INDIANAPOLIS (WISH) — This recipe makes for a hearty, delicious dinner with easy ingredients and it’s a cinch to put together!
Here’s how to make Annessa’s stroganoff-stuffed portobellos.
- 4 portobello mushrooms, stems and gills removed
- 1/2 medium green bell pepper, diced
- 2 cups grass fed ground beef, fully cooked & seasoned
- 1 tablespoon Worcestershire sauce
- 1/2 cup plain Greek yogurt
- 1/2 cup shredded mozzarella
- 1/4 teaspoon kosher salt
- Fresh parsley and cracked black pepper for sprinkling on top
1. Preheat oven to 375º. Spray mushroom with nonstick cooking spray and sprinkle with a little kosher salt, then place on rimmed baking sheet. Bake for 5-10 minutes. If the baking sheet has a lot of juice from the mushrooms, dab it up with a paper towel.
2. In a mixing bowl, combine bell pepper, ground beef, Worcestershire sauce, yogurt, and salt. Fold until everything is evenly mixed.
3. Scoop 1/2 cup of mixture to each mushroom. Top each with 2 tablespoons of mozzarella. Cover with loosely with aluminum foil and return to oven for 10 minutes (by the way, to keep the foil from sticking to the cheese, give the underside of the foil a light spritz of cooking spray!) Remove the foil and bake additional 10 minutes. Serve immediately!
- The hamburger mixture would also be great as a topping on spaghetti squash, or as a filling for zucchini or bell peppers. Not everyone loves Portobellos!
- Don’t forget: Spray the aluminum foil with nonstick spray to avoid any risk of the cheese sticking to the foil. We want it on the stuffing! Not stuck to the foil?
Prep Time: 10 minutes
Total Time: 30 minutes
Servings Per Recipe: 4
Serving Size: 1 portobello mushroom, plus 1/2 cup of filling
Nutritional Information: Calories 305, Total Fat 18.2 g, Saturated Fat 8.7 g, Polyunsaturated Fat 0.1 g, Monounsaturated Fat 0.0 g, Cholesterol 80.9 mg,
Sodium 292.3 mg, Potassium 534.8 mg, Total Carbohydrate 11.2 g,
Dietary Fiber 2.0 g, Sugars 4.1 g, Protein 24.8 g