Stuffed Ground Beef Mushrooms

I went to a wine tasting party a few weeks ago and the host made delicious stuffed mushrooms. They were made with sausage and filled with flavor. So I thought I'd look up some recipes online and found one using ground beef. I added more things and left out a few others to make the recipe my own and it turned out great. I served it with a side of broccoli and a baked potato.

Ingredients:
12 Portobello Stuffing Mushrooms
1 lb Ground Beef
1/4c Worcheshire
1 lrg Garlic Clove (minced)
1/4c White Onion (minced or chopped finely)
1 tsp Tobasco Sauce
2 tbsp Mrs. Dash
1 tbsp Chili Flakes
1/4c Bread Crumbs
Kosher Salt
Pepper
Parmesean Cheese

Directions:
1) In a large skillet over medium-high heat cook the ground beef. Add in worchestire, minced garlic, onion, and tobasco sauce. Cook until your beef is no longer pink (about 15 minutes).
2) Now pre-heat your oven to 425 degrees.
3) Prepare the mushrooms. Wash and lightly scrub them, then cut off the stems so you have room to stuff. Chop up the stems into small pieces.
4) After the ground beef has cooked, add in the chopped mushroom stems, bread crumbs, Mrs. Dash, chili flakes and salt and pepper to taste. Stir together and cook for another 5 minutes.
5) Next, take a cupcake pan and coat lightly with cooking spray. Add the mushroom caps to the cupcake pan. Stuff each mushroom cap with the ground beef mixture.
6) Lightly top each stuffed mushroom with some parmesean cheese, then put in the oven for 20 minutes.
7)Take out and let cool for a few minutes, then serve as a main dish or appetizer!


Notes: Pair this rich flavor with a red wine.
Using a cupcake pan helps keep the mushrooms in place. The mushrooms have a lot of water that drain out while cooking and the cupcake pan helps catch the water.