surprisingly, this held me over really well paired with a mixed green salad, but that might be because the mushroom is bigger than my head and I stuffed this bad boy to the brim with the delicious lean ground beef mixture. This beef mixture has made four meals so far and still going strong! I’m thinking about using the rest in a taco casserole later this week, but talk about getting bang for your buck. Note: when cleaning portobellos, make sure you don’t rinse it under the sink. The mushroom will soak up all the water and get soggy (not good). Just take a damp paper towel and wipe the outside cap and the inner gills. Experiment with this recipe and top with your favorite cheese, just broil for a couple minutes until the top browns.

More portobello mushroom recipes:

• Tomato & Olive Stuffed Portobellos
• Vegetarian Lovers Lasagna
• Mediterranean Portobello Mushroom Sandwich
• Portobello “Philly Cheese Steak”
• Turkey Burgers on Portobello “Buns”

Stuffed Portobello Mushroom with Beef & Tomato

Serves 4

Ingredients

• 4 large portobello mushrooms
• 2 tablespoons soy sauce, divided
• 1 tablespoon olive oil
• Salt and pepper
• 1 teaspoon oregano
• 2 cloves garlic, chopped
• 4 cups well-chopped fresh spinach
• 1/2 cup cherry tomatoes, halved
• 1 can diced tomatoes
• 1/2 pound lean ground beef

Directions

1. Pre-heat oven to 350 degrees

2. In a saute pan, heat olive oil and add garlic and cook until fragrant

3. Add in ground beef, spinach, diced tomatoes, cherry tomatoes, salt, pepper and oregano.

4. Drizzle soy sauce on the inner side of each portobello mushroom

5. Stuff with beef mixture and put into oven for 10 minutes.

6. Top with your favorite cheese and put back in oven until melted