Caramelized Onion and Beef Stuffed Mushrooms
Can you believe this is the first recipe I’ve posted that has meat in it? Don’t believe me? Look around! It’s true. It’s not that we never eat meat. We just don’t eat it often. Obviously this isn’t the first meal I’ve had since late November that contained meat. I just chose to share recipes that are REALLY good. Unless it’s done right, meat is just OK in my opinion.
I made these stuffed mushrooms for a casual “dinner party” (people came over to eat) I was having at my house. As I was explaining the details surrounding this “dinner” to Seth, he immediately demanded that it contain meat. Beef at that. He wanted cow. Man cannot survive on kale alone (so HE says). In his defense, it had been a while since we had a carnivorous meal. I objected at first. His beef demand was totally clashing with my beautiful vegetable & cheese stuffed portabella mushroom vision! Eventually I caved, being the selfless sweet person I am.
I used ground organic beef (our grocery store was out of grass fed otherwise I would have used that) in these mushrooms. One of my favorite combinations with beef is caramelized onions & Gorgonzola. If I was going to be forced to have beef, I would at least be incorporating these flavors.
These were delicious & easy to make. Which is ideal when cooking for a group of people. Everyone really enjoyed these. Except one. She preferred Greek yogurt & banana.
Not only did she object to my dinner, she insisted we feng shai my house. She started by rearranging the dog’s kennels. I guess the house does have a better energy now.
Just in case you were wondering, you could always sub out the beef for brown rice or quinoa. Don’t think I won’t be doing that. This leopard isn’t quite ready to change her spots.
- Portabella Mushroom Caps
- 1 lb Ground Grass Fed Beef, if possible
- 1 c. Chopped Kale, stems removed
- 1 oz Gorgonzola Cheese, crumbled
- 1 Onion, cut into slices
- 1 Tablespoon Butter
- 2 Garlic Cloves, minced
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- Red Pepper Flakes
- Red Wine
- 2 Tablespoons Worcestershire Sauce
- Olive oil
- Preheat oven to 375.
- Using a spoon, carve out the insides of each mushroom cap until a little "nest" is made. Reserve the scrapings. Rub the caps in olive oil & place "nest" side up on a foil lined & sprayed baking sheet.
- Chop up the reserved mushroom scrapings.
- In a non stick skillet, add butter & onion slices. Cook over medium high heat until mushrooms get brown & fragrant (caramelize them). It takes maybe 10 minutes.
- Once onions are done, remove them from heat & put them on a cutting board. Chop up into pieces.
- In the same skillet, add ground beef. Cook over medium high heat. Add garlic powder, onion powder, red pepper, chopped garlic cloves, & a few splashes of red wine to the beef as it cooks. Cook until redness is just about gone.
- In a large bowl, add cooked beef, chopped kale, caramelized onions, mushroom pieces, & Worcestershire sauce. Mix the ingredients all together in the bowl & add salt & pepper to taste.
- Spoon mixture into mushroom caps. I used a lot of stuffing. Top each mushroom's filling with a few crumbles of Gorgonzola.
- Bake for about 15 minutes, or more, until mushroom caps are tender & filling is slightly browned.
- Serve on top a bed of spinach. Pour leftover juices on the baking sheet from the mushrooms around the spinach bed.