Stuffed Portobello Mushrooms with Tahini Beef, Protein Power

Today I decided to make real power lunch. Yesterday I bought good looking Portobello mushrooms and wanted to stuffed them with ground meat but then new idea came….instead of ground to use lean stew beef with nice seasonings and spices.

Result was delicious and very healthy power lunch.
Since we got the new grill with side burner I am trying to cook outdoor as much as I can. Love the “Summer kitchen”. It is so convenient to prepare everything outside and than eat too, while birds are chirping, kids are running outside and sunshine lightens the whole table. Nature is beautiful.

Portobello mushrooms have a meaty texture and are great grilled.
One cup of sliced portobello mushrooms, approximately 121 g, makes up a single serving and has only 42 calories. There is 1 g of fat and 5 g of protein in a cup of sliced portobello mushrooms. The total carbohydrate content of a serving of portobello mushrooms is 6 g, of which 3 g is fiber. There are only 12 mg of sodium in a cup of portobello mushrooms, so it is considered a low-sodium food.

Stuffed Portobello Mushrooms with Tahini Beef

Serves 4

4 portobello mushrooms
1 pound lean stew beef
1 red onion, chopped
1 clove garlic, grated
1 teaspoon paprika
1 teaspoon tahini
1 cup chicken stock, low sodium
sea salt, for taste
fresh ground pepper, for taste
1 teaspoon dry marjoram
1 package spring baby salad
2 spring onions, chopped
juice from lemon
olive oil, for taste
1/2 cup Parmigiano-Reggiano cheese, grated

Preheat a large heavy-bottomed saucepan over medium-high heat with the olive oil.
While the pan is heating, season the cubed beef with some salt and freshly ground black pepper and add the beef chunks in a single layer to the hot pan. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
Saute the onion and garlic. When nicely brown add the beef, paprika, dry herb, tahini and chicken stock. Cook for an hour on low heat till beef is tender and sauce is nice and creamy.

Using outdoor grill, grill the mushrooms till well done and juicy.
To make a quick salad, wash and dry well baby greens, sprinkle with chopped spring onions, sea salt, pepper, drizzle of olive oil and lemon juice. Toss nicely and serve.
Plate and eat the whole meal while hot.
On the top of the mushroom add beef stew and finish with grated Parmigiano-Reggiano cheese.
Very tasty lunch which will keep you energetic for a good part of the day.
Enjoy!

Tahini or sesame butter contains good amounts of omega-3 and omega-6 fatty acids. One tablespoon of the paste contains 85 calories, of which fats represent 65 calories. It contains 3 grams of protein and 1 gram of dietary fiber. The paste is a good source of vitamin B1, iron, copper, magnesium, phosphorous and manganese. These nutrients promote good health in various ways.

Portabella Mushrooms
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5 comments

  1. I adore portobello mushrooms, thank you for sharing such a lovely recipe with beef in it for a change. I read a quotation recently that “life is too short to stuff a mushroom”. Well they didn’t see your recipe. Life should be lived to appreciate things like your stuffed portobello mushrooms!

  2. Oh I agree 100% with my friend Jill! Your stuffed mushrooms are amazing! I never even thought of putting beef in them… great idea!!!

  3. Wonderful, healthy meal. I love your outdoor kitchen idea. It’s so true that it’s much more pleasant. Here in Seattle, we have to take every chance we can to get outside in some nice weather!

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