Description
An 18th Century recipe that I have altered slightly. Better make a double batch because these go fast. Sausage can be substituted for ground beef if you’d like.
Ingredients
- 12 fresh mushrooms
- ½ pound ground beef
- 1 tablespoon minced onion
- 1 clove garlic, minced
- 1 tablespoon butter
- ¼ cup bread crumbs
- salt and pepper to taste
- ¼ cup heavy cream
- ¼ cup butter, melted
- 1 teaspoon chili powder
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Remove and chop mushroom stems.
- In a saucepan over medium heat
- combine ground beef
- onion
- and garlic. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems
- 1 tablespoon butter
- bread crumbs
- salt
- and pepper. Cook
- stirring frequently
- for 5 minutes. Remove from heat
- and stir in cream.
- Dip mushroom caps in 1/4 cup melted butter
- and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
- Bake for 20 to 25 minutes in the preheated oven.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 12