
Stuffed Portobello Mushroom Recipe
This recipe is made with ground beef, which can be substituted with riced cauliflower for a vegetarian version.
Serves 4
Ingredients:
- 2 TBSP EVOO
- 4 portobello mushroom caps
- 1 small yellow onion diced
- 1 clove minced garlic
- 1 lb ground beef or bison
- 6 oz tomato paste
- 1 tsp dried basil (or 2 tsps fresh chopped)
- 1 tsp dried oregano (or 2 tsps fresh chopped)
- Salt and pepper
- Grated parmesan cheese
Instructions:
- Heat oven or grill to medium high heat (375-400)
- In a separate pan, sauté onion in EVOO until translucent
- Add minced garlic and stir until fragrant
- Brown the ground beef with the onion and garlic until cooked completely
- Stir in tomato paste, basil and oregano
- Add salt and pepper to taste
- Fill mushroom caps with beef mixture
- Cook in an oven or on the grill until mushroom caps begin to crepe
- Remove and top with grated parmesan cheese
- Serve with roasted brussels sprouts