Lean ground beef (93% lean): 85g (3 oz), Portobello mushroom cap (large): 100g (1 cap), Onion: 25g (1/4 cup, diced), Garlic: 3g (1 clove, minced), Spinach (fresh): 30g (1 cup), Blue cheese: 15g (1 tbsp, crumbled), Balsamic vinegar: 5ml (1 tsp), Olive oil: 5ml (1 tsp), Thyme (fresh): 1g (1/4 tsp, chopped), 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 30g spinach and cook until wilted, about 1-2 minutes. 9. Stir in 1g chopped thyme, 5ml balsamic vinegar, a pinch of salt, and 1g black pepper. 10. Fill the mushroom cap with the beef mixture and top with 15g crumbled blue cheese. 11. Bake for 15-20 minutes until the mushroom is tender and cheese is melted. Serve immediately.
