Friday, December 21, 2012

Italian Stuffed Mushroom Caps

Not all my friends are as crazy about mini-bell peppers as I am, so I recently tried making my appetizers in mushroom caps instead.  The filling is an Italian-inspired ground beef mixture, related to the Greek Stuffed Mini-Bell Peppers that I already shared. 

Italian Stuffed Mushroom Caps

2 packages (12 oz) of large mushrooms
1 lb ground beef
1 c cooked rice
1 clove garlic, minced
1/2 c Parmesan cheese, grated
1 T lemon zest
2 T fresh oregano

Preheat oven to 400.  Remove each mushroom stem and reserve for another use. 

Mix the rest of the ingredients together in a bowl by hand.  Using a small spoon, fill each cap and place on a foil lined rimmed baking sheet.  Place on the high-middle rack of the oven and cook for about 5 - 7  minutes.  Turn on the broiler and cook a few more minutes until the meat is sizzling and cooked through. 

No comments: