Category:
Appetizers

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Courtesy of David Alan, The Tipsy Texan and Chef Todd Duplechan, TRIO

For 1 Batch(es)

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.