Stuffed Rosemary Mushroom Appetizer Approximate Nutrition Facts: Serving size: 2 stuffed mushrooms Makes 24 stuffed mushrooms 45 Calories; 1.8 g Fat; 5 g Protein; 0.4 g Sugar Ingredients: ½ lb grass fed Ground Beef (I like to use 85% lean) or sausage 24 Small/Medium Crimini Mushrooms (white button mushrooms work well too) ½ cup Shredded Carrot (about 2 medium-sized carrots) ¼ cup Finely Chopped Celery (about 1 stalk) ¼ cup Finely Chopped Yellow Onion 2 Cloves Garlic Minced 2 tsp Finely Chopped Rosemary 1 tsp Kosher Salt 1 tsp Cracked Black Pepper Directions: Preheat oven to 375 F. Line a baking sheet with aluminum foil. Lightly cook the onions in a pan then add the meat. When it is starting to turn brown, add the garlic. Once the meat looks evenly light brown, add the carrots celery, and salt and pepper. Cook on medium/high until the meat has a nice dark brown color. Add the rosemary and stir thoroughly. Meanwhile, using a damp cloth, wipe each mushroom down. [Note: You don’t ever want to dunk a mushroom in water or run it under the tap, they’re too absorbent.] Using a serrated grapefruit spoon if you have one (or a regular soup spoon if you don’t), hollow out the mushrooms. Fill with the mushrooms with the ground beef, place on the baking sheet, and bake at 375 for about 10 minutes. Let cool slightly then enjoy! Prep Time: 15 minutes
Posted on: Wed, 26 Nov 2014 07:38:09 +0000
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