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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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 |
1/2 pound ground beef |
1 tablespoon minced onion |
1 clove garlic, minced |
1 tablespoon butter |
1/4 cup bread crumbs |
salt and pepper to taste |
1/4 cup heavy cream |
1/4 cup butter, melted |
1 teaspoon chili powder |
Directions:
1. Preheat oven to 425 degrees F (220 degrees C). Remove and chop mushroom stems.
2. 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.
3. 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.
4. Bake for 20 to 25 minutes in the preheated oven.
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