Stuffed Portobello Mushroom Caps

Ingredients and Weight:

• 8 large portobello mushroom caps (about 1 pound)
• 1 large onion (about 1 pound), chopped
• 12 ounces ground beef
• 12 ounces ground sausage
• 1 cup bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil

Preparation Time:

20 minutes

Cooking Time:

25 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Remove stems from mushroom caps and chop finely.
3. In a large skillet, heat olive oil over medium heat. Add the onion and mushroom stems and cook until softened, about 5 minutes.
4. Add ground beef and ground sausage to the skillet and cook until browned, crumbling the meat as it cooks. Drain any excess fat.
5. In a large bowl, combine the cooked meat mixture, bread crumbs, Parmesan cheese, eggs, oregano, basil, salt, and pepper. Mix well.
6. Stuff the mushroom caps with the filling.
7. Place the stuffed mushrooms in a baking dish and bake for 20-25 minutes, or until the mushrooms are tender and the filling is cooked through.

Nutritional Information:

(Per serving)

• Calories: 250
• Fat: 15 grams
• Protein: 20 grams
• Carbohydrates: 15 grams
• Fiber: 5 grams

Dish Characteristics:

• Savory and flavorful
• Hearty and filling
• Suitable for a variety of occasions
• Can be served as an appetizer, main course, or side dish

User Comments:

• "These stuffed mushrooms are so delicious! The filling is flavorful and the mushrooms are cooked to perfection."
• "I love the combination of ground beef and sausage in these mushrooms. They're so satisfying."
• "I made these for my family and they were a hit! Even my picky kids loved them."

Special Precautions and Tips:

• Be sure to remove the stems from the mushrooms, as they can be tough and fibrous.
• Chop the mushroom stems finely to help them blend into the filling.
• If the filling is too dry, add a little bit of milk or chicken broth to moisten it.
• If the mushrooms are too large, you can cut them in half to make them easier to stuff.