Super Bowl Sunday! Is there a more perfect day for appetizers? In addition to the traditional Beef Nachos that my family loves, we also enjoy these delicious Stuffed Mushrooms.
I’ll be honest with you: my family was not crazy about mushrooms. When I first started making these Stuffed Mushrooms it was wonderful; I could have the whole plate all to myself! Then my husband decided he had better set a good example for the kids, so he ate one. Then two. Three. ACK! MY plate of stuffed mushrooms was disappearing!
Eventually the kids realized they were missing out on something yummy and tried them. A couple of the kids really like them and always eat more than their fair share (my personal platter of stuffed mushrooms continues to dwindle). The younger kids love the filling, but leave most of the mushroom caps on their plates. Oh well, hopefully mushrooms are an acquired taste.
The recipe calls for dried parsley and dried basil. I usually prefer fresh herbs, but I couldn’t talk myself into driving to the grocery store today, so I used dried. Use whichever you prefer or whichever you have on hand. These are delicious and are best served hot! Enjoy!
Stuffed Mushrooms
1 pound lean ground beef1/2 pound sausage2 pounds fresh mushrooms 3 T butter1/2 C green bell peppers, chopped (I used green & yellow today)
2 tsp. minced garlic3 tsp. dried parsley1 tsp. dried basil1/4 C beef broth2/3 C dry bread crumbs1/3 C soft bread crumbs1/8 tsp. salt1/4 C beef broth1 1/2 C shredded sharp Cheddar cheese
1. Preheat oven to 400° degrees. 2. Place ground beef and sausage in large skillet. Cook over medium high heat until brown. Drain and set aside. 3. Remove stems from mushrooms. Set caps aside. Chop stems. 4. Melt butter in skillet over medium heat. Saute mushroom stems, peppers, garlic, parsley and basil, for 2-3 minutes. 5. In large bowl, mix ground beef mixture, mushroom stem mixture, dry bread crumbs, soft bread crumbs, salt, broth and cheese. 6. Place mushroom caps, upside down in baking dish. Using a tablespoon, stuff each cap with beef mixture. 7. Bake 15-20 minutes, or until filling is golden brown.
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