Time: 35 min.
Complexity: easily
Quantity: 24 pcs.

Rachel Ray quickly roasts mushroom caps until tender, then fills them with ground pork, spinach, and Parmesan cheese. Just a few minutes in the oven, and this savory appetizer is ready.

Ingredients:

• 1 tbsp. l. olive oil
• 24 large mushroom caps, stems cut off, wipe with a wet towel and set aside
• Salt and pepper

Stuffing for stuffing

• 1.5 tsp extra virgin olive oil
• 350 g of minced pork with your favorite spices
• 300g frozen chopped spinach, thawed and squeezed dry
• 1/3 cup grated Parmesan cheese or 2 handfuls of any hard cheese
• 4 chopped garlic cloves
• 20 pieces of chopped mushroom stems
• 1 stalk of chopped celery with leaves
• 1/2 small onion, chopped
• 1/2 small red bell pepper, chopped and seeded
• Three handfuls of Italian herb breadcrumbs (see recipe) Here)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

mushrooms, Crimini mushrooms, minced pork, Parmesan cheese, onions, garlic, celery, sweet pepper, spinach, white bread

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Preparation:

Step 1
• Preheat oven to 250 degrees.
  
  Heat a large skillet over medium-high heat. Add the oil and mushroom caps, season with salt and pepper. Cook for 5 to 7 minutes, until golden brown and softened around the edges. Shake the mushrooms to release any excess juices. Transfer the mushrooms to a small baking sheet.
Step 2
• Wipe out the pan and return it to the heat. Add a little oil; when hot, add the ground meat. Cook, breaking it up with a spatula, for 3 minutes.
Step 3
• In a food processor, finely chop the garlic and mushroom stems. Add the celery, onion, and red bell pepper to the mushrooms and garlic and process. Remove the mixture from the processor, add it to the ground beef, and cook over medium heat for another 3 to 5 minutes.
Step 4
• Add the thawed, squeezed spinach and toss with the filling. Add the breadcrumbs and cheese to the pan and toss the filling until the breadcrumbs have absorbed the juices, 2 to 3 minutes.
Step 5
• Fill the mushroom caps with the filling using a small or large spoon. Place the stuffed mushrooms in a hot oven, reduce the heat to 230°C (450°F). Bake for 6-8 minutes, until the mushrooms are golden brown. Transfer the stuffed mushrooms to a serving platter.

Votes: 6