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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Stuffed Meaty Mushrooms Recipe

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This recipe for Stuffed Meaty Mushrooms is from Chasdei Lev Pesach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 portobello mushrooms
1 lb. ground beef
1 T. ketchup
1 generous T. apricot jam
½ t. salt
½ t. ground black pepper
2 cloves garlic, minced
½ c. walnuts, divided
½ c. sweet or semisweet red wine
Directions:
Directions:
Preheat oven to 350º. 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 ¼ 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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