Description
These can be completely prepared and stored in the refrigerator until ready to broil, just bring down to room temperature for about 45 minutes before cooking — make certain to cook the mushrooms caps first to release their moisture — these are also good made with bulk italian sausage meat or see my recipe#178446 this may be used in place of the ground beef or use a combo of each 🙂
Ingredients
- Fresh Mushrooms
- Butter
- Oil
- Onion
- Fresh Garlic
- Lean Ground Beef
- Ham
- Parmesan Cheese
- Dry Sherry
- Fine Breadcrumbs
- Seasoning Salt
- Fresh Ground Black Pepper
- Mozzarella Cheese
Instructions
- Prepare a large baking sheet
- Carefully remove the stems off of the mushroom caps and finely chop
- Set aside
- Place the mushroom caps stem side down on a baking sheet and place in a 375 degree f oven for about 12-15 minutes to release their moisture
- Set aside until cool enough to handle
- Heat butter and oil in a large skillet until hot and cook the ground beef with onion and garlic until the beef is browned stirring occasionally
- Add in the chopped mushroom stems, chopped ham, parmesan cheese and sherry
- Cook stirring for 5 minutes
- Remove from heat and add in the bread crumbs, salt and pepper
- Mix to combine
- Divide and stuff the ground beef mixture into each mushroom cap pushing down into the cap using you fingers or the back of a spoon
- Sprinkle with grated mozzarella cheese or parmesan cheese
- Set oven to broil heat and broil the caps about 3-inches from heat for about 2-5 minutes
- Serve hot