Beef Stuffed Mushrooms
Recipe: #15196
October 26, 2014
Categories: Snacks, Ground Beef, Appetizers, Mushrooms New Years, Oven Bake, Non-Dairy, Wine, more
"From our local paper, times are estimated with cooking time being oven time and reducing the sauce. Could be a appertizer with salad."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (258.5 g)
- Calories 482.3
- Total Fat - 30.5 g
- Saturated Fat - 8.9 g
- Cholesterol - 163.3 mg
- Sodium - 227.9 mg
- Total Carbohydrate - 12.7 g
- Dietary Fiber - 1.6 g
- Sugars - 3.8 g
- Protein - 36.7 g
- Calcium - 47 mg
- Iron - 5.1 mg
- Vitamin C - 9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Soak porcini mushroom in warm water.
Step 2
Preheat oven to 200°C.
Step 3
Drain the mushrooms once softened, reserving the soaking water, roughly chop mushrooms.
Step 4
Combine the mince, onion, garlic, chopped mushrooms, breadcrumbs, egg, parsley, salt and pepper in a bowl and mix well.
Step 5
Remove the stems from the field mushrooms and mound the mixture onto the caps, giving a rounded top, place onto a baking pan.
Step 6
Drizzle over the olive oil and bake in a 200C oven until browned - about 25 minutes for large mushrooms.
Step 7
Remove the mushrooms from the oven, and keep warm.
Step 8
Put the soaking liquid, wine and pan liquid/sediment from the baked mushrooms into a small pot and over a medium heat boil and reduce by half.
Step 9
Pour sauce over mushrooms and serve with a salad of choice for a complete meal.
Tips
No special items needed.
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