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Beef & Brie Portobello Mushroom Caps

A community recipe by anharcrow

Not tested or verified by Nigella.com

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Introduction

I was so excited when I created this recipe!! My husband and I couldn't get enough!!

Ingredients

Serves: 2

Metric Cups

½ kilogram minced beef (extra lean)
1 large onion (yellow, finely diced)
1 tablespoon butter (unsalted kosher)
1 salt
1 freshly ground pepper
1 tablespoon extra virgin olive oil
4 portobello mushrooms (stems/gills removed)
1 tablespoon oregano (finely chopped)
1 tablespoon thyme (chopped)
1 handful fresh flatleaf parsley (finely chopped)
5 cloves garlic
400 grams fire roasted tomatoes
1 tablespoon pinzimonio
¼ kilogram brie cheese ( rind removed and diced)
1 egg white
250 millilitres panko breadcrumbs
60 millilitres parmigiano reggiano cheese (grated)

1 pound ground beef (extra lean)
1 large onion (yellow, finely diced)
1 tablespoon butter (unsalted kosher)
1 salt
1 freshly ground pepper
1 tablespoon extra virgin olive oil
4 portobello mushrooms (stems/gills removed)
1 tablespoon oregano (finely chopped)
1 tablespoon thyme (chopped)
1 handful fresh italian parsley (finely chopped)
5 cloves garlic
14½ ounces fire roasted tomatoes
1 tablespoon pinzimonio
½ pound brie cheese ( rind removed and diced)
1 egg white
9 fluid ounces panko breadcrumbs
2 fluid ounces parmigiano reggiano cheese (grated)

Method

Beef & Brie Portobello Mushroom Caps is a community recipe submitted by anharcrow and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 400 degrees.
Using your hands, lightly rub each portobello mushroom with pinzimonio. Heat a skillet over medium heat with butter and extra virgin olive oil.
Add onions with a touch of kosher salt and saute until brown. Add beef to the skillet with a tablespoon of pinzimonio.
Cook until meat is almost completely browned. Add tomatoes, oregano, thyme, parsley, and garlic; cook for 2-3 minutes.
Transfer to a mixing bowl. Add brie to mixing bowl and fold in the egg white. Divide the filling among the mushroom caps.
Place the filled mushrooms on a baking sheet. Combine bread crumbs and cheese in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms.
Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes.
Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with pinzimonio.

Preheat the oven to 400 degrees.
Using your hands, lightly rub each portobello mushroom with pinzimonio. Heat a skillet over medium heat with butter and extra virgin olive oil.
Add onions with a touch of kosher salt and saute until brown. Add beef to the skillet with a tablespoon of pinzimonio.
Cook until meat is almost completely browned. Add tomatoes, oregano, thyme, parsley, and garlic; cook for 2-3 minutes.
Transfer to a mixing bowl. Add brie to mixing bowl and fold in the egg white. Divide the filling among the mushroom caps.
Place the filled mushrooms on a baking sheet. Combine bread crumbs and cheese in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms.
Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes.
Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with pinzimonio.

Additional Information

If you don't have the Pinzimonio, you could rub the mushroom caps with extra virgin olive oil - add a tablespoon of baslamic vinegar to the meat - drizzle with balsamic vinegar when they are done.