Stuffed Portobellos Recipe
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Category: |
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Ingredients: |
Ingredients: 4-6 giant portobello mushrooms
1 onion, chopped
3 celery ribs, diced
1/2 green bell pepper, diced
6 garlic cloves, minced
1 lb italian sausage
1 lb ground beef
1 tsp paprika
1/4 tsp cayenne pepper (optional)
1 tbsp dried basil
1 tbsp dried tarragon
pinch of salt
black pepper
1 egg
extra drizzle of olive oil
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Directions: |
Directions:Preheat oven to 400
use a moist paper towel to clean the mushroom caps. Gently remove mushroom stems, chop up and set them aside.
Using a spoon, carefully scoop out the gills from the insides of the mushrooms. rub the outsides of the mushrooms with extra-virgin olive oil and place each cap down into a large baking dish.
In a large soup pot, cook down veggies and chopped mushroom stems slightly, then add sausage and beef until almost cooked and veggies are tender.
Move the meat and veggie mixture from pot into a food processor and add all of the spices and egg. Process until mixture is finely chopped but not mushy. Scoop mixture evenly into each mushroom cap- make them really full. Spoon any remaining mixture around the mushrooms and cook your stuffed mushrooms in the preheated oven for 20 min. or until brown and bubbly. |
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