Ingredients
4
portabella mushrooms, stemmed, gills removed (5 to 5 1/2 inches diameter)
1
tablespoon extra-virgin olive oil
12
oz ground bison
1/2
cup finely chopped onion
1/2
cup finely chopped red bell pepper
1/2
teaspoon salt
1
teaspoon finely chopped garlic
4
cups packed baby greens (such as spinach or kale)
1
egg
1
tablespoon Dijon mustard
2
tablespoons fresh thyme leaves
1
teaspoon low-sodium tamari soy sauce
Fresh chopped basil leaves or Italian (flat-leaf) parsley, if desired
Preparation
Heat oven to 400°F. Line baking pan with sides with cooking parchment paper.
Rub mushrooms with 1 teaspoon of the olive oil. Place on pan. Roast with tops down 20 minutes; remove from oven. Drain off any liquid that has accumulated on the pan, then pat mushrooms dry with paper towel.
Meanwhile, in 10-inch skillet, heat 1 teaspoon of the oil over medium heat until hot. Add the bison, and cook 4 to 6 minutes or until browned. Transfer to small bowl, and set aside.
Add remaining 1 teaspoon oil to the pan, and heat until hot. Add onion, bell pepper and salt. Cook 3 to 5 minutes or until softened. Add the garlic and greens, and cook until greens wilt. Remove from heat; cool 5 minutes.
Beat egg in large bowl. Set aside.
Stir bison, mustard, thyme and soy sauce into greens mixture in pan; transfer to bowl with egg, and stir to combine. Divide evenly among the mushrooms (about 3/4 cup each).
Bake 15 to 20 minutes or until mushrooms are tender. Sprinkle with chopped fresh basil.
