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What's Cooking Mexico

Posted Jan 20 2011 12:00am

I love mushrooms, but I don’t cook mushrooms very often. It’s one of those things that you can’t explain yourself. If I love something so much, how come I don’t eat it more often… Anyway, my dad surprised me the other day with a 4-pack of portobello mushrooms. I opened the fridge one night and there they were, looking pretty and delicious. The following morning my mom asked how we were going to prepare them. I remembered that three years ago I made these stuffed portobello mushrooms and they were so delicious, but this time I let my mom come up with the filling and, of course, she didn’t disappoint.

Portobello mushroom

Stuffed portobello mushrooms

The ingredients:

  • 4 portobello mushrooms, washed and without the stems
  • 2 TBSP olive oil
  • 1/2 large onion, chopped
  • 2 garlic cloves, minced
  • 500 gr (1/2 lb) ground beef
  • 2 bell peppers, chopped
  • 250 gr (1/2 lb) tomatoes, chopped
  • 1/2 cup raisins
  • chopped parsley
  • 4 TBSP butter
  • 1 cup mozzarella cheese (I used “Mexican Manchego” cheese), grated
  • 1/8 cup fresh grated Parmesan cheese

The how-to:

Stuffed portobellos

¡Buen provecho!

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