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Easy stuffed mushrooms, ready to serve on a white platter and garnished with fresh rosemary and grape tomatoes.
Michelle

Beef and Green Pepper Stuffed Mushrooms

This classic stuffed mushroom recipe is easy to make and filled with flavor. It can be made ahead of time and simply reheated before serving.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinate 1 hour
Servings: 24 Mushrooms
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 dozen large mushrooms cleaned, stems removed and reserved
  • 1/2 c. soy sauce
  • 1/2 lb. extra-lean ground beef
  • 1/2 c. green pepper minced
  • 2 tbsp. onion minced
  • 1 clove garlic minced
  • 1 egg slightly beaten
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 2 tbsp. Italian style bread crumbs

Method
 

  1. Marinate mushroom caps in soy sauce for 1 hour.
  2. Finely mince mushroom stems, onion, garlic and green pepper.
  3. Combine minced vegetables with ground beef, egg, salt, pepper and bread crumbs.
  4. Drain mushroom caps. Stuff roundly with meat mixture. Brush meat mixture with soy sauce.
  5. Broil 8-10 minutes until meat browns.
  6. Refrigerate until ready to serve.
  7. When ready to serve preheat oven to 350° and bake for 10 minutes. Serve warm.

Notes

It's best to make this recipe ahead of serving time. This allows for the flavors to blend. Refrigerate leftovers in an airtight container up to 5 days.