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!