Portobello Mushrooms Stuffed with Picadillo
Serves 6
10 mins prep
55 mins cook
65 mins total
The name picadillo comes from the Spanish word “picar,” which means “to mince” or “to chop”. In this recipe be prepared to chop some bell peppers, onions, and tomatoes making this picadillo very flavorful. It works so well as a filling for mushrooms! Serve this stuffed mushrooms recipe as an easy crowd-pleasing appetizer!
Scan QR code to shop the ingredients!
Get ingredients delivered
Scan QR code to shop the ingredients!
Get ingredients delivered
Heat oven to 350°F. Line cookie sheet with sides or very shallow baking pan with foil.
In a large skillet heat oil over medium heat. Add onion and garlic and cook for about 2 minutes until translucent.
Add ground beef or ground bison and brown. Using a potato masher, mash meat so you have small pieces of meat and not big chunks.
Add bell peppers, tomatoes, and cilantro. Season to taste.
Cook for about 25 minutes until most of the liquid has evaporated. Set aside.
Clean mushrooms by gently wiping outsides of caps with damp paper towel or brushing off any dirt with soft brush. Pop out stems by pushing them from side to side until they snap out. With a teaspoon, scrape gills until undersides of caps are mostly clean. Place mushrooms on cookie sheet.
Place top side down on cookie sheet and add one tablespoon of butter to each. Fill each mushroom cap with about 1/2 cup picadillo mixture. Sprinkle with cheese.
Bake 25 to 30 minutes or until cheese is browned and mushrooms are thoroughly cooked.
