Stuffed mushrooms


16 large mushrooms (stuffers),
1/2 lb. ground lean beef,
1 cup shredded cheddar cheese,
1 tsp. ground cumin,
2 Tbsp. chopped onion,
2 cloves garlic, crushed,
1/4 cup finely chopped bell pepper,
1 Tbsp. cooking oil,
taco seasoning to taste,
dairy sour cream for garnish.

Recipe: Remove the stems from the mushrooms, season them with taco seasoning and bake them until they soften a little bit. In a heavy skillet heat the oil and brown the beef with the vegetables and spices. Strain the browned beef to remove the excess fat and stuff the mushroom cups with the mixture. Top each mushroom with some cheddar cheese and bake them until the cheese is melted and bubbly. Serve the stuffed mushrooms with sour cream on top. If you are tired of the trivial crab and cream cheese stuffed mushrooms, try my taco beef stuffed mushrooms for a change. This is an entirely my own creation and now I am giving it to you, but don't tell anybody. Also, check my other recipe for stuffed mushrooms Florentine, and the recipe for escargot stuffed mushrooms.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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