Stuffed Portobello Mushrooms
- 2 tablespoons olive oil, plus more for drizzling
- 3 cloves garlic, minced
- 1/2 shallot, minced
- 8 ounces ground beef
- 1/2 cup beef stock
- 1 cup mixed mushrooms, chopped
- Salt and freshly ground black pepper
- Pinch cayenne
- 1/4 cup sauerkraut
- 2 tablespoons sauerkraut brine
- 2 portobello mushrooms, stemmed
- 1/2 cup breadcrumbs
- 4 ounces cream cheese
Heat a skillet over medium heat and add the olive oil. Add the garlic and shallots to the skillet and saute until softened. Add the ground beef and cook until browned, stirring occasionally. Add the stock and simmer until the liquid is reduced. Add the chopped mushrooms and cook until softened. Add 1 tablespoon salt, 1/2 teaspoon pepper, cayenne, sauerkraut and brine. Cook until all liquid is absorbed. Stir in all the cream cheese except 1 tablespoon.
Preheat the broiler.
Drizzle the mushroom caps with olive oil and stuff with the beef mixture.
In a small bowl, combine the breadcrumbs, the remaining cream cheese and some salt and pepper. Divide the breadcrumb topping over the stuffed mushrooms and broil until bubbly, 3 to 4 minutes.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Recipe courtesy of Martie Duncan
Recipe courtesy of Giada De Laurentiis