Swedish Meatball Stuffed Mushroom Caps

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Meatball Stuffed Mushrooms; The Best Appetizer For Any Gathering

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!

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)

Directions:

Preheat oven to 325 degrees Fahrenheight.

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.

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.

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.

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!

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