Recipe of Jamie Oliver Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sautee minced beef and spinach in bake cheese portobello mushroom serve with balsamic dressing. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook sautee minced beef and spinach in bake cheese portobello mushroom serve with balsamic dressing using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing:

1. Make ready 2 Big Portobello Mushrooms
2. Take 1 Sprigs Rosemary
3. Prepare 100 gm Minced Beef
4. Take 200 gm Baby Spinach
5. Prepare 2 Slice Mozarella Cheese
6. Take Sea Salt
7. Make ready Black Pepper
8. Get Extra Virgin Olive Oil
9. Make ready 1 Tablespoon Mince Garlic
10. Get Balsamic Vinegar
11. Prepare Dijon Mustard

Steps to make Sautee Minced Beef and Spinach in Bake Cheese Portobello Mushroom Serve with Balsamic Dressing:

1. Clean the Portobello. Remove the skin. Use a teaspoon to clean the spores. (Make sure the mushroom is dry not dense in order to get effective results). Once cleaned, place them in a baking rack/tray. Nicely season them with Sea Salt, a few leaves of Rosemary and EVOO. Bake them in a pre heat oven at 165 Degrees for 4 minutes. Once cook let them rest.
2. Heat up a pan under a medium heat. Put in 2 tablespoons of EVOO and place the minced Beef in. Stir them well till cook. Nicely season with Sea Salt and Pepper and place it in the Bake Portobello. (Do not throw away the beef oil). Place oil in a small bowl.
3. Next, get a pan and heat up under a high heat. Once hot, put 2 tablespoons of EVOO and sauté 100gm of Baby Spinach. Once almost cook, place in the minced Garlic. Once fragrance, place the other 100 gm of Baby Spinach. Cook it well. Season them with Sea Salt. Put them generously on top of the cook beef.
4. Slice two big slice of Mozzarella Cheese. Place it on top and put back in the pre heat oven at 165 Degrees for 3 minutes.
5. Get a blender or food processor, pour in the Beef oil and Balsamic Vinegar together. Blend it slowly till it binds. Put in 1 tablespoon of Dijon Mustard and slowly pour EVOO till binds and thicken. Pour in a squeezing bottle.
6. Squeeze generous amount of Balsamic Dressing on the plate. Place the two Portobellos on top. Ready to serve and eat.

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