Philly cheesesteak-stuffed mushrooms
A twist on the great American sandwich, these stuffed mushrooms make for an indulgent yet easy-to-prep starter or relaxed lunch
Ingredients
2 tbsp rapeseed oil
1 red onion, finely sliced
1 green pepper, finely sliced
1 red pepper, finely sliced
3 garlic cloves, 2 crushed, 1 left whole
4 sprigs rosemary, chopped
250g beef mince (12% fat)
1 tbsp balsamic vinegar
6 large flat mushrooms, stalks removed
6 tbsp burger sauce (we used Heinz Saucy Mayo)
100g red Leicester cheese, grated
125g mozzarella, grated (drained weight)
30g butter, softened
6 slices sourdough (we used Taste the Difference Sliced White Sourdough)
100g baby spinach
Step by step
1. Heat 1 tablespoon of the oil in a large frying pan and fry the onion and peppers for 8-10 minutes, or until soft. Add the crushed garlic and chopped rosemary and continue to cook for a further couple of minutes. Add the beef mince and break up with a spoon. Stir-fry for 4-5 minutes, until the beef has cooked through. Stir through the balsamic vinegar and season well.
2. Preheat the oven to 200°C, fan 180°C, gas 6. Put the mushrooms on a lined baking tray, stalk-side up, and brush with the remaining oil. Divide the beef mixture among the mushrooms then top each with 1 tablespoon of burger sauce. Mix the two cheeses together and scatter over the top of each mushroom; cover and chill for up to 24 hours if prepping ahead. Read More…
