Spinach & Mushroom Stuffed Ground Beef Roll

This very easy to assemble ground beef roll is stuffed with spinach and mushrooms.

2 tablespoons olive oil
1 cup mushrooms, finely chopped
1/4 cup onions, finely chopped
2 cloves garlic, minced
5 ounces (142 grams) baby spinach, chopped
1/2 tsp salt
1/4 tsp pepper
1 tbsp Italian seasoning
1/4 cup roasted red pepper, diced
2 tbsp sun-dried tomatoes in oil, chopped

1 lb lean ground beef
1 egg
1 clove garlic, minced
2 tsp parsley
2 tsp oregano
2 tsp basil
1/2 tsp salt
1/4 tsp pepper
1/2 tsp onion powder
pinch cayenne pepper
1/2 package of bacon (7 or 8 slices)

Heat olive oil in a large skillet. Add the mushrooms, onions, and garlic; cook for 2 minutes at medium heat. Reduce the heat to low and stir in the spinach, 1/2 tsp salt, 1/4 tsp pepper, Italian seasoning, roasted red pepper, and sun-dried tomatoes. Cook for about 2 minutes, or until the spinach is wilted. Set aside.

Meanwhile, combine the ground beef, egg, garlic, parsley, oregano, basil, 1/2 tsp salt, 1/4 tsp pepper, onion powder, and cayenne pepper in a large bowl. Mix together until fully incorporated.

Press the ground beef mixture into a rectangle on a baking sheet lined with parchment paper.

Spread the spinach/mushroom mixture on top of the ground beef.

Roll up jelly-roll style, pressing together tightly as you roll.

Wrap the roll in slices of bacon and place on a broiler pan on top of a baking sheet. I just placed mine on parchment paper.

Bake at 375 degrees for 60 – 75 minutes, or until fully cooked. Let sit 5 minutes before slicing. Serves 4 to 6


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