16 oz of baby portabella mushrooms (or white button mushrooms)
1 lb ground beef
1 red bell pepper, chopped
1 small onion, chopped
4 oz cream cheese
½ cup shredded Parmesan cheese, plus extra for topping the mushrooms
salt and pepper to taste
Instructions
Preheat oven to 350 degrees F. Place parchment paper on cookie sheet.
Clean mushrooms and remove and save stems. Finely chopped stems.
Place medium sized skillet over medium-high heat. Add ground beef to skillet and cook until browned. Add chopped mushroom stems, bell peppers, and onions. Cook until vegetables are softened and onions are translucent. Then add the cream cheese and Parmesan cheese to the ground beef mixture. Try breaking up the cream cheese with your spoon to help it melt faster.
When cream cheese has melted thoroughly, take the mixture off of the heat. Use a spoon to stuff the mushroom with the ground beef filling. Make sure to press the filling down to get into the mushroom cavity. Top with a sprinkle of parmesan cheese. When all mushrooms are stuffed, place on the parchment paper covered cookie sheet. Bake for 20-25 minutes, or until mushrooms are cooked and cheese is melted. Let cool for a few minutes, then enjoy!
Recipe by Learn by Cooking at https://www.learnbycooking.com/stuffed-mushrooms/