New Weeknight Dinner Recipe
Recipe blog sponsored by our friends at ButcherBox.
My kids want to eat Spaghetti Bolognese ALL THE TIME. This new recipe mixes up the routine by offering something a lil fancier for my husband and I to enjoy with plenty of meat sauce leftover for the kids to get their pasta fix. This rich red sauce is also delicious on homemade pizzas.
Portobellos are super nutrient-dense: high in B vitamins, vitamin D, potassium, phytochemicals, antioxidants, essential minerals, and more. Mushrooms are easy-to-digest, making them a great alternative to pasta for those who are sensitive to gluten.
Ground beef is a go-to iron-rich protein source for our family. We love the high-quality grass-fed ground beef from our Recipe Testing Sponsor, ButcherBox. And we especially appreciate the convenience of having humanely-sourced, high-quality meat delivered right to our door. If you want to check them out, they are currently giving our followers free ground beef for life. That’s 2 lbs of 100% grass-fed ground beef in every box for the lifetime of your membership. (Perfect for this recipe!)
This recipe features minimal ingredients and quick cook times, no 3-hour simmer required for this easy meat sauce! This is a saucy-sauce (just how I like it!), you can reduce the amount of tomato sauce if desired. Serve the stuffed mushrooms with a side of spaghetti or penne tossed with butter and Parmesan and a simple salad.
Beef and Marinara Stuffed Portobello Mushrooms
Ingredients
- 4 large Portobello mushrooms
- 3 tablespoon olive oil, divided
- 1 1/2 teaspoons fine sea salt, divided
- 1 pound ground beef (ButcherBox grass-fed)
- 1 small yellow onion, finely chopped
- 2 carrots, peeled and grated
- 2 teaspoons dried oregano
- 1/4 teaspoon ground cinnamon
- 1/4 to 1⁄2 teaspoon red pepper flakes (optional)
- 3 tablespoons tomato paste
- 2 (15-ounce) cans tomato sauce or 1 (26-ounce) box strained tomatoes
- 1/4 cup almond meal or almond flour, optional
- 1/3 cup grated Parmesan, plus more for serving
- penne or spaghetti, optional
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Prep the mushrooms. Remove the stems and use a spoon to scrape out the gills and discard. Rinse and gently pat dry with a towel. Brush the mushrooms on both sides with 2 tablespoons of the olive oil and sprinkle with 1/2 teaspoon of the salt. Place stem-side down on the prepared baking sheet. Roast for 10 minutes. Set aside.
Make the meat sauce. Heat the remaining oil in a large skillet or saucepan over medium-high heat. Add the beef, onion and remaining teaspoon of salt and cook until lightly browned, stirring occasionally while breaking up the meat into bite-size pieces, about 6 minutes. (There’s no need to strain the fat, as you’ll use it to cook the remaining ingredients.) Add the carrot, oregano, cinnamon and red pepper flakes (if using), and sauté for 3 minutes. Add the tomato paste and sauté for 1 minute, stirring frequently.
Add the tomato sauce. Bring to a gentle simmer, and cook uncovered, stirring occasionally, until the sauce thickens, about 20 minutes.
Remove from heat. Add salt and pepper to taste (you may need to add up to 1/2 teaspoon more salt).
Pour out any liquid that pools inside the mushrooms. If you prefer, transfer the mushrooms to an 8x8-inch baking dish (or you can use the same baking sheet). Place about 1/2 cup meat sauce inside each mushroom. Top with a sprinkle of almond flour, if using, and a generous sprinkle of Parmesan. Bake in center of the oven for 10 to 15 minutes, or until the cheese is melted.
Store leftover meat sauce in the fridge for up to 4 days or the freezer for up to 3 months.
Run Fast Eat Slow + ButcherBox Offer
Get 2 lbs of free 100% grass-fed, grass-finished ground beef in every order for the life of your membership. Offer expires April 4th, 2021.
