Swedish Meatball Stuffed Mushroom Caps
Hi Friends! Something upfront that I have to share is that I am an Amazon Associate and therefore there may be affiliate links on my site! By clicking on them, or purchasing recommended items I may earn from qualifying purchases, at no extra cost to you! However, I only recommend products I absolutely love and use or would use in my own home! Now, onto the recipe you came to see.
See Privacy Policy & Disclosure Policy for complete details.
For your next holiday gathering, football party or just an evening for a light dinner this meatball stuffed mushroom recipe will be a hit!
Whether you’re looking for an appetizer for a holiday party, gathering of friends for a football party or just for a lite meal these meatball stuffed mushroom caps will be a hit! These meatball stuffed mushrooms are a great appetizer for any gathering.
How To Make Swedish Meatball Stuffed Mushroom Caps
Ingredients:
Meatball Ingredients:
- 12 large button mushrooms
- 1/2 pound ground beef
- 1/2 pound ground pork
- 2 egg yolks or 1 large egg yolk
- 1/2 cup plain bread crumbs
- 2 Tablespoons whole milk
- 1/8 teaspoon EACH allspice, nutmeg and cardamom
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 1/2 Tablespoon olive oil
- 1 small onion grated
- 1 large clove garlic minced
Sauce Ingredients:
- 2 Tablespoons unsalted butter
- 2 Tablespoons + 2 teaspoons all-purpose flour
- 1/3 cup heavy whipping cream
- 2 cups beef broth
- 1/2 Tablespoon Worcestershire
- 2 Tablespoon fresh chopped scallions (optional)
Instructions:
Prepare Mushrooms
Preheat oven to 325 degrees Fahrenheit.
Clean excess dirt from mushrooms. Personally, I rinse my mushrooms under cool water and use a gentle brush to clean away any visible dirt. I’ve washed my mushrooms like this for years and I’m not about to change. I know I have read somewhere that you’re not supposed to “wash” mushrooms in water but you know what? I eat dirt sometimes but I’m not going to eat mushroom dirt if I can help it! LOL
Remove stems by gently pulling stem from mushrooms and set aside. Note: the stems will need to be chopped and used in the sauce.
Prepare Filling
In a small bowl combine bread crumbs, spices, salt and pepper and set aside.
Drizzle a small skillet with olive oil and sauté grated onions over medium heat until they become translucent. Add garlic and continue cooking for 1 minute. Remove from heat and set aside.
In a medium bowl combine ground beef, ground pork, eggs, and milk. Add cooked onions and garlic, breadcrumbs and spices mixing all ingredients to thoroughly combine.
Form oversized meatballs to fit into the mushroom caps.
Bake
Place stuffed mushrooms in a baking dish and cook for 15 minutes. While the mushrooms are cooking start making the sauce.
Sauce Instructions:
Melt butter in a small sauce pan. Chop mushroom stems, add to melted butter and sauté for 10 minutes or until softened.
Add flour and beef broth to buttered mushrooms and stir until mixture thickens.
Remove from heat and stir in heavy whipping cream and Worcestershire until well combined.
Transfer mushrooms to oven safe escargot plates. These are the perfect plates for this recipe because the little divots in these plates hold the mushrooms in place perfectly.
Cover stuffed mushroom caps with the beef mushroom sauce and bake for 5 minutes. Carefully remove from oven, sprinkle with scallions, serve and enjoy!
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING MEATBALL STUFFED MUSHROOM CAPS AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
***Please come back and share your comments and tell my readers how you like this recipe.***
WANT MORE RECIPES LIKE THIS?
You Might Also Like…
Swedish Meatball Stuffed Mushroom Caps
For your next holiday gathering, football party or just an evening for a light dinner these meatball stuffed mushrooms are sure to be a hit!
Ingredients
Meatball Ingredients
- 12 large button mushrooms
- 1/2 pound ground beef
- 1/2 pound ground pork
- 2 egg yolks or 1 large egg yolk
- 1/2 cup plain bread crumbs
- 2 Tablespoons whole milk
- 1/8 teaspoon each allspice, nutmeg and cardamom
- 1/2 teaspoon olive oil
- 1 small onion grated
- 1 large garlic clove minced
Sauce Ingredients
- 2 Tablespoons unsalted butter
- 2 Tablespoons + 2 teaspoons all-purpose flour
- 1/3 cup heavy whipping cream
- 2 cups beef broth
- 1/2 Tablespoon Worcestershire
- 2 Tablespoons fresh chopped scallions (optional)
Instructions
-
Prepare Mushrooms
Preheat oven to 325 degrees Fahrenheit.
Clean excess dirt from mushrooms. Personally, I rinse my mushrooms under cool water and use a gentle brush to clean away any visible dirt. I’ve washed my mushrooms like this for years and I’m not about to change.
I know I have read somewhere that you’re not supposed to “wash” mushrooms in water but you know what? I eat dirt sometimes but I’m not going to eat mushroom dirt if I can help it! LOL
Remove stems by gently pulling stem from mushrooms and set aside. Note: the stems will need to be chopped and used in the sauce.
-
Prepare Filling
In a small bowl combine bread crumbs, spices, salt and pepper and set aside.
In a small skillet drizzle with olive oil and sauté grated onions over medium heat until they become translucent. Add garlic and continue cooking for 1 minute. Remove from heat and set aside.
In a medium bowl combine ground beef, ground pork, eggs, and milk. Add cooked onions and garlic, breadcrumbs and spices mixing all ingredients to thoroughly combine.
Form oversized meatballs to fit into the mushroom caps.
Place stuffed mushrooms in a baking dish and cook for 15 minutes. While the mushrooms are cooking start making the sauce.
-
Prepare Sauce
Melt butter in a small sauce pan. Chop mushroom stems, add to melted butter and sauté for 10 minutes or until softened.
Add flour and beef broth to buttered mushrooms and stir until mixture thickens.
Remove from heat and stir in heavy whipping cream and Worcestershire until well combined.
-
Bake
Transfer mushrooms to oven safe escargot plates. These are the perfect plates for this recipe because the little divots in these plates hold the mushrooms in place perfectly.
Cover stuffed mushroom caps with the beef mushroom sauce and bake for 5 minutes.
Carefully remove from oven, sprinkle with scallions, serve and enjoy!
