Tuesday, June 10, 2014

Spinach and Goat Cheese Mushroom Sliders

Ok so I’m calling them sliders even though they are technically stuffed mushrooms (let me have this LOL). These are very taste and surprisingly filling treat that is ideal for an appetizer, lunch or even dinner (you can use a larger portabella for a big burger feel).  I take a couple and place them on top of some sautéed Trader Joe’s Confucius Crunch mix (red/green cabbage, Brussels sprouts, and kale NOM).


·         1 lbs. Grass-fed Beef
·         Mini/Stuffing Portabella Mushrooms
·         Seasoning of your choice/taste (tarragon, thyme, black pepper, and sea salt for me)
·         3oz of Goat Cheese Approximately 3 handfuls of whole leaf Spinach

What You Need:

·         Baking Sheet (I like to use a muffin tin it keeps the mushrooms from toppling over)
·         Mixing Bowl


·         Preheat oven at 350 °C
·         Chop Spinach
·         Mix Beef with seasoning
·         Add chopped spinach to beef
·         Add Goat Cheese to mixture
·         Place a mushrooms on the baking sheet/tin Stuff each mushroom with a silver dollar size of the beef mixture (any left-over is for over stuffing YUM) Bake for  35 minutes at 350 (depending on your oven)


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