Brisket Stuffed Mushrooms with Spinach and Roasted Vegetables
10 minutes
15 minutes
4
Ingredients:
1 package Tyson® Beef Brisket in Fire Roasted Onion Sauce
2 teaspoons olive oil
1 cup sautéed mixed vegetables – any combination – finely diced
2 cups baby spinach leaves, chopped
1/3 cup seasoned dry bread crumbs
1 teaspoon dried thyme
4 portabella mushroom caps
2-3 teaspoons grated parmesan cheese, to taste
- Preheat the oven to 375°F
- Remove brisket from packaging and chop into small cubes; reserve sauce.
- Heat oil in large skillet over medium high heat. Add the Beef Brisket with Fire Roasted Onion Sauce and cook, for 3-5 minutes, until warmed through. Add the vegetables, spinach, bread crumbs and thyme and cook for 2 minutes or until the spinach wilts, the thyme is fragrant, and the liquid is absorbed.
- Spoon the mixture into the mushroom caps and, using your hands, shape the filling into a mound. Transfer the mushrooms into a large, rimmed baking sheet and sprinkle the tops with parmesan cheese. Bake for 15 minutes or until the mushrooms soften and the cheese is golden brown. Serve warm.
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