Beef'less' Stuffed Mushrooms
Why I Love This Recipe
Super flavourful rice with fresh vegetables and beef'less' ground stuffed inside stuffer mushrooms and baked under a layer of cheese. Divine!
Ingredients You'll Need
15 Stuffer Mushrooms, cleaned, patted dry, and stemmed
2 Tbsp. EVOO
1 Tbsp. Unsalted Butter
1 clove Garlic, crushed and chopped
Red Onion, diced
½ Yellow Bell Pepper, chopped
2 Green Onions, sliced and dark portions separated
Roma Tomato, chopped
1 ½ C Veggie Ground Round
¼ Tsp. Red Pepper Flakes
2 Tbsp. Worcestershire Sauce
2 Tbsp. Fresh Parsley, chopped
1 C Cheddar Cheese, shredded
Sea Salt / Black Pepper
¾ C uncooked Long Grain White Rice
1 ½ C Cold Water
¼ Tsp. Sea Salt
½ Tsp. Unsalted Butter
Directions
In a small pot, combine the water, sea salt, and unsalted butter on high heat. Once boiled, stir in the rice and reduce heat to medium low. Cover and cook about 15 - 20 minutes until fluffy and fully cooked.
**Continue as rice is cooking
Combine the EVOO and unsalted butter in a large frying pan on medium heat. Add the garlic and fry 2 minutes stirring to avoid browning.
Add the red onion, light coloured green onion, bell pepper, and red pepper flakes. Season with sea salt and black pepper, cover, and cook 5 minutes.
Add the tomato, Worcestershire sauce, and another pinch of sea salt. Cover and continue cooking 3 minutes. Stir in the veggie ground, cover, and continue cooking about 5 minutes.
Stir the cooked rice and fresh parsley in to the meat and vegetable mixture until fully combined. Taste and adjust salt if desired.
Preheat oven to 425 F
Stuff the mixture in to the mushroom caps using a teaspoon to press it in to the mushroom. Top the mushrooms with shredded cheddar and transfer to an ungreased baking sheet.
Bake 8 – 10 Minutes until tender and cheese is nice and brown on top.
Remove from oven and serve.
