Do yourself a favor and put this into your dinner ideas for this week or next! Share them with someone you love- not like- L.O.V.E. !! When I came home from work I wanted to go with something different- as in I've eaten so much chicken I may have feathers soon! I recently picked up some portabellas, both large and small. My original plan was ground beef and baby bellas, but everything I googled for inspiration ended up resembling beef stroganoff. Not exactly what I was going for!
This was born out of the desperate need to eat beef, not doused in creamy sauce, over egg noodles. We all draw our inspirations from somewhere, just so happens mine was from a list crossed off, and face full of frustration. Wheels spinning, ingredients flying out of the fridge, and oven preheating dinner was put together in about 40ish minutes!
Beef Stuffed Portabella Caps
1 lb lean ground beef
2 large portabella mushroom caps- could have used 4 oops
1/2 cup diced onion
3 large cloves of garlic finely chopped
3 Tbsp olive oil
4 Tbsp Panko
4 Tbsp Balsamic Vinegar
salt and pepper
red pepper flakes
Goat cheese garnish
Pre heat oven to 400.
Use a spoon to clean the inside of the mushroom up. Chop it up to mix in with beef. Over medium heat cook onions and garlic until fragrant and translucent. Mix in with beef, panko, and vinegar. Stuff the mushrooms resembling a GIANT meatball! Top with garlic powder, sprinkle with pepper flakes, rosemary, and basil! The key is in the rosemary!!! I baked these for 30 minutes.
I served this over whole wheat pasta with kale- tossed with olive oil and black pepper. To wrap it up generously place goat cheese on top. The creaminess of the goat cheese mixed with the rosemary ties the whole thing together.
Steve's already put in a request for them again!