Stuffed Portobella Mushrooms

A project my mom put me on to figure out what to do with our passing mushrooms...

So here we go!


STUFFED PORTOBELLA MUSHROOMS
serves 8
(store in airtight container for up to 5 days--not that they'll last that long)

Ingredients
- 8 portobella mushrooms
- 1 lb. of ground beef
- 1 medium sized onion, diced
- 2 stalks of celery, sliced
- 2 stalks of green onion, thinly sliced (optional)
- 1 red bell pepper, small julienne
- 1 6 oz. bag of stuffing mix (you probably have leftover from thanksgiving)
- 1 egg
- 1/2 cup of liquid (water/stock/broth etc.)
- olive oil
- Worcestershire sauce
- Shredded or Crumbled cheese of your choice (optional)

Procedure
1. Prep your mushrooms- dab with a wet paper towel to clean, clean out the ribs (the funny black stuff on the bottom) and cut off the stems. Drizzle with olive oil
2. Grab a generously sized saute pan and drizzle with olive oil. Over medium heat, place your diced onion and let caramelize.
3. Take your ground beef out of the package and straight onto the pan. Break up the beef and let brown for a couple minutes. Place your sliced celery in the pan and cover for a few minutes. Then place your julienned red pepper in the pan.
4. Place half of your sliced green onion in the pan, and then put your stuffing mix in.
5. Grab your 1/2 of liquid and place it in the pan, stirring to mix. Cover for a couple of minutes.
6. Break your egg into the pan and mix quickly, making sure that the egg doesn't hit the bottom of the pan. Splash with Worcestershire Sauce as you like.
7. Take your mixture and divide evenly among your 8 portobella mushroom caps. Then top your mushroom caps with cheese as preferred.
8. Set your caps on two baking sheets (or better yet, one large one if it fits).
9. Place 1 baking sheet at a time under a broiler set to high for 5 minutes, then check for done-ness. If need be, set it under the broiler for an extra minute or two. Take it out of the oven, and garnish with the rest of your sliced green onions. Repeat process with as many pans as you have (I used two)
10. Eat, preferably accompanied by moans of pleasure.







Enjoy the recipe! I legit just improvised this the other day. Praise me...