“STUFFED PORTOBELLO MUSHROOMS” Ingredients 4 Medium

“STUFFED PORTOBELLO MUSHROOMS” Ingredients 4 Medium

 “STUFFED PORTOBELLO MUSHROOMS” Ingredients 4 Medium Portobello Mushrooms 1 lb. Ground Beef 4 oz. AlphaWOLF Olive Oil 12-­‐15 Large Fresh Basil Leaves 4 oz. Prosciutto or Smoked Ham thinly sliced 8 oz. Mozzarella Cheese sliced 3 oz. Panko Breadcrumbs Spice Mixture 2 tsp. Smoked Paprika 2 tsp. Garlic Powder 2 tsp. Black Pepper 1 tsp. Salt 2 tsp. Brown Sugar Use Fresh Herbs when possible and combine with the spices 2 oz. Fresh Parsley finely chopped 2 oz. Fresh Basil finely chopper 2 oz. Fresh Chives finely chopped 2 Tbl. Fresh Thyme finely chopped Preparation Remove the mushroom stems and scrape out the inside of the mushroom. Chop the stems and scrapings and place in a mixing bowl. Brush the inside of the mushroom with olive oil and sprinkle a small amount of the spice-­‐herb mixture inside the mushroom. In the mixing bowl with the mushroom pieces add ground beef, olive oil, breadcrumbs and the rest of the spice-­‐herb mix. Mix well and refrigerate for at least 2 hours or make a day in advance. Stuff the mushroom in the following order: On the inside of the mushroom lay 2 to 3 slices of the mozzarella 2-­‐4 basil leaves 1 thin slice of prosciutto 4 oz. of ground beef mixture Brush tops of the stuffed mushroom with olive oil and bake at 350 degrees for around 30 minutes or an internal temperature of 140 degrees. Serves 4 Serve with Eagle Eye Cabernet Sauvignon Napa Valley or Limited Edition Meritage.