Sautee Minced Beef And Spinach In Bake Cheese Portobello Mushroom Serve With Balsamic Dressing

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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To begin with this recipe, we must prepare a few components. You can cook Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing using 11 ingredients and 6 steps. Here is how you cook it.

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Ingredients and spices that need to be Take to make Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing:

1. 2 Big Portobello Mushrooms
2. 1 Sprigs Rosemary
3. 100 gm Minced Beef
4. 200 gm Baby Spinach
5. 2 Slice Mozarella Cheese
6. Sea Salt
7. Black Pepper
8. Extra Virgin Olive Oil
9. 1 Tablespoon Mince Garlic
10. Balsamic Vinegar
11. Dijon Mustard

Steps to make to make Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing

1. Clean the Portobello. Remove the skin. Use a teaspoon to clean the spores. (Make sure the mushroom is dry not dense in order to get effective results). Once cleaned, place them in a baking rack/tray. Nicely season them with Sea Salt, a few leaves of Rosemary and EVOO. Bake them in a pre heat oven at 165 Degrees for 4 minutes. Once cook let them rest.
2. Heat up a pan under a medium heat. Put in 2 tablespoons of EVOO and place the minced Beef in. Stir them well till cook. Nicely season with Sea Salt and Pepper and place it in the Bake Portobello. (Do not throw away the beef oil). Place oil in a small bowl.
3. Next, get a pan and heat up under a high heat. Once hot, put 2 tablespoons of EVOO and sauté 100gm of Baby Spinach. Once almost cook, place in the minced Garlic. Once fragrance, place the other 100 gm of Baby Spinach. Cook it well. Season them with Sea Salt. Put them generously on top of the cook beef.
4. Slice two big slice of Mozzarella Cheese. Place it on top and put back in the pre heat oven at 165 Degrees for 3 minutes.
5. Get a blender or food processor, pour in the Beef oil and Balsamic Vinegar together. Blend it slowly till it binds. Put in 1 tablespoon of Dijon Mustard and slowly pour EVOO till binds and thicken. Pour in a squeezing bottle.
6. Squeeze generous amount of Balsamic Dressing on the plate. Place the two Portobellos on top. Ready to serve and eat.

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