Saturday, November 19, 2011

Meatball Stuffed Portobello Mushroom

This is a dish that was created out of boredom and the inability to make a starch-based pizza crust. Yup! I finally have to admit: I have no idea how to make a pizza crust-and honestly? Do not even want to learn. Anyways... I have all the ingredients to innovate a new kind of dish. (Not!)

Note: photos here was from 2011. I have since learned how to make a pizza crust/dough!

(Makes 1 meatball stuffed mushroom; double the recipe below to make 2 or more) 

1 obviously large Portobello mushroom, cleaned & removed of stem
4 cooked meatballs-homemade or store-bought
4 tablespoons tomato puree/sauce or pizza sauce
2 teaspoons ketchup
pinch of Italian seasoning
pinch of black pepper
pinch of salt
1/4 cup shredded Italian cheese blend


Preheat oven to 350ยบ F.

Lightly grease oven safe plate/dish. You can use a regular-sized Pyrex pie dish. 

[Note: to clean mushrooms, always use the dry procedure by using a soft produce brush and brush away any clinging dirt rather than washing with water or wipe them with a damp paper towel.]

If using frozen meatballs, thaw them first thoroughly or pan fry until warmed thru.

Set aside to cool at least for 10 minutes.

Spread the tomato puree/sauce

Assemble the cooled meatballs next;

Spread ketchup on the meatballs;

Sprinkle all the dry ingredients on the ketchup: salt, black pepper, Italian seasoning.
Top the whole meatball assemble with the shredded cheese.

Place on the stove-safe plate/dish and bake in the middle of oven rack for at least 20-30 mins or when cheese on top of meatballs starts to brown. 
Let cool and devour.

If you wish, you can also eat this with an Italian-themed rice side "Sausage and Eggplant Casserole" courtesy of chef  Donald Link.

Thanks for visiting!