Sunday, April 17, 2011

Weekend Cook: Beef Stuffed Mushrooms

Beef Stuffed Mushrooms
This is my latest meatball recipe, used as stuffing for portabellas.

Six medium mushrooms were hollowed out and placed on an oiled sheet pan.

Stuffing: 1 lb. Ground Beef, 8 cloves garlic (minced) 1 large onion (minced), 1 egg, 4 TB ground parmesan, 2 TB corn crumbs, 1 tsp Penzey's Greek Seasoning, 1 tsp. kosher salt, 2 tsp black pepper flakes, 1 tsp. onion powder, 1 tsp. garlic powder.

Microwave the garlic and onions for about a minute, until they soften.  Let cool and add to the rest of the ingredients.

The stuffed mushrooms were topped with shredded cheddar (about 3 ounces in all) and baked in a preheated 300f oven for 40 minutes.  Leftover stuffing can be formed into meatballs.

A bit of a mess, but lovely just the same.

I had a think about how to make this even more awesome, and some cheddar incorporated into the center would make it gooier - maybe Juicy-Lucy-style with melty orange cheese?  More recipes to come...