Beef-Mushroom Skillet

Lean ground beef and earthy cremini mushrooms sautéed with garlic, folded with tender baby spinach and topped with sharp cheddar.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $4.49/serving

Dietary

• Gluten-Free
• Nut-Free
• High-Protein
• Low-Carb
• Low-Sugar
• Low-Calorie

Tags

• one-pot
• comfort food
• savory
• quick
• rich

Ingredients

• 2 pound ground beef (90% lean)
• 1 pound cremini mushrooms (sliced)
• 2 tablespoon olive oil
• 4 clove garlic (minced)
• 6 cup baby spinach (washed)
• 1 cup sharp cheddar cheese (shredded)
• 1.25 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried thyme

Instructions

1. Heat 1 tablespoon of olive oil in a large deep skillet over medium-high heat. Add the sliced cremini mushrooms and cook undisturbed for 4 minutes until browned, then stir and cook 2 minutes more. Transfer to a bowl.
2. In the same skillet, add remaining 1 tablespoon of olive oil and the ground beef. Cook for 6 to 7 minutes until browned and cooked through to 160°F. Drain any excess fat.
3. Stir in the minced garlic, dried thyme, kosher salt, black pepper, and browned mushrooms, cooking for 1 minute until fragrant.
4. Add the fresh baby spinach by handfuls, folding gently until wilted, about 2 minutes.
5. Sprinkle the shredded sharp cheddar cheese evenly over top, remove from heat, cover with a lid for 2 minutes to melt the cheese, and serve hot.

Nutrition (per serving)

• Calories: 414
• Protein: 36.7 g
• Carbohydrates: 5.3 g
• Fat: 26.4 g
• Fiber: 2 g
• Sodium: 761 mg
• Saturated Fat: 10.7 g
• Sugar: 1.3 g
• Cholesterol: 117 mg