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
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.|
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.
Place mushrooms on baking sheet.
Bake for 12 minutes.
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!