Ingredients
- For the Mushrooms:
- Large Mushrooms: 24 large cremini or white button mushrooms (about 1.5 – 2 lbs, aim for caps about 2-3 inches in diameter)
- Olive Oil: 2 tablespoons, for brushing mushrooms
- For the Italian Ground Beef Filling:
- Ground Beef: 1 lb lean ground beef (85/15 or 90/10 recommended)
- Olive Oil: 1 tablespoon
- Yellow Onion: 1 small, finely chopped (about 1/2 cup)
- Garlic: 3-4 cloves, minced
- Mushroom Stems: Finely chopped (from the prepared mushrooms)
- Italian Seasoning: 1.5 teaspoons (or a mix of dried oregano, basil, thyme)
- Red Pepper Flakes: 1/4 teaspoon (optional, for a little heat)
- Dry Red Wine: 1/4 cup (optional, like Chianti or Merlot, can substitute with beef broth)
- Tomato Paste: 1 tablespoon
- Worcestershire Sauce: 1 teaspoon (for umami depth)
- Fresh Parsley: 1/4 cup, finely chopped, plus more for garnish
- Plain Breadcrumbs: 1/2 cup (Panko or regular, Panko gives a crispier texture)
- Parmesan Cheese: 1/2 cup, freshly grated, plus 1/4 cup for topping
- Egg: 1 large, lightly beaten (to bind the filling)
- Salt: 3/4 teaspoon, or to taste
- Black Pepper: 1/2 teaspoon, or to taste
- Optional for Baking Dish:
- Beef or Chicken Broth: 1/4 cup (to add moisture to the bottom of the baking dish, preventing sticking and keeping mushrooms moist)
Instructions
- Preheat and Prepare Baking Dish:
Preheat your oven to 375°F (190°C). Lightly grease a large baking dish or rimmed baking sheet. If desired, pour the optional 1/4 cup of broth into the bottom of the dish. This helps create steam and keeps the mushrooms moist. - Prepare the Mushrooms:
- Gently clean the mushrooms by wiping them with a damp paper towel. Avoid washing them under running water as they can absorb too much moisture.
- Carefully remove the stems from the mushroom caps by gently wiggling and pulling them. If a little bit of the cap breaks, don’t worry.
- Finely chop the mushroom stems; you should have about 1 cup. Set aside.
- Arrange the mushroom caps, cavity side up, in the prepared baking dish. Brush the outsides and insides of the caps lightly with the 2 tablespoons of olive oil. This helps them brown and stay tender.
- Cook the Aromatics and Beef:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the finely chopped yellow onion and cook until softened and translucent, about 3-5 minutes.
- Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add the ground beef to the skillet. Break it apart with a spoon and cook until browned, about 5-7 minutes. Drain off any excess grease from the skillet.
- Develop the Filling Flavor:
- Add the chopped mushroom stems to the skillet with the beef. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and it has mostly evaporated, and they are tender.
- Stir in the Italian seasoning, red pepper flakes (if using), salt, and black pepper. Cook for 1 minute more to toast the spices.
- If using red wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan (deglazing). Let it simmer and reduce for about 2-3 minutes. If not using wine, you can use beef broth or skip this step.
- Stir in the tomato paste and Worcestershire sauce. Cook for another 1-2 minutes, allowing the tomato paste to caramelize slightly.
- Remove the skillet from the heat and let the mixture cool for about 5-10 minutes. This is important so the egg doesn’t scramble when added.
- Combine Filling Ingredients:
- Once slightly cooled, transfer the beef mixture to a large mixing bowl.
- Add the 1/2 cup of breadcrumbs, 1/2 cup of grated Parmesan cheese, the chopped fresh parsley, and the lightly beaten egg.
- Mix gently but thoroughly until everything is just combined. Be careful not to overmix, as this can make the filling tough. Taste a tiny bit and adjust seasoning if necessary (keeping in mind you’ve handled raw egg, so be cautious or cook a tiny spoonful to taste).
- Stuff the Mushrooms:
- Using a small spoon or your clean hands, generously fill each mushroom cap with the beef mixture. Mound it slightly on top. Don’t pack it too tightly, but ensure it’s well-filled.
- Top and Bake:
- Sprinkle the remaining 1/4 cup of grated Parmesan cheese evenly over the top of the stuffed mushrooms.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender, the filling is heated through, and the cheese topping is melted and golden brown. The internal temperature of the filling should reach 165°F (74°C).
- Rest and Serve:
- Once baked, carefully remove the baking dish from the oven. Let the stuffed mushrooms rest for 5-10 minutes before serving. This allows the juices to redistribute and prevents burning your mouth!
- Garnish with additional fresh parsley, if desired. Serve warm.
Nutrition
- Serving Size: One Normal Portion
- Calories: 280-350