We’re up to Day 4 of (Yes)vember. Here’s an updated, healthy take on an old winter-time favorite.
Stroganoff Stuffed Mushrooms
36 white or cremini mushrooms (at least 2″ in diameter — these babies shrink when you cook ’em!)
1 package frozen spinich
1 onion, diced
1 lb. lean ground beef
8 oz low-fat sour cream
8 oz low-fat cream cheese
Rinse and dry mushrooms. Remove the stems and set them aside.
Rub tops of mushroom caps with olive oil (just enough to coat — if you put too much oil, they’ll be soggy.)
Put mushrooms cap-side up on a baking sheet, bake at 400 deg for 10-12 minutes.
Chop the mushroom stems.
While the mushrooms caps are baking, sauté ground beef and onions.
Add in chopped mushroom stems and frozen spinach, and sauté everything together til the spinach is cooked.
Mix sour cream and cream cheese together. Add in the ground beef & spinach. Add salt and pepper to taste.
Remove mushrooms from the oven, turn cap-side down. Stuff with the above mixture, return to the oven and bake for 5-7 minutes.
(Hint: This works great for an appetizer, or you can add bread and a salad and make it a meal.)