Lean ground beef (93% lean): 85g (3 oz), Portobello mushroom cap (large): 100g (1 cap), Spinach (fresh): 60g (2 cups), Onion: 25g (1/4 cup, diced), Garlic: 3g (1 clove, minced), Tomato: 50g (1/2 medium, diced), Mozzarella cheese (part-skim): 30g (1/4 cup, shredded), Breadcrumbs (whole wheat): 15g (2 tbsp), Olive oil: 5ml (1 tsp), Italian seasoning: 1g (1/4 tsp), Salt: 1g (pinch), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 375°F (190°C). 2. Remove stem from portobello mushroom cap and gently scrape out gills with a spoon. 3. Brush mushroom cap with 2ml olive oil and place on a baking sheet, gill side up. 4. Heat remaining 3ml olive oil in a skillet over medium heat. 5. Add 25g diced onion and cook until translucent, about 2-3 minutes. 6. Add 3g minced garlic and cook for 30 seconds. 7. Add 85g lean ground beef and cook until browned, about 5 minutes. 8. Add 60g spinach and cook until wilted, about 1-2 minutes. 9. Stir in 50g diced tomato, 1g Italian seasoning, a pinch of salt, and 1g black pepper. Cook for another minute. 10. Remove from heat and stir in 15g breadcrumbs. 11. Fill the mushroom cap with the beef mixture and top with 30g shredded mozzarella cheese. 12. Bake for 15-20 minutes until the mushroom is tender and cheese is melted and golden. Serve immediately.
