Meat & Spinach-Stuffed Mushrooms with Goat Cheese
User Reviews
4.6
Meat & Spinach-Stuffed Mushrooms with Goat Cheese
Description
The stuffing is prepared by cooking chopped mushroom stems, onion, and garlic in olive oil, slowly adding red wine to deglaze and concentrate flavors. Paprika and thyme season the mixture before adding ground beef (or elk) and chopped baby spinach, cooking until meat is browned and spinach just wilted. The mix is spooned into cleaned portabella caps and layered with thin slices of goat cheese on top.
Baking at 400°F melts and browns the cheese, crisping the mushroom edges and blending all flavors. The combination of juicy meat, tender spinach, and creamy goat cheese creates a rich and savory bite. This dish serves well as an elegant appetizer or part of a meal.
Ingredients
- 6 portabella mushroom medium-sized
- 1 teaspoon olive oil
- ½ pound ground beef or elk
- ½ red onion finely chopped
- 4 cloves garlic minced
- 3 tablespoons red wine or chicken broth
- 1/4 teaspoon paprika
- 1/8 teaspoon thyme ground
- 3 ounces baby spinach leaves chopped, half a bag
- salt to taste
- black pepper to taste
- 6 lices goat cheese or cheese of choice, thinly sliced.
Instructions
- 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. Add the mushroom stems, onion and garlic and sauté. 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. Add the paprika, thyme, salt and pepper.
- 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. Remove skillet from heat.
- Using a spoon, scoop the elk meat mixture into the portabella mushrooms; Mushrooms can be stuffed to overflowing if desired. 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6large stuffed mushrooms
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 97kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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