Ingredients

Scale

1 lb. fresh mushrooms (I used baby bellas)
1 teaspoon butter
1/3 cup finely chopped onion
1 – 3 cloves garlic, peeled & chopped fine
1 cup frozen chopped spinach, thawed
1 lb. very lean ground beef or venison
1/3 cup cooked quinoa
2 Tablespoons spicy brown mustard
1 Tablespoon ketchup
1 teaspoon soy sauce
1 1/2 teaspoons Red Robin Seasoning (or your favorite seasoned salt)
1/2 teaspoon chipotle powder
Freshly ground pepper

For the top:

Sliced baby swiss cheese
Fresh greens or basil leaves
Fresh tomato slices

Instructions

Preheat the oven to 400 F. De-stem the mushrooms. Chop half of the stems into little bits and save the rest for another purpose.
Heat a small frying pan over medium heat. Add the butter, then the shopped mushroom stems, onion and garlic. Saute until the onion is soft & translucent.
In a small mixing bowl, thaw the spinach in the microwave and then mix with the mushroom onion mixture. Add the ground meat, quinoa, mustard, ketchup, soy sauce and seasonings. Stir to mix well.
Stuff the mushroom caps with the meat mixture and set them on a rimmed baking sheet. Drizzle a little ale or wine in the bottom of the pan. Bake at 400 F. for 10 minutes, then top each mushroom cap with a small slice of swiss cheese. Bake for another 5 minutes or until the cheese is melted.
Top each mushroom cap with a leaf or two of lettuce (or basil), then a tomato slice. Enjoy them while they’re hot!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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