Author: Laura Doerr with Ways to my Heart
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving size: 20 mushrooms
1/2 lb ground beef
1/2 yellow onion diced1 small green bell pepper diced
1 tbsp ketchup
2 tbsp Worcestershire sauce
1/3 cup beef broth
1/2 tbsp corn starch
salt and pepper
2 oz provolone cheese
20 white mushrooms washed, stems removed
1/3 cup panko bread crumbs
1 tbsp melted butter
1/2 tsp garlic powder or garlic salt
1 tbsp fresh minced parsley for garnish
1. Preheat oven to 375 degrees and lightly grease a large baking sheet pan. Arrange the washed and de-
stemmed mushrooms on the pan. In a small measuring cup or bowl stir together the beef broth and corn starch.
2. In a large skillet brown the ground beef with the minced onions and green bell pepper. Cook until beef is no
longer pink, drain excess grease if needed. Stir in the ketchup, Worcestershire sauce, salt and pepper, and
beef broth starch mixture. Bring to a boil, reduce heat to low and simmer for 5 minutes until thickened. Stir in
cheese until melted.
3. Using a small scoop or spoon, fill each mushroom with beef mixture. Bake for 20 minutes. While mushrooms
are baking, combine the breadcrumbs, melted butter, and garlic salt. Sprinkle breadcrumb mixture on each of
the mushrooms, and bake for another 10-12 minutes or until breadcrumbs are golden brown.
4. Garnish with fresh chopped parsley and serve.