These beef-stuffed Portabella caps are a hearty and flavorful dish that's perfect for a satisfying meal. The juicy Portabella mushrooms are filled with a savory beef mixture, topped with marinara sauce and melted mozzarella cheese for a delightful combination of flavors and textures.
Ingredients: 4 large Portabella mushroom caps, stems removed. 1 lb ground beef. 1/2 cup diced onion. 2 cloves garlic, minced. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. Salt and pepper to taste. 1 cup marinara sauce. 1 cup shredded mozzarella cheese.
Instructions: Warm the oven up to 190C 375F. Cook the ground beef, onion, and garlic in a skillet until the beef is browned and the onion is soft. Get rid of extra fat. Add the Parmesan cheese, parsley, bread crumbs, salt, and pepper. Put the squash caps on a baking sheet that has parchment paper on it. Put a little of the beef mixture into each cap and press it down gently. Put mozzarella cheese and marinara sauce on top of each cap. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and the mushrooms are soft. Serve hot, and if you want, top with more parsley.
Eli Graham


















