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Beef Mince Stuffed Mushroom

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I felt like mushrooms, but also wanted meatballs, although not baked in oil, so this Beef Mince Stuffed Mushroom with Cheese recipe came about.

A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. Toadstool generally denotes one poisonous to humans.

Choose from 7 great varieties of fresh Canadian mushrooms for a variety of tastes, textures, colors, and sizes.

Yield: 10 caps & a small loaf

Beef Mince Stuffed Mushroom

an image of a cupcake tray with mushrooms filled with beef mince filling

Please note, all ingredients are only estimates, as I did not measure anything this last night, I just winged it, but you can play around with it, it's very forgiving.

Ingredients

  • Medium-size white mushrooms (you can use brown if you prefer)
  • ± 400g Ground beef
  • 2 eggs
  • 1½-2 heaped tsp. of bottled garlic (you can use fresh if you have it available)
  • 1 tin chopped tomato and onion mix
  • ±250ml sharp shredded cheese
  • 1 tsp table salt
  • 1 tsp freshly ground pepper
  • 1 large pinch of dried basil (our granddaughter gifted me some that she harvested from her home garden and dried the fresh product and bottled it).
  • 1 large pinch of dried oregano (our granddaughter gifted me some that she harvested from her home garden and dried the fresh product and bottled it)
  • Finely chopped mushroom

Instructions

  1. In a large bowl mix all the above ingredients until well blended, except the mushroom caps. (The quantity will depend on how many people you need to feed and what else you have with the Mushroom filled Meatball Caps as part of the meal).
  2. I used 10 medium white mushrooms for 2 adults as the main meal and only added mixed vegetables.
  3. Wash the mushrooms and break out the stems (chop them into small pieces) and add that to the above mixture.
  4. Use a muffin pan and place the caps in the cavities, scoop out enough of the meatball mixture in the palm of your hand, and form a small ball and place it inside the mushroom cap.
  5. Heat the oven to 400F and once the oven is heated, place the pan in the oven on the middle shelf and bake for ± 30-45 minutes, depending on the size of the mushrooms and the number of mushrooms used until browned and baked through.
  6. The time may also vary depending on your oven.
  7. Serve with mixed vegetables.

**Note:

  1. You will not use all the meat for 10 mushrooms (as I used).
  2. The rest I baked in a regular baking dish and will use that with Fettuccine Aglio e Olio (Fettuccine with Garlic and Oil) for our next evening meal.
  3. You can also bake the remainder of the meat in a tinfoil container and then freeze it for later use.
  4. I will not suggest that you refreeze the meat (if already been defrosted once).

Notes

Prepared, tried, and tested by Esme from The Recipe Hunter: Tried  and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas  Daily Recipes

I hope you will have a go at this one and when you tested and made this recipe, please will you be so kind as to visit the post and give it a rating and review, please and thank you. You can also share it on Instagram and mention @_EsmeSalon or tag #shareEScare

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 299Total Fat 20gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 9gCholesterol 141mgSodium 604mgCarbohydrates 4gFiber 1gSugar 2gProtein 25g

EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.

Did you make this recipe?

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Dinner Main Evening Meal
Dried Basil Leaves 7oz (200g) – Natural, Non-GMO, Vegan, Ayurveda Herb – by Spicy World
Dried Basil Leaves 7oz (200g) - Natural, Non-GMO, Vegan, Ayurveda Herb - by Spicy World
Simply Organic Oregano Leaf Cut & Sifted Certified Organic, .75 oz Container
Simply Organic Oregano Leaf Cut & Sifted Certified Organic, .75 oz Container
an image of a cupcake tray with mushrooms filled with beef mince filling
Beef Mince Stuffed Mushroom

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