Thursday, March 24, 2011

Stuffed Portabellas

Like I said last night, I made stuffed portabellas for dinner tonight.  WOW.  That's really all I have to say for this one.  I kinda just flew by the seat of my pants on the recipe.  Oddly enough, its very spring flavored to me.

Here's what I used:
1/2 cup long grain white rice
3 large portabella mushrooms (whole)
1/2 lb ground beef (93/7)
1 1/2 cups spaghetti sauce
4 tbsp cream cheese
1 clove garlic, diced
oregano (optional)
garlic powder (optional)

Here's what I did:
Preheat oven to 350 degrees.
Cook rice according to packaging.
Brown ground beef, season with oregano and garlic powder to your liking (seasoning optional).
Mix and heat spaghetti sauce and cream cheese in small sauce pan with chives and diced garlic.
Carefully spoon out the feathery underside of the portabellas, along with a small part of the meat of the mushrooms (I added some of this to the sauce, but not too much.)  The excess can be a good salad topper.
Before and after spooning out the underside.
 Measure out equal parts rice and hamburger meat, add sauce until you reach your desired consistency, without making it running,
Carefully spoon the stuffing mixture into the mushrooms, making sure they are well stuffed (you have to be careful, though, they fall apart very easily).
Spoon a small amount of remaining sauce on top of the finish mushrooms.
Pre baking
Spray baking sheet with pan or other nonstick spray (I cover with foil, as well).
Place mushrooms on baking sheet.
Bake for 12 minutes.

Finish product!
The flavor of the portabella is still noticeable even with this flavorful filling.

After making this, I realized you can alter this to suit your eating habits as well.  Instead of hamburger meat, you can use ground turkey (for those who can't have hamburger) or ground soy meat (for vegetarians or vegans).  I'm sure the vegan alternative for cream cheese, Vegan Gourmet Cream Cheese, would taste great as well.

Hope you enjoy this wonderful recipe!


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