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Stroganoff Stuffed Portabellas

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  • Prep 25 min
  • Total 40 min
  • Servings 4
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These savoury stuffed mushrooms are a great way to add extra nutrients to dinnertime.
Sep 26, 2013
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Ingredients

  • 1 lb (500 g) lean ground beef
  • 3/4 cup (175 mL) hot water
  • 1 3/4 cup (425 mL) milk
  • 1 box Hamburger Helper* Stroganoff
  • 4 large portabella mushrooms
  • 1/2 cup (125 mL) shredded Cheddar cheese
  • Chopped fresh parsely, if desired

Steps

  • 1
    Heat oven to 350°F. Line cookie sheet with foil.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Bake 10 to 15 minutes or until mushrooms are cooked and cheese is melted. Top with parsley.

Nutrition Information

500 Calories, 24g Total Fat, 33g Protein, 39 Total Carbs, 8g Sugars

Nutrition Facts

Serving Size: 4 servings
Calories
500
Total Fat
24g
Saturated Fat
10g
Trans Fat
1g
Cholesterol
100mg
Sodium
890mg
Total Carbs
39
Dietary Fiber
2g
Sugars
8g
Protein
33g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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