Beef Stuffed Portabellas

In my venture to try new things... I decided it was time to munch into a stuffed portabella. Yes, I've had mushrooms before... I've just never used portabellas as the star. I've never stuffed them or had a portabella burger. That changed tonight, when I made some fantastic stuffed shrooms. They're basically a burger on a mushroom bun. By skipping a bread bun, we saved on carbs... and used our starch portion in a yummier way...  a side of red potato fries. YUM!! I topped the meal off with some baked sea salt asparagus.

This meal is super easy! You can cook everything in the oven at once. It's healthy, unique. simple and wonderful!!

BEEF STUFFED PORTABELLAS
Makes 4 servings

What you need:
4 large portabella caps
1LB lean ground beef
2C spinach
1 sweet onion, diced
1 small chopped bell pepper, any color
1/2C chopped roma or cherry tomatoes
salt, pepper, oregano
olive oil

optional: cheese of choice to top shrooms

What you need for the sides:
1LB asparagus
3-4 red potatoes
olive oil
salt, pepper, season salt

How to:
Preheat oven to 350. Grease or spray skillet & start cooking onion. Add beef and continue cooking while adding seasonings, spinach, bell pepper & tomatoes. Wipe mushrooms with a wet cloth (don't run under water or they will soak it up and become mushy). Brush shrooms with olive oil & sprinkle with sea salt. Top with meat mixture and bake 10 minutes. Remove from oven & top with cheese. Place mushrooms back into oven for 5-10 minutes.

How to make the sides:
Asparagus: Wash asparagus, place in baking dish. Drizzle with olive oil. Sprinkle with sea salt & pepper. Bake for 15 minutes.

Potatoes: Slice potatoes (about 1/4 inch thin). Place on greased or sprayed cooking tray. Spray Pam on top of potatoes and sprinkle with season salt. Bake 10 minutes, flip & bake an addition 10-15.