Stuffed Portobello Mushrooms
4 Portobello mushroom caps, rinsed or brushed clean, gills removed
1 tablespoon olive oil
salt and pepper
1/2 lb ground beef
1 small red onion, minced
1 clove garlic, minced
2 slices gluten-free bread, crumbled into small pieces
1/4 cup chopped fresh parsely
2 ounces cream cheese or soft goat cheese, room temperature
1/4 cup shredded cheddar cheese
1. Preheat oven to 350 degrees. Place a wire rack on a baking sheet. Lightly coat the mushroom caps in olive oil, then sprinkle with salt and pepper. Put mushroom caps on wire rack and bake for 10-15 minutes until mushrooms are almost done. Remove and set aside.
2. Heat a 12-inch non-stick skillet over medium heat. Add ground beef, breaking up with a wooden spoon and cook until almost done and a few pink pieces remain. Add onion and continue to stir and cook until onion is softened and beef is cooked through. Drain grease if needed. Add garlic and cook another a minute. Salt and pepper to taste. Off the heat, add crumbled gluten-free bread and parsley. Stir to combine all ingredients thoroughly.
3. With the mushrooms resting on the wire rack and the cap-side down, spread cream cheese evenly mushroom caps. Scoop beef mixture on top using a large spoon or ice cream scoop. Sprinkle cheddar cheese on top. Bake about 10 minutes until cheese is melted. Serve.