Beef Portobellos Recipe

By: Dr. Mary Claire Haver

Beef Stuffed Portobello

Ingredients:

  • 4 large Portobello mushroom
  • 8 oz lean ground beef
  • 1 cup cauliflower rice ( I prefer the frozen version here, cooked according to the package instructions)
  • 2 cloves of garlic, minced
  • 1 tablespoon olive oil
  • Dried Italian seasoning to taste
  • 4 oz Parmesan cheese
  • 4 cups fresh spinach leaves

Directions:

  • Preheat oven to 350 degrees.
  • Place portobello mushroom caps on a cookie sheet lined with parchment paper and bake until warmed through. Remove from oven.
  • In a pan, add oil and cook garlic in it.
  • Add ground beef and cook on high heat for 10 minutes.
  • Add spinach and cook until extra moisture is evaporated.
  • Add Italian seasoning according to your taste.
  • Place mixture in portobello mushroom caps, divided equally.
  • Top each stuffed mushroom with 2 oz of parmesan cheese.
  • Bake stuffed mushrooms on cookie sheet until cheese is melted.
  • Serve with cauliflower rice.

Nutritional Information:

  • Macros: 6g net carbs
  • 40g protein
  • 35g fat

With an anti-inflammatory approach to nutrition, Dr. Haver has cracked the code and found an innovative solution that actually works at this time in our lives. The Galveston Diet can help women in menopause lose weight, burn fat, and feel more confident in their skin.

This blog provides general information and discussion about medicine, health and related subjects. The words and other content provided in this blog, and in any linked materials, are not intended and should not be construed as medical advice. If the reader or any other person has a medical concern, he or she should consult with an appropriately-licensed physician or other health care worker.

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