Ground Beef and Ham Stuffed Mushrooms
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 :)
MAKE IT SHINE! ADD YOUR PHOTO
2
People talking
INGREDIENTS
Nutrition- 20large whole fresh mushrooms
- 2tablespoons butter
- 1tablespoon oil
- 1
- 1
- 1⁄2
- 4
- 1⁄4cup grated parmesan cheese
- 1⁄3cup dry sherry
- 1⁄3cup fine breadcrumbs
-
- fresh ground black pepper (in place of black pepper if you prefer spicy) or cayenne (in place of black pepper if you prefer spicy)
-
Advertisement
DIRECTIONS
- 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.
Advertisement