For a baby practicing baby-led weaning or a toddler practicing self-feeding, these oatmeal bites are ideal. These morsels are loaded with minerals, lipids, and protein. You can incorporate various fruits and nut butters into the cooked oatmeal once your toddler has mastered those foods.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 pound lean ground beef
- 2 pounds fresh mushrooms-stems removed, chopped and reserved
- ¼ cup margarine
- ½ cup chopped green bell peppers
- 2 teaspoons minced garlic
- 3 teaspoons dried parsley
- 1 teaspoon dried basil leaves, crushed
- ⅔ cup dry bread crumbs
- ⅓ cup soft bread crumbs
- 2 cups shredded sharp Cheddar cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a medium saucepan over medium heat, melt the margarine and stir in the mushroom stems, green bell peppers, garlic, parsley and basil.
- In a large bowl, mix the ground beef, mushroom stem mixture, dry bread crumbs, soft bread crumbs and Cheddar cheese.
- Place the mushroom caps, upside down, on a large baking pan. Generously stuff each cap with the mixture.
- Bake in the preheated oven 15 to 20 minutes, or until the filling is golden brown.
Nutrition Facts
| Calories | 317 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 2 g |
| Protein | 18 g |
| Saturated Fat | 10 g |
| Sodium | 309 mg |
| Sugars | 3 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I used butter instead of margarine but that was the only change I made. These were pretty good and filling. I usually end up with way too much filling and not enough shrooms but this was perfect. I do recommend adding a little salt to the mixture because they needed it. I’d add more cheese next time but that is just a personal preference. Overall good recipe and one I’d make again.
taste soooo good
I appreciated this recipe mostly for how to cook the stuffed mushrooms themselves. I made a gluten-free filling with bacon, the mushroom stems, red pepper, a clove of garlic, a small onion and some oregano from my garden. I sprinkled in some parmesan cheese and colby jack chunks that I placed in each mushroom cap before filling. That melted just right, and worked well. But the 400 degrees at 20 minutes was right on for me and these got rave reviews from my family. Thanks for sharing!
AMAZING! flavorful and moist. And pretty simple. Ate as the entrée and it was super filling. I added 2 Italian sausage links (mashed up with the beef), which added a lot of flavor. Also, a little bit of chopped onion. It made a lot of mixture which I’ll use the extra for omelets as someone else suggested.
Excellent appetizer. The only changes I made were: meat – used one third each beef, pork, and veal, red pepper (rather than green), and less breadcrumbs.
I used three different cheeses and seasoned the meat. Also added extra garlic. Everyone LOVES these and requests them every year.
I used ground turkey and used a spicy cheese. Everyone thought I used spicy sausage. So good. I did not add any water. Mine were not dry at all. Loved them!
This is the best recipe for stuffed mushrooms EVER! I follow the recipe exactly. Perfection!
These were really good! I made them for a party and had a couple people ask for the recipe.
This is a great base for so many things. I used chicken sausage and feta instead of beef and cheddar. There was extra stuffing, so we used it for omelets. Will be making this often.
they were a hit at my dinner party. Only change I made: I used Italian sausage instead of hamburger.
These were awesome! I added water as well and they were perfect…Thanks!
I made this recipe, following the directions precisely. The mix was dry, and there was a lot of mix left over. I should have added water to the mix and used three lbs of mushrooms, but the stems from only two, as another member suggested.
loved them and made them several times already!
These were delicious! I liked them even better as leftovers.
i loved it and so did the whole family…. i used sosige but it was just delicious!
Great recipe as a side or an appetizer! I used lean ground turkey rather than beef and added a little seasoned greek yogurt sauce to serve.
i make these using spicy sausage, and they are always loved.
Very good filling. I used Italian sausage in place of the ground beef. It made more filling than I could use in the mushrooms. I put it on sliced french bread and heated those in the oven- yum!
Made these last night for the hubby and I so only madehalf of the recipe. Made exactly as directed. Not impressed. They are OK. The Italian sausage taste was predominate and overpowered the more delicate taste of the mushroom. May try the left over stuffing ( with a little more bread crumbs, cheese and garlic) in a zucchini.
These are delicious! I made them with giant portobellos and topped with shreded cheddar – the recipe filled about 6.