Mellow Mushrooms

Something about cold and rain that just makes me want to curl up on the couch and stuff my face with some comfort food.  (I TiVo-ed Iron Chef America’s Holiday Special…Morimoto v. Symon…oh, sh*t!)

These make a great weeknight meal that pushes all the right buttons.

Portobello Mushroom Pizzas

4 large Portobello Mushroom Caps
1/2 lb Ground Beef
1/2 lb Ground Pork
1 t Pizza Seasoning
Salt and Pepper to tase
Olive Oil
1 Egg, beaten
1 c Tomato Sauce
Additional Toppings

Brown meat in olive oil and season.  Drain off excess liquid, let cool slightly, and place in a food processor with eggs.  Pulse for about 30 seconds until fine and well blended (DON’T process it too much…you don’t want meat paste).

Scoop out the ribs of the mushroom caps.  Spoon the meat filling into the mushrooms and top with tomato sauce.  Bake at 400 degrees for 15 minutes.

Remove and add desired toppings.  Broil for an additional 5 minutes.

Tonight I used sauteed onions and bacon for toppings.  For The Man, I added a little mozzarella.



3 responses to “Mellow Mushrooms

  1. Pingback: Hitting Your Stride/Schneid | Seth's Fridge·

  2. Pingback: Hitting your Stride/Schneid | Up Against the Grain·

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