Amawele’s Frikadella-Stuffed Mushrooms

By gong9247

Pam Michaelson uses frikadella, a Dutch-style meatball, to stuff smaller-than-normal portobello mushrooms. These require a knife and fork to eat.

Michaelson uses “stuffing” portobellos from Trader Joe’s that come 6 to a package. You can subsitute extra-large brown creminis, although you will need about 1½ pounds and the stuffing-to-mushroom ration will probably be smaller.

Ingredients

• 12 ounces 85% lean ground beef
• 1/2 cup finely chopped green, red or yellow bell pepper
• 1/2 cup finely chopped red onion
• 4 to 5 tablespoons small crumbled feta cheese, about 1-1 1/2 ounces
• 2 tablespoons chopped cilantro
• 1 teaspoon garlic paste or garlic put through a garlic press
• 3/4 teaspoon kosher salt, or to taste
• 2 tablespoons olive oil + more as needed
• 6 to 12 “stuffing” portobello mushrooms, about 3 inches in diameter (see Note)

Details

Cooking time 35mins
Adapted from sfchronicle.com

Preparation

Step 1

Move the rack to the middle of the oven andpreheat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil; set aside.

Combine the ground beef, bell pepper, onion, feta, cilantro, garlic and salt in a medium bowl; mix well. Lightly coat a small skillet with oil and cook a small piece of the meat mixture to test the seasoning; add more salt if needed.

Clean the mushrooms with a damp paper towel and carefully remove the stems, which you can save for stock, if desired. Brush both sides of the mushrooms with olive oil, and set them cavity-side up on a work surface. Sprinkle the cavity of the mushroom with a pinch of salt then mound generously with the meat mixture.

Transfer the stuffed mushrooms to the prepared baking sheet. Bake until cooked through, about 30-35 minutes.

Serve warm or at room temperature. The stuffed mushrooms can be cooked ahead and reheated in the microwave or in a 375-degree oven for 7-10 minutes.