Stuffed Portobello Mushrooms with Ground Beef
Enjoy this recipe from our Tastes of Northbridge event
Stuffed Portobello Mushrooms with Ground Beef
Ingredients
Ingredients
- 500g ground beef, (preferably grass-fed)
- 1 egg, lightly beaten
- 3 tablespoons dry breadcrumbs (see ingredient notes)
- 2 teaspoons Italian seasoning
- 1 1/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 4 large portobello mushroom caps, stems removed and gills scraped out with a spoon
- 3/4 cup marinara sauce
- 85g shredded cheese, such as Italian blend
- Prepare the Mushrooms
- Rinse whole mushrooms under cold water and pat them dry with a paper towel.
- Carefully pop off the mushrooms stems, right where it connects to the cap.
- Transfer the caps to a plate and set aside until needed.
- Prepare the Vegetable Stuffing Mix
- Preheat a saute pan and 1 tbsp of olive oil on medium high heat.
- Sauté diced mushroom stems and diced onion until starting to caramelize.
- Press garlic into the onion/mushroom mixture and sauté just until fragrant.
- Transfer the into a bowl and set aside until needed.
- Combine beef, egg, breadcrumbs, Italian seasoning, ¾ teaspoon salt and pepper in a large bowl & gently knead.
- Add the sauté vegetable mix and combine well.
- Brush oil all over tops and bottoms of the Portobello Mushrooms caps. Sprinkle with the remaining ½ teaspoon kosher salt.
- Place the mushroom caps in a lightly greased deep large nonstick pan or skillet, (cup up)
- Generously fill each cap with beef mixture, pressing down lightly with your finger to fit a little bit more.
- Place the lid on the pan and bake until the beef is browned on top and the mushroom is softened, 16 to 18 minutes.
- Spoon marinara sauce over the beef and top with the grated cheese.
- Place the lid back on the pan and bake until the meat is cooked through, the marinara is hot and bubbling and the cheese is melted, 4 to 6 minutes longer.
- Let cool slightly before transferring to plates with a slotted spatula.