I love mushrooms, but I don’t cook mushrooms very often. It’s one of those things that you can’t explain yourself. If I love something so much, how come I don’t eat it more often… Anyway, my dad surprised me the other day with a 4-pack of portobello mushrooms. I opened the fridge one night and there they were, looking pretty and delicious. The following morning my mom asked how we were going to prepare them. I remembered that three years ago I made these stuffed portobello mushrooms and they were so delicious, but this time I let my mom come up with the filling and, of course, she didn’t disappoint.
- •4 portobello mushrooms, washed and without the stems
- •2 TBSP olive oil
- •1/2 large onion, chopped
- •2 garlic cloves, minced
- •500 gr (1/2 lb) ground beef
- •2 bell peppers, chopped
- •250 gr (1/2 lb) tomatoes, chopped
- •1/2 cup raisins
- •chopped parsley
- •4 TBSP butter
- •1 cup mozzarella cheese (I used “Mexican Manchego” cheese), grated
- •1/8 cup fresh grated Parmesan cheese
- In a large saucepan sautee onions in olive oil. Add garlic and ground beef and cook until brown. Chop the stems of the mushrooms and add them to the meat.
- Add bell peppers, tomatoes, raisins and parsley. Season to taste.
- Cook for about 25 minutes until most of the liquid has evaporated.
- Turn the mushrooms upside down and place 1 TBSP of butter on each one. Stuff with the meat.
- Mix cheeses in a medium bowl and top the mushrooms with it.
- Broil for about 10 minutes (if the mushrooms are small it will take less time) or until the mushrooms are tender and the cheese brown and beautiful.
- Serve over lettuce leaves and enjoy.
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