• 1 pound lean ground beef
  • 2 pounds fresh mushrooms-stems removed, chopped and reserved
  • ¼ cup margarine
  • ½ cup chopped green bell peppers
  • 2 teaspoons minced garlic
  • 3 teaspoons dried parsley
  • 1 teaspoon dried basil leaves, crushed
  • ⅔ cup dry bread crumbs
  • ⅓ cup soft bread crumbs
  • 2 cups shredded sharp Cheddar cheese
  • Directions

  • Step 1

    Preheat oven to 400 degrees F (200 degrees C).


  • Step 2

    Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

  • Step 3

    In a medium saucepan over medium heat, melt the margarine and stir in the mushroom stems, green bell peppers, garlic, parsley and basil.

  • Step 4

    In a large bowl, mix the ground beef, mushroom stem mixture, dry bread crumbs, soft bread crumbs and Cheddar cheese.

  • Step 5

    Place the mushroom caps, upside down, on a large baking pan. Generously stuff each cap with the mixture.

  • Step 6

    Bake in the preheated oven 15 to 20 minutes, or until the filling is golden brown.

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