Beef(less) Stuffed Mushrooms

Beef(less) Stuffed Mushrooms



Prep Time: 20 Min

Cook Time: 35 Min

 

1. In a small pot, combine the water, sea salt, and unsalted butter on high heat. Once boiled, stir in the rice and reduce heat to medium low. Cover and cook about 15 - 20 minutes until fluffy and fully cooked.

**Continue as rice is cooking
 

1. Combine the EVOO and unsalted butter in a large frying pan on medium heat. Add the garlic and fry 2 minutes stirring to avoid browning.

 

1. Add the red onion, light coloured green onion, bell pepper, and red pepper flakes. Season with sea salt and black pepper, cover, and cook 5 minutes.

 

1. Add the tomato, Worcestershire sauce, and another pinch of sea salt. Cover and continue cooking 3 minutes. Stir in the veggie ground, cover, and continue cooking about 5 minutes.

 

1. Stir the cooked rice and fresh parsley in to the meat and vegetable mixture until fully combined. Taste and adjust salt if desired.

 

1. Preheat oven to 425 F

 

1. Stuff the mixture in to the mushroom caps using a teaspoon to press it in to the mushroom. Top the mushrooms with shredded cheddar and transfer to an ungreased baking sheet.

 

1. Bake 8 – 10 Minutes until tender and cheese is nice and brown on top.

 

1. Remove from oven and serve.

                  Grocery List

• 15 Stuffer Mushrooms, cleaned, patted dry, and stemmed

 

• 2 Tbsp. EVOO
• 1 Tbsp. Unsalted Butter
• 1 clove Garlic, crushed and chopped
• Red Onion, diced
• ½ Yellow Bell Pepper, chopped
• 2 Green Onions, sliced and dark portions separated
• Roma Tomato, chopped
• 1 ½ C Veggie Ground Round
• ¼ Tsp. Red Pepper Flakes
• 2 Tbsp. Worcestershire Sauce
• 2 Tbsp. Fresh Parsley, chopped
• 1 C Cheddar Cheese, shredded
• Sea Salt / Black Pepper

 

• ¾ C  uncooked Long Grain White Rice
• 1 ½ C Cold Water
• ¼ Tsp. Sea Salt
• ½ Tsp. Unsalted Butter