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
Salt
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.
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