Stroganoff Stuffed Portabellas
Stroganoff Stuffed Portabellas is a gluten free and primal recipe with 4 servings. One serving contains 298 calories, 33g of protein, and 14g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up cheddar cheese, milk, ground beef, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes. It works well as a side dish.
Instructions
Heat oven to 350F. Line cookie sheet with foil.
In 10-inch skillet, cook beef over medium-high heat, stirring frequently, until brown; drain. Stir in hot water, milk, sauce mix and uncooked pasta (from Hamburger Helper box).
Heat to boiling, stirring occasionally.
Reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until pasta is tender.
Remove from heat; uncover and allow sauce to thicken, about 5 minutes.
Meanwhile, clean mushrooms by gently wiping outsides of caps with damp paper towel or soft brush. Pop out stems. With teaspoon, scrape gills until undersides of caps are mostly clean.
Place mushrooms on cookie sheet. Spoon stroganoff mixture into each mushroom. Top with cheese.
Bake 10 to 15 minutes or until mushrooms are cooked and cheese is melted. Top with parsley.