Rate this recipe!
| Servings |
batch
|
Ingredients
- 1 lb ground beef
- 4 large portobello mushroom caps remove and chop stems
- 1/2 cup diced onion
- 2 Tbsp Greek seasoning
- 1-1/2 tsp minced garlic
- 1/8 tsp pepper
- 1 pkg frozen chopped spinach thawed, squeezed dry
- 3/4 cup crumbled feta cheese divided
- 1 cup seeded and diced tomatoes
- 1/4 cup finely diced pitted Kalamata olives
- Tzatziki sauce
- Balsamic glaze
- Greek salad dressing
- Hummus
- Cucumbers diced
Ingredients
|
Rate this recipe!
|
Instructions
- Preheat oven to 350 degrees. Coat each mushroom cap with nonstick cooking spray and place on aluminum foil-lined baking pan. Bake in 350-degree oven 15–17 minutes or until mushrooms are fork tender. Meanwhile, preheat large nonstick skillet over medium heat until hot. Add ground beef, cook 5–7 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Add chopped mushroom stems, onion, Greek seasoning, garlic, and pepper; cook 3–5 minutes or until beef is thoroughly cooked and onion is translucent. Stir in spinach and 1/2 cup feta. Keep warm. Evenly divide beef mixture among mushroom caps (about 1 cup each), mounding as needed. Top with tomatoes, remaining 1/4 cup feta, and olives. Top with tzatziki, balsamic glaze, salad dressing, red peppers, and cucumbers, as desired.
Recipe Notes
Photos and recipes are courtesy of the Wisconsin Beef Council.
Share this Recipe
Powered by WP Ultimate Recipe