Swiss-style Stuffed Mushroom

Name: Swiss-style Stuffed Mushroom
Cuisine: American
Ingredients: 8-10 LARGE white mushrooms (you could really use any kind, but white mushrooms are perfect and have a neutral taste); 4 ounces butter; 300 oz ground meat; 1 medium onion, finely chopped; 1 bunch Parsley, chopped; 1 egg; Salt; Pepper; 1 table spoon paprika; 1 table spoon Dijon Mustard; 1/2 table spoon Oregano (dried); 5 Table spoons Ketchup; 3 Table spoons Worcestershire sauce; 2-3 garlic cloves, minced

PaulN @cook_6047903

Unlike the Italian stuffed mushrooms that are loaded with heavy, soggy bread crumbs that sit in your stomach like a rock - those Swiss-style mushrooms are lighter and delicious!!

PaulN @cook_6047903

Unlike the Italian stuffed mushrooms that are loaded with heavy, soggy bread crumbs that sit in your stomach like a rock - those Swiss-style mushrooms are lighter and delicious!!

Saved

Ingredients

8-10LARGE white mushrooms (you could really use any kind, but white mushrooms are perfect and have a neutral taste)
4 ouncesbutter
300 ozground meat
1medium onion, finely chopped
1 bunchParsley, chopped
1egg
Salt
Pepper
1table spoon paprika
1table spoon Dijon Mustard
1/2table spoon Oregano (dried)
5Table spoons Ketchup
3Table spoons Worcestershire sauce
2-3garlic cloves, minced

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Steps

1

Preheat pven to 400 F/ 200 C Clean the mushrooms, remove the stems and use a table spoon to create a cavity big enough to fit 1-2 table spoons of the meat mixture. Place the mushrooms in a a buttered baking dish
2

Mix the meat with the chopped onion, chopped parsley, eg, salt, pepper, Oregano and mustard.
3

Mix the ketchup with garlic and Worcestershire sauce. Then stuff the mushrooms with the meat mixture, topping each mushroom with the ketchup mixture and 1/2 tea spoon of butter
4

Bake for 30 minutes then serve warm. Red wine and French bread go very well with this dish.