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Recipes
Shopping list
Ingredients
- 8 oz sliced fresh baby portabella mushrooms
- 1 lb lean ground beef (7% fat)
- 8 oz trinity mix (diced fresh onions, bell peppers, and celery)
- 2 tablespoons flour
- 1 cup reduced-sodium beef stock (or broth)
- ¼ cup steak sauce
- 12 tablespoons jalapeño (or chive) cream cheese spread
- 6 Bakery hamburger buns
- 6 slices provolone cheese
- 6 tablespoons french-fried onions
Steps
- Coarsely chop mushrooms. Preheat large, nonstick sauté pan on medium high 2–3 minutes. Place beef in pan; cook 4–5 minutes, stirring to crumble meat, until no pink remains.
- Stir in trinity mix, mushrooms, and flour. Cook and stir 4–5 minutes or until vegetables have softened. Reduce heat to medium-low. Pour in stock and steak sauce; simmer 6–7 minutes, stirring occasionally, or until sauce has thickened. Remove pan from heat and let stand 5 minutes to cool (mixture will thicken as it sits).
- Meanwhile, slice buns and spread 1 tablespoon cream cheese on inside halves of each bun. Place 1 cup meat mixture on bottom half of each bun; top with 1 slice cheese, 1 tablespoon fried onions, and top half of bun. Serve.
Amount per ⅙ recipe serving: Calories 530, Total Fat 24g, Sat Fat 11g, Trans Fat 0g, Chol 115mg, Sodium 920mg, Total Carb 41g, Fiber 2g, Sugars 11g, Protein 36g, Calc 20%, Vitamin A 0%, Vitamin C 0%, Iron 20%