Simple Way to Prepare Award-winning Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing

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The kitchen by itself provides you with many small means by which energy and money can be saved. Environmentally friendly living is not that tough. Largely, all it will take is a little bit of common sense.

We hope you got insight from reading it, now let's go back to sautee minced beef and spinach in bake cheese portobello mushroom serve with balsamic dressing recipe. You can cook sautee minced beef and spinach in bake cheese portobello mushroom serve with balsamic dressing using 11 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing:

1. You need 2 of Big Portobello Mushrooms.
2. Use 1 Sprigs of Rosemary.
3. Take 100 gm of Minced Beef.
4. Use 200 gm of Baby Spinach.
5. You need 2 Slice of Mozarella Cheese.
6. Take of Sea Salt.
7. Use of Black Pepper.
8. Use of Extra Virgin Olive Oil.
9. Take 1 Tablespoon of Mince Garlic.
10. Use of Balsamic Vinegar.
11. Take of Dijon Mustard.

Instructions to make Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing:

1. Clean the Portobello. Remove the skin. Use a teaspoon to clean the spores. (Make sure the mushroom is dry not dense in order to get effective results). Once cleaned, place them in a baking rack/tray. Nicely season them with Sea Salt, a few leaves of Rosemary and EVOO. Bake them in a pre heat oven at 165 Degrees for 4 minutes. Once cook let them rest..
2. Heat up a pan under a medium heat. Put in 2 tablespoons of EVOO and place the minced Beef in. Stir them well till cook. Nicely season with Sea Salt and Pepper and place it in the Bake Portobello. (Do not throw away the beef oil). Place oil in a small bowl..
3. Next, get a pan and heat up under a high heat. Once hot, put 2 tablespoons of EVOO and sauté 100gm of Baby Spinach. Once almost cook, place in the minced Garlic. Once fragrance, place the other 100 gm of Baby Spinach. Cook it well. Season them with Sea Salt. Put them generously on top of the cook beef..
4. Slice two big slice of Mozzarella Cheese. Place it on top and put back in the pre heat oven at 165 Degrees for 3 minutes..
5. Get a blender or food processor, pour in the Beef oil and Balsamic Vinegar together. Blend it slowly till it binds. Put in 1 tablespoon of Dijon Mustard and slowly pour EVOO till binds and thicken. Pour in a squeezing bottle..
6. Squeeze generous amount of Balsamic Dressing on the plate. Place the two Portobellos on top. Ready to serve and eat..

Season with salt and pepper, and. An easy recipe for roasted portobello mushroom caps filled with spinach, sun-dried tomatoes, and cheese. Remove the baking sheet from the oven and flip the mushrooms over with a flat spatula. Divide the spinach mixture evenly among the mushroom caps, then sprinkle with the Parmesan. Heat a large saute pan over medium heat, add olive oil and Add ground beef and cook just until meat is no longer pink, breaking it up with a spatula as it cooks.

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