This is an 18th-century beef-stuffed mushroom recipe that I have altered slightly. Better make a double batch because these go fast. Sausage can be substituted for ground beef.
Ingredients
- mushrooms: 12 piece (fresh)
- ground beef: 0.5 pound
- onion: 1 Tbsp (minced)
- clove garlic: 1 piece (minced)
- butter: 1 Tbsp
- bread crumbs: 0.25 cup
- salt and pepper: (to taste)
- heavy cream: 0.25 cup
- butter: 0.25 cup (melted)
- chili powder: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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Remove and chop mushroom stems.
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Combine ground beef, onion, and garlic in a saucepan over medium heat. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
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Dip mushroom caps in 1/4 cup melted butter and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
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Bake in the preheated oven for 20 to 25 minutes.
