This is an 18th-century beef-stuffed mushroom recipe that I have altered slightly. Better make a double batch because these go fast. Sausage can be substituted for ground beef.
Ingredients
- 12 freshs mushrooms
- 0.5 pounds ground beef
- 1 tablespoon minced onion
- 1 clove garlic , minced
- 1 tablespoon butter
- 0.25 cups bread crumbs
- salt and pepper to taste
- 0.25 cups heavy cream
- 0.25 cups butter , melted
- 1 teaspoon chili powder
Instructions
-
1
Preheat the oven to 425 degrees F (220 degrees C).
-
2
Remove and chop mushroom stems.
-
3
Combine ground beef, onion, and garlic in a saucepan over medium heat. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
-
4
Dip mushroom caps in 1/4 cup melted butter and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
-
5
Bake in the preheated oven for 20 to 25 minutes.
Nutrition Facts
Per serving
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