Ingredients
- 1 lb Ground Beef 90/10
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 1/2 jar Cento Sauteed Onions (12 oz)
- 1/2 jar Cento Fried Peppers with Onions (12 oz)
- 2 cloves Garlic, minced
- 1 tsp Worcestershire Sauce
- 1/2 tsp Cento Garlic Powder
- 1/2 tsp Cento Onion Powder
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/4 tsp Cento Ground Black Pepper
- 1/2 cup Fontina Cheese, shredded
- 6 oz Provolone Cheese, cubed
- 3 oz Cream Cheese, softened
- 1 tbsp Fresh Parsley, chopped
Directions
Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush mushroom caps lightly with olive oil and place them hollow-side up on the sheet. Roast for about 8 minutes, then drain any excess moisture. Meanwhile, warm olive oil in a skillet over medium heat and cook ground beef until browned. Add onion, peppers, and garlic, cooking until softened. Stir in Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Reduce the heat to low and mix in the cream cheese, fontina, provolone, and parsley until smooth and creamy. Spoon filling into mushroom caps, mounding it slightly. Return the baking sheet to the oven and bake until the cheese is melted and the tops are lightly browned, about 10 minutes. Sprinkle with additional parsley before serving. Serves 6.
