Meat Stuffed Portabello Caps

9 Servings
100% would make this recipe for Meat Stuffed Portabello Caps again.

While Portabellos are often use as a meat substitute, this version adds a meat filling for a very hardy dish.

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Meat Stuffed Portabello Caps Ingredients

8 medium portabello mushrooms	1 tablespoon Ginger roots grated fresh
2 stalks celery (optional)	1 medium shallot
1 oz. fresh basil leaves	1 pinch black pepper
1/4 oz. fresh thyme	2 tablespoon sesame seeds - tbs. toasted
2 small roma tomatoes	4 oz. baby spinach leaves
1 cup jack cheese to taste	1/4 cup EV Olive Oil
1 lb. lean ground beef - cooked and drained

Instructions for Meat Stuffed Portabello Caps

Remove stems from the caps, remove dirty end then chop the stems and put them into a bowl. Take the caps and oil the outside with additional Olive or Grapeseed oil and place on to plates.

Chop all other ingredients and add to chopped portabello stems.

Mix well and stuff into oiled caps.

Grill for about 10 minutes, turning once

Serve with a light spray of Soy Sauce and salt to taste.

Each grilled mushroom (about 4 oz) contains an estimated:
Cals: 224, FatCals: 128, TotalFat: 14g
SatFat: 6g, polyFat: 1g, MonoFat: 6g
Chol: 62mg, Na: 146mg, K: 419mg
Totcarbs: 3, Fiber: 1g, Sugars: 1g,
NetCarbs: 2g, Protein: 21g

Main Ingredient: MushroomsCuisine: American