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Grilled Stuffed Mushrooms

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Ingredients

1/2 lb Laura's Lean Ground Beef (92% lean)
16 ozs Mushrooms (large mushrooms)
1 tsp Italian seasoning (or handful of fresh basil, minced)
Fresh parsley (handful, minced plus extra for garnish)
1 tsp Canadian steak seasoning
1 dash Cayenne pepper
8 ozs Monterey Jack cheese

Yield

Servings^*:

*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes

Serving size based on 1 cup (242g)

Preparation

1. Clean mushrooms with damp cloth.

2. Remove caps from mushroom stems. Mince stems and set aside.

3. Put beef in large bowl and break up using potato masher or wooden spoon.

4. Add minced mushroom stems, Italian seasoning, parsley, steak seasoning and pepper. Mix gently. Add cheese and mix again gently.

5. Cook a small piece in the microwave and adjust seasonings and cheese if necessary.

6. Using a tablespoon or small scoop, fill each mushroom cap and pack mixture in firmly so it doesn’t fall out after grilling.

7. Line a metal or disposable cookie sheet with foil. Spray foil.

8. Place mushrooms on foil lined sheet. If necessary, slice a tiny piece off the bottom so they sit flat.

9. Heat grill to medium, 350 degrees.

10. Grill mushrooms, covered, until beef is cooked through and cheese is melted. Start checking after 15 minutes.

11. Garnish with minced parsley.

Yield: 8 servings (it depends upon the size of mushrooms)

CHANGE IT UP!

Use your favorite cheese.

Tip: Stuff jalapeno peppers or small sweet peppers

+ Use this ground beef mixture to stuff jalapeno peppers.

+ Use gloves when seeding jalapeno peppers.

+ For small sweet peppers, cut in half lengthwise and seed. (These are bite size appetizers).

+ Follow the same procedure as stuffed mushrooms for grilling peppers. Start checking for doneness after 10 minutes.

Tip: Curly parsley vs Italian parsley

+ Parsley is like a vitamin pill in a plant — it’s loaded with nutrition!

+ Curly parsley is what I grew up with so that’s what I prefer. Italian parsley is more refined.

+ Both are biennial herbs, meaning they have a life span of 2 years. Parsley produces leaf growth during the first year and the second year along with leaf growth, it will develop flowers and then go to seed.

+ Harvest parsley by cutting at the base of the plant. If stems are tender, go ahead and chop them up fine with the leaves.

+ Freeze parsley stems and add to soups, sauces and stews.

Recipe credit: Chef Rita Heikenfeld