I always see recipes that call for those giant portabello mushrooms, using them as a substitute for hamburger buns. I covet those; and I don’t even like mushrooms all that much. But we can’t get them here in Spain. At least, I’ve never seen them.
Until the other day when I found these giant mushrooms in the greengrocers. I’m pretty sure they are like, small portabello mushrooms. They aren’t as big as the ones I’ve seen in the UK supermarkets. And I’ll probably never find them again. But impulse purchase I did! And set about to stuffing them.
Of course, I only bought 6 of them – the biggest ones they had. So basically, this is like two recipes in one: stuffed mushrooms AND meatballs! Yay!
- 6 portabella mushrooms (more if you have more!)
- 800g ground beef
- 50g of sundried tomato in oil chopped finely
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp of garlic salt
- 100g of shredded cheese (I used swiss)
- 1 egg
- sea salt and pepper
- Preheat your oven to 200*C
- Chop off the stems of the mushrooms carefully. Chop up the stems finely and stick ’em in a bowl with the meat and everything else and mix well.
- Once mixed well, take about a tablespoon or so of meat mixture (depending on how big your mushrooms are) and cram it into each mushroom. In theory, you could top these with cheese. That would have been rather nice!
- With the remaining meat, roll into meatballs and stick them on a tray. I made about 15 more meatballs.
- Bake in the oven for 40 minutes.
- Serve mushrooms immediately. (Served with mashed cauliflower that was cooked in the leftover thai chicken soup from yesterday… see what I did there?)
- Save meatballs to snack on later. Lovely cold!