Meat & Spinach-Stuffed Portabella Mushrooms with Goat Cheese

Name: Meat & Spinach-Stuffed Portabella Mushrooms with Goat Cheese
Total time: 45 min
Yield: 6 servings
Ingredients: 6 medium portabella mushrooms; 1 teaspoon olive oil; ½ pound ground elk or ground turkey; ½ red onion, finely chopped; 4 cloves garlic, minced; 3 tablespoons red wine; 1/8 teaspoon paprika; 1/8 teaspoon ground thyme; 3 ounces (half a bag) baby spinach leaves, chopped; Salt and pepper to taste; 6 slices goat cheese, thinly sliced.

Meat & Spinach-Stuffed Portabella Mushrooms with Goat Cheese is a gluten free recipe with 6 servings. One serving contains 162 calories, 17g of protein, and 8g of fat. For $2.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

162 kcal

Calories

17 g

Protein

8 g

Fat

6 g

Carbs

Ingredients

For 6 servings

Estimated cost~€3.15 · ~€0.55/serving

Instructions

1
Preheat oven to 400 degrees. Wash the mushrooms, remove the stems and set the mushroom caps aside. Chop the mushroom stems, onion and garlic. Over medium heat, warm the olive oil in a medium-sized skillet.
2
Add the mushroom stems, onion and garlic and saut. One tablespoon at a time, add the red wine, making sure the wine is absorbed by the ingredients and evaporates before adding the next tablespoon. This process should take roughly 10 to 12 minutes, until onion is soft.
3
Add the paprika, thyme, salt and pepper.
4
Add the ground elk meat and the chopped spinach at the same time. Cook just until spinach leaves have wilted and the meat is brown but not cooked all the way through.
5
Remove skillet from heat.
6
Using a spoon, scoop the elk meat mixture into the portabella mushrooms; Mushrooms can be stuffed to overflowing if desired.
7
Place thin slices of goat cheese over the stuffed mushrooms and bake in the oven for 15 minutes, until the cheese begins to turn golden brown and juices are seeping out of mushrooms. Allow mushrooms to sit a couple of minutes before placing on a platter to serve.