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Hamburger Mushroom Bake

You had me at mushrooms

4 serving
Each serving provides

1 leaner

1 healthy fat

3 greens

2 condiments

1 lb. 96% lean ground beef (raw)

1/2 tsp salt 

1/2 tsp black pepper 

10 Tablespoons low fat cream cheese 

3 eggs

7.30 oz. sliced mushrooms 

2 Tablespoons  butter 

1 tsp dried parsley 

1/4 cup chopped shallots 

1/2 cup chopped jalapeños 

2 1/4 cup shredded cabbage 

1 cup grated low fat mixed cheese

Preheat oven to 350°F 

In large frying pan, over medium heat, brown ground beef. Set aside to cool.

In food processor, process cream cheese and add eggs one at a time until well incorporated. Pour over ground beef and stir to combine. Pour into bottom of a small 4-cup (1 L) casserole dish. Press down.

In frying pan in butter, over medium heat, cook mushrooms, shallots and jalapeño until softening and turning brown. Sprinkle with seasoning salt, parsley and black pepper. Add shredded cabbage and mix well. Cook the cabbage to where it’s cooked 1/2 way; not to much longer because the cabbage will cook in the oven. Place on top of the hamburger mixture. Sprinkle the top with cheese. Bake about 20 to 25 minutes, or until set. Do not overcook.

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