Monday, January 23, 2012
Don't forget to defrost the beef and start cooking the rice!!
1 1/2 lbs ground beef
1 egg white
1 cup rice, cooked
1 onion, minced
2 carrots shredded
1/4 cup parsley, minced
1/2 cup milk
Preheat oven to 350°F. Combine all ingredients together. Press into a 9in pie pan. Bake at 350°F for 45 minutes.
While the crust is baking make the creamed mushrooms for the filling.
3 tablespoons butter
2 tablespoons cornstarch
2 cups milk
1 lb mushrooms, sliced
Brown the mushrooms in butter. Add the cornstarch and stir. Add milk slowly and stir until thickened. Poor mushroom mixture into beef crust.
These were so delicious that they felt sinful. We wanted to make them again right away but it is hard to find the larger portobello mushrooms here in Korea. We often find them in the supermarket already sliced.
5-6 large portobello mushroom caps
1 tablespoon coconut oil
1 tablespoon garlic, minced 1/2 lb Italian sausage, ground
1 (8 ounce) package cream cheese,softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Preheat oven to 350 degrees F. Wash mushrooms. Remove stems.
Cook sausage and garlic in oil until the sausage is cooked. Stir in cream cheese, Parmesan, pepper, onion powder and cayenne pepper. Fill each mushroom with the stuffing. Bake for 20 minutes.
You can make these ahead of time and freeze them. They don't last long enough in my house to make it to the freezer. Just pull them out of the freezer and bake for 20 minutes.
These recipe was inspired and modified from this website.