Swedish Meatball-Stuffed Mushrooms
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Courtesy of David Alan, The Tipsy Texan and Chef Todd Duplechan, TRIO
Easy
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PrintIngredients
For 1 Batch(es)
Cream
- 1 cups cubed white bread
- 1 cups cream
- 2 tablespoons unsalted butter
- 1/4 cups minced shallot
- 1 clove garlic, minced
- 1 teaspoons nutmeg
- 1 teaspoons black pepper
- 1 teaspoons allspice
- 2 tablespoons salt
- 1/3 pounds ground bison
- 1/3 pounds ground lamb
- 1/3 pounds ground beef
- 3 pounds shiitake mushrooms, stems removed
Swedish Meatball-Stuffed Mushrooms Directions
- Soak white bread in cream. Melt butter in a sauté pan until it becomes foamy.
- Add shallots and garlic and gently sauté until they become translucent. Add the spices, then remove from the heat, allowing them to release their oils.
- Cool completely, then place all of the ingredients except mushrooms (including the bread and cream) in a mixer with a paddle attachment and mix for 2 minutes on medium speed.
- Roll into quarter-size balls, and stuff into the mushroom caps. Place on an oiled baking sheet and bake at 300° for 15 minutes. Serve warm.
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