Meat and Spinach-Stuffed Mushrooms with Goat Cheese Recipe 

A filling consisting of beef and spinach that is stuffed with mushrooms, which are then topped with cheese.

– 6 medium-sized portabella mushroom – 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 ground thyme – 3 ounces baby spinach leaves chopped, half a bag – Salt and pepper to taste – 6 slices goat cheese or cheese of choice, thinly sliced.



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Start with a 400-degree oven. Remove the stems and set aside the mushroom caps after washing.

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Chop onion, garlic, and mushroom stems. In a medium skillet, heat olive oil over medium heat. Sauté mushroom stems, onion, and garlic. 

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Add one tablespoon of red wine and let it absorb and evaporate. Tenderise onion in 10–12 minutes. Add paprika, thyme, salt, and pepper.

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Add chopped spinach and ground elk meat simultaneously. Cook until spinach wilts and meat is brown but not done. Take skillet off heat.

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Put elk meat mixture in portabella mushrooms. Insert thin goat cheese pieces. 

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 Bake stuffed mushrooms for 15 minutes until cheese browns and juices pour. Serve mushrooms after two minutes of rest.

Serving: 1serving | Calories: 97kcal | Carbohydrates: 2g | Protein: 9g | Fat: 6g | Fiber: 1g | Sugar: 1g 


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