🍄 High-Protein Creamy Mushroom Beef Slow Cooker

🥩 Ingredients — 4 servings

• 1½ lb (680 g) 93% lean ground beef
• 1 can (10.5 oz / 298 g) cream of mushroom soup
• 1 cup (240 g) plain Greek yogurt
• 1 cup (240 ml) low-sodium beef broth
• 8 oz (225 g) mushrooms, sliced
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp paprika
• 1 tsp dried parsley
• ½ tsp dried thyme
• ½ tsp black pepper
• ½ tsp salt, or to taste
• ½ cup (50 g) shredded reduced-fat mozzarella or cheddar
• 1 tbsp chopped fresh parsley, for garnish

👨‍🍳 Instructions

1. Brown the beef: Heat a skillet over medium-high heat. Cook the ground beef with the onion for 5–7 minutes, breaking it apart, until browned. Drain excess fat.
2. Build the sauce: In a bowl, whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, paprika, thyme, garlic, black pepper and parsley.
3. Add to slow cooker: Place the browned beef and sliced mushrooms into the slow cooker. Pour the mushroom sauce over everything and stir.
4. Slow cook: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the mushrooms are tender and the flavors have developed.
5. Make it creamy: Turn the slow cooker to LOW or OFF. Stir the Greek yogurt in gradually so it blends smoothly. Avoid boiling after adding the yogurt.
6. Add cheese: Stir in the shredded cheese and let it melt for 5 minutes.
7. Finish: Taste and adjust salt and pepper. Garnish with fresh parsley.

🍽️ Serving Ideas

Serve over:

• Cauliflower rice for a lower-carb meal
• High-protein pasta
• Brown rice
• Roasted potatoes
• Steamed broccoli

💪 Approximate Nutrition

Per serving, without a side:

• Protein: ~55–60 g
• Calories: ~500–550 kcal
• Carbohydrates: ~15–20 g
• Fat: ~25–30 g

Nutrition varies depending on the beef, soup, yogurt and cheese brands used.

Tip: For an even higher-protein version, use 96% lean ground beef and 1½ cups Greek yogurt, adding the yogurt only at the end.