Italian style portobello mushroom and spinach bake

Sue Faccone


I am on a personal journey right now, I have a weight problem and I am currently on a low carb lifestyle (I hate the word diet). I have 6-8 months before I go in for a gastric bypass and I am trying to lose the weight before hand. Basicly I am trying to beat the clock. If I lose 100 lbs before the surgery, I won't need it.

★★★★★ 1 vote
30 Min
15 Min


portobello mushrooms
1/2 lb
ground beef
1 pkg
spinach, frozen
1 c
muzzarella cheese
1 c
tomato sauce, italian seasoned
4 slice
tomatos (sliced thick)
1 tsp
garlic powder (you can use fresh)
1 tsp
1/2 tsp
salt and pepper
1/2 tsp
parsley flakes
2 Tbsp
olive oil
1/4 dash(es)
parmesan cheese


1Remove the stem of the portobello mushrooms. Brush the inside with olive oil. Put aside. Heat tomato sauce in another sauce pan. Put parmesan cheese into the sauce and let it cook until bubbly, lower heat to simmer. In another pan steam the spinach (if using fresh or boil if using frozen)cook until soft
2Take the pound of ground beef, put in the frying pan with spices. Fry until crumbly. Drain the fat. The add the sauce to the pan.
3Once all ingredients are cooked, take the mushroom, layer the bottom with spinach, then the ground beef sauce mixture,put on thick slice of tomato on top and then muzzarella cheese. Put into a bake pan and put in the oven on 350 deg. for 15 minutes. Let stand for a minute or two after cooking.

About this Recipe

Course/Dish: Beef