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Bison Stuffed Portabellas

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  • Prep 40 min
  • Total 60 min
  • Servings 4
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Bison and mushrooms come together in this earthy, grain-free dish.
By Betty Crocker Kitchens
Updated Aug 2, 2017
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Ingredients

  • 4 portabella mushrooms, stemmed, gills removed (5 to 5 1/2 inches diameter)
  • 1 tablespoon extra-virgin olive oil
  • 12 oz ground bison
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped red bell pepper
  • 1/2 teaspoon salt
  • 1 teaspoon finely chopped garlic
  • 4 cups packed baby greens (such as spinach or kale)
  • 1 egg
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon low-sodium tamari soy sauce
  • Fresh chopped basil leaves or Italian (flat-leaf) parsley, if desired

Steps

  • 1
    Heat oven to 400°F. Line baking pan with sides with cooking parchment paper.
  • 2
    Rub mushrooms with 1 teaspoon of the olive oil. Place on pan. Roast with tops down 20 minutes; remove from oven. Drain off any liquid that has accumulated on the pan, then pat mushrooms dry with paper towel.
  • 3
    Meanwhile, in 10-inch skillet, heat 1 teaspoon of the oil over medium heat until hot. Add the bison, and cook 4 to 6 minutes or until browned. Transfer to small bowl, and set aside.
  • 4
    Add remaining 1 teaspoon oil to the pan, and heat until hot. Add onion, bell pepper and salt. Cook 3 to 5 minutes or until softened. Add the garlic and greens, and cook until greens wilt. Remove from heat; cool 5 minutes.
  • 5
    Beat egg in large bowl. Set aside.
  • 6
    Stir bison, mustard, thyme and soy sauce into greens mixture in pan; transfer to bowl with egg, and stir to combine. Divide evenly among the mushrooms (about 3/4 cup each).
  • 7
    Bake 15 to 20 minutes or until mushrooms are tender. Sprinkle with chopped fresh basil.

Tips from the Betty Crocker Kitchens

  • tip 1
    Not a fan of bison? Substitute lean ground beef or turkey instead.
  • tip 2
    Don't skip the step of draining and patting the mushrooms dry. This will prevent the final dish from having too much liquid.
  • tip 3
    Round out this hearty meal with a kale salad on the side
  • tip 4
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

220 Calories, 11g Total Fat, 21g Protein, 8g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
95mg
31%
Sodium
540mg
23%
Potassium
810mg
23%
Total Carbohydrate
8g
3%
Dietary Fiber
3g
11%
Sugars
4g
Protein
21g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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