These are great make-ahead appetizers that are sure to be a hit with guests and the cook. Prepare the filling and stuff the caps ahead to tuck in the refrigerator until you are ready to heat them up for company.
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Beef-Stuffed Mushroom Caps
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 50 minutes
- Yield: Makes 18 (6 servings) 1x
Ingredients
Scale
- 18 large (about 2 inches/5 cm) white or cremini mushrooms
- 2 tbsp (30 mL) butter
- 4 oz (125 g) Lean Ground Beef
- 2 tbsp (30 mL) finely minced onion
- 1 clove garlic, finely minced
- 1/4 tsp (1 mL) dried thyme or oregano leaves or Italian seasoning
- 1/8 tsp (0.5 mL) EACH salt and pepper
- 1 tbsp (15 mL) dry red wine or sherry (see Note)
- 2 tbsp (30 mL) dry bread crumbs
- 1 tbsp (15 mL) chopped fresh parsley
- 1/2 cup (125 mL) shredded Asiago, Swiss or mozzarella cheese
Instructions
- Wipe mushrooms with paper towel. Remove stems, using a small spoon to gently hollow out cap. Chop enough of the stems finely to make ½ cup (125 mL); set aside. (Reserve extra stems for another use.)
- Melt butter over medium heat in a large skillet; add mushroom caps with smooth side down in a single layer and cook for about 5 minutes, turning once, or until lightly browned. Remove from pan with a slotted spoon and place hollow side down on a paper towel-lined plate to drain.
- Return skillet to medium-high heat. Add beef and onion; cook, stirring often and using back of spoon to break up meat into small chunks, for about 5 minutes or until browned. Add reserved mushroom stems, garlic, thyme, salt and pepper; cook, stirring, for 2 minutes or until beef is thoroughly cooked. Remove from heat. Stir in wine, scraping up brown bits from pan.
- Transfer to clean bowl; stir in bread crumbs and parsley, mixing well. Let cool to room temperature, about 10 minutes.
- Stir in cheese. Spoon stuffing mixture into mushroom caps, dividing equally and packing firmly. (Can be stored in an airtight container or on a plate, covered and refrigerated for up to 1 day.)
- To serve: Place stuffed mushrooms on a lightly greased baking sheet, spacing them apart. Bake in preheated 400°F oven for about 8 minutes or until heated through. Transfer to a warm serving platter and serve hot.
Notes
In place of the wine or sherry, you can use 2 tsp (10 mL) red or white wine vinegar.
This recipe can easily be doubled, just be sure to brown the mushrooms in batches to avoid crowding in the pan and use one or two baking sheets in step 6 to allow for space in between for even heating.
Per 3 stuffed mushrooms: about 130 Calories, 8g Protein, 9g Fat, 5g Carbohydrate, 540mg Sodium
%DV: Zinc 14% (Source), Vitamin B12 19% (Good Source)
