Grass Fed Beef Stuffed Mushrooms with a Red Pepper Tzatziki Sauce

Before our 4th of July festivities (check out Niky's blog post here) I made these delicious stuffed mushrooms for a girlfriend, Nicole, and myself while we waited for the activities to commence.

I typically don't eat ground beef for numerous reasons that every foodie reading this blog post understands.  But, you can find grass fed ground beef at Trader Joes and what the heck - I had a craving for beef.  


I garnished the dish with micro greens and a fried egg to give it a brunch twist.  However, it would be great as a dinner with a side of roasted vegetables (asparagus would be great) or a greek style quinoa salad.


One note about the recipe: After I wrote the ingredients/steps it looks a little long and complicated, but it's actually quite easy.  Also, I'm a little uneasy about the temperature ground beef is cooked to so I cooked the stuffed mushrooms until the internal temperature was 160˚F (or well done).  Feel free to cook the mushrooms to a temperature you are comfortable eating.

Grass Fed Beef Stuffed Mushrooms with a Roasted Red Pepper Tzatiki Sauce and topped with a Fried Egg

Serves 4

Roasted Red Pepper Tzatiki Sauce

1 6 oz container Non Fat Plain Greek Yogurt

½ Roasted Red Bell Pepper (See note below)

1 Garlic Clove

Large Handful of Fresh Mint

2 Tbsp Red Wine Vinegar

Salt

Pepper

Mushrooms

8 Small Portobello Mushrooms

16 oz Grass Fed Ground Beef

½ Red Bell Pepper diced finely

¼ Yellow Onion diced finely

Large Handful of Fresh Mint diced finely

Dash of Crushed Red Pepper

1 Garlic Clove diced finely

4 Eggs

Salt

Pepper

Garnish

4 eggs

Micro Greens or Arugula for Garnish

Directions

Note for Roasted Red Pepper (or use store purchased):   Preheat over to 450 F.  Roast ½ red bell pepper on baking sheet for about 20 – 30 minutes or until skin is mostly black and bell pepper is soft. 

Preheat oven to 375 F.

Combine ground beef with diced red pepper, onion, mint, garlic, crushed red pepper, salt, and pepper.  Mix well.  Remove stems from mushrooms and clean mushrooms.   Stuff beef into mushrooms.  Mound high because the beef will cook down.  Place in baking dish and bake at 375˚ for about 30 minutes or until meat thermometer reads about 160˚F. 

Meanwhile, combine yogurt, roasted red pepper, garlic, mint, vinegar in a food processor.  Blend until smooth and season to taste with salt and pepper.

Pan fry eggs as a garnish (not necessary).  Place micro greens on plate and top with mushrooms, tzatziki sauce, and fried egg.