Stuffed Mushrooms and Zucchini Boats
A lighter version of Grandpa’s Meatballs as center stage with veggie support. Make for an appetizer or enjoy as a meal.
One Batch Bag of Grandpa’s Meatball Mix (¾ cup)
4 large portobello caps or 2 large zucchinis halved or a combination
8 oz ground beef (85% lean)
8 oz ground pork
2 tablespoon olive oil
4 oz cream cheese, diced - I’ve also usd ricotta cheese with success
2 Tbsp finely chopped green onion or chives, plus more to garnish
1/4 cup parmesan cheese
2 Tbsp fresh parsley
Wipe mushrooms clean with lightly damp paper towels. Remove stems and scoop out the brown gills from inside the mushrooms, being careful not to break through the shell. Arrange mushroom caps with the opening facing up on a rimmed baking sheet lined with parchment paper or silpat (silicone baking mat) If using zucchini; cut in half and carve out middle to make a zucchini “boat”.
In a large skillet over medium-high heat add oil and cook 2 minutes, then add Grandpa’s Mix and stir and cook 2 more minutes or until bread crumbs are toasted. Add ground meat and cook until browned, breaking it apart with your spatula into crumbles.
Reduce heat to medium/low and add 2 Tbsp chopped chives and stir 1 minute until fragrant. Stir in diced cream cheese until it starts melting it’s ok if not completely smooth.
Remove from heat and stir in 1/4 cup parmesan cheese and 2 Tbsp parsley.
Divide stuffing mixture evenly between prepared mushroom caps then bake uncovered in the center of the oven at 400˚F for 15 minutes or until mushrooms are softened and topping is golden brown. Transfer to a serving platter and garnish with fresh parsley to serve.