Spinach and Steak Stuffed Portabella Mushroooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 large portabella mushroom caps12 oz. eye of round steak4 cups fresh baby spinach12 oz.mozzarella chesse - part skim milk (grated)
Pre-heat oven to 375 degrees
In large skillet over medium high heat brown steak about 4 minutes on each side keeping them rare or medium rare. Remove from heat.
While steak is cooking remove stems from mushrooms and use a spoon to scrape out gills. Place one cup fresh spinach on each mushroom cap.
Slice steak in very thin bite size strips and divide evenly between mushroom caps.
Divide grated cheese evenly on top of mushroom caps.
Bake caps in oven until cheese is melted – switch to broiler at 430 degrees until cheese just starts to brown.
Serve immediately
Number of Servings: 4
Recipe submitted by SparkPeople user KIMBERBEE04.
In large skillet over medium high heat brown steak about 4 minutes on each side keeping them rare or medium rare. Remove from heat.
While steak is cooking remove stems from mushrooms and use a spoon to scrape out gills. Place one cup fresh spinach on each mushroom cap.
Slice steak in very thin bite size strips and divide evenly between mushroom caps.
Divide grated cheese evenly on top of mushroom caps.
Bake caps in oven until cheese is melted – switch to broiler at 430 degrees until cheese just starts to brown.
Serve immediately
Number of Servings: 4
Recipe submitted by SparkPeople user KIMBERBEE04.
Nutritional Info Amount Per Serving
- Calories: 418.4
- Total Fat: 21.7 g
- Cholesterol: 99.5 mg
- Sodium: 456.6 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 1.9 g
- Protein: 47.5 g
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