Recipe by Kittencal@recipezazz
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 Seasoning for Ground Pork (Italian-Style Sausage) this may be used in place of the ground beef or use a combo of each :)
Top Review by sir_bearkc
Great Recipe Great Flavor Very Easy! Made them up ahead of time, worked like a dream. One thing I did was to use the liquid from the mushrooms when you give them their first initial cook. Thats some good flavor NOT to waste. I used crimini's and think I would go a little longer on the cook time before you stuff them. I think I still could have used a little more of the water to have leaked out but dang these were good!
- 20 large whole fresh mushrooms
- 2 tablespoons butter
- 1 tablespoon oil
- 1 small onion, finely chopped
- 1 tablespoon minced fresh garlic (to taste) (optional)
- 1⁄2 lb lean ground beef
- 4 slices ham, chopped
- 1⁄4 cup grated parmesan cheese
- 1⁄3 cup dry sherry
- 1⁄3 cup fine breadcrumbs
- seasoning salt or white salt
- fresh ground black pepper (in place of black pepper if you prefer spicy) or cayenne (in place of black pepper if you prefer spicy)
- mozzarella cheese, shredded or parmesan cheese, if desired
Directions See How It's Made
- 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 (about 8 minutes) 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 (or cayenne pepper if using); 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.