Meatball Stuffed Mushrooms

These are an easy fun appetizer idea or protein to through over a salad or on top of spaghetti. They incorporate veggies without feeling like you are incorporating veggies, while simultaneously extending the use your expensive grass ground beef.

RECIPE

Ingredients:

• 1 lb grass fed ground beef

• 2 packages of portobello mushrooms (stems and gills removed & cleaned)

• Ball of fresh mozzarella

• 1 bunch fresh basil, finely chopped (save some to top at the end; can also add parsley and/or dill)

• 1 tbsp dried oregano

• 1 tsp garlic powder

• 1/2 tsp salt

• 1/4 tsp pepper

Instructions:

Preheat oven to 375 F. Spray a baking dish with avocado oil or olive oil. Mix all ingredients except mushrooms in bowl. Roll beef mixture into balls, making the same number as the number of mushrooms (I had 6). Shred fresh mozzarella making about 1/4-1/3 cup. Place the mushrooms on the baking tray face down, place the meatballs in each mushroom cap. Sprinkle with the mozzarella cheese. Bake for about 30-40 minutes. Use a meat thermometer for exact cooking (you want the center to be at around 160F). There will be grease at the bottom of the pan so you may want to cook to 30 minutes, dump grease, and then cook another 5-8 minutes to allow mushrooms to dry out somewhat. Top with more fresh basil and eat alone or on salad or with pasta!