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Meat
Easy
1 Hour
Diets 
The appetizer is the opening statement to your meal. It should be pretty and packed with flavor to wow your guests and make them look forward to the rest of the meal. These stuffed portobello mushrooms check off all those requirements.
1 tablespoon oil
4 ounces (110 grams) beef fry, diced
1 and 1/2 cups Gefen Panko Crumbs
5 ounces (140 grams) fresh spinach
2 cubes Gefen Frozen Garlic
salt, to taste
pepper, to taste
1 pound (450 gram) ground chicken (dark or white)
1 egg
1 tablespoon Gefen Mayonnaise
1 cup Gefen Bread Crumbs
8 portobello mushroom caps (checked and cleaned according to your rav)
10 grape tomatoes, thinly sliced
1 fancy zucchini or jalapeño, thinly sliced
7 cubes Gefen Frozen Basil
1 teaspoon freshly squeezed lemon juice
1 teaspoon sugar or Splenda
1/2 cup Gefen Mayonnaise
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Heat the oil in a pot, add the beef fry and fry until a tad crispy. Add the panko crumbs to the pot and mix, then set aside.
Spray a nonstick pan with cooking spray. Add the spinach, garlic, salt, and pepper. Sauté until just wilted and set aside.
Mix the ground chicken, egg, mayonnaise, and bread crumbs in bowl.
To assemble, line the outer edge of each mushroom cap with sautéed spinach. Place a mound of the chicken mixture on top. Wet your hands with a bit of cold water and shape the meat so it fits perfectly onto the mushroom cap in a nice, rounded shape. Top each cap with the beef fry mixture.
Place five slices of tomato around the top of each mushroom with a slice of zucchini or jalapeño in the center. Spray each cap with cooking spray. Place mushroom caps in the oven and bake for 20 minutes.
To prepare the dressing, place basil, lemon juice, sugar or Splenda, and mayonnaise in a bowl and blend with an immersion blender.
Drizzle dressing over each mushroom cap before serving.
Prop Styling and Photography by Chay Berger.
Food Prep by Leah Hamaoui.
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