Stuffed Shrooms


This is a quick weeknight meal that is mostly hands off. I just pulled together what I had in hand to make the stuffing. I used ground wild boar, but ground pork or beef would be a great substitute.

5 portabella mushrooms, cleaned and gills scraped out, 1 chopped
1/2 onion, chopped
1/2 lb ground meat
8 oz spinach, chopped
1/4 c white wine
1/4 c basil chopped
1/4 c panko bread crumbs
1/4 c parmesean cheese
1/4 c mozzerella, or a couple slices
Salt and pepper

Preheat oven to 450.

Roast 4 mushrooms on a lined PAB for about 15 minutes until they are cooked through.

In a medium pan sauté chopped mushroom and onion until soft, add ground meat cook until slightly browned, add wine if the pan starts to dry out. Add spinach and wine, cook until spinach is wilted. Add panko and more wine if the pan starts to dry out, cook for 5 min, stir in basil and remove from heat.

Stuff mushrooms with mixture, top with cheeses. Bake for 10 minute or until cheese is melted and a little brown.

Serves 2 as main, 4 as a side.