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Stuffed Meaty Mushrooms Recipe

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This recipe for Stuffed Meaty Mushrooms, by , is from Chasdei Lev Pesach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
10 portobello mushrooms
1 lb. ground beef
1 T. ketchup
1 generous T. apricot jam
t. salt
t. ground black pepper
2 cloves garlic, minced
c. walnuts, divided
c. sweet or semisweet red wine

Directions:
Directions:
Preheat oven to 350. Remove the stems of the mushrooms and scrape out the gills. Place in a Pyrex dish. Place the rinsed mushroom caps on top of the chopped stem pieces.
Combine the ketchup, apricot jam, spices and garlic in a mixing bowl. Add the ground meat and mix. Take c. of walnuts and crush roughly. Add to meat mixture. Fill each mushroom with a layer of meat mixture. Pour wine slowly over the meat, dividing evenly among the mushroom caps. Top with additional walnuts and bake uncovered for 30 minutes.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Reprinted with permission from the Mishpacha magazine!

 

 

 

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