Meatloaf Stuffed Portobello Mushrooms

While grocery shopping, I noticed a beautiful display of portobello mushrooms and knew this would be something fun and delicious to work with. It took me a few days to figure out what I wanted to do with them, and then it hit me, meatloaf stuffed into the mushroom caps. I wanted them not to be full of fresh veggies and early spring herbs from the garden. It was a perfect meal, with the weather still chilly in the early spring. I will definitely be making this recipe again.

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½ Cup bread crumbs. We used stale pita chips and cheese crackers ground up in a food processor.
6 portobello mushroom caps
2 Garlic cloves
3 Medium carrots
4 Ribs of celery hearts sliced
1 Medium yellow onion chopped
½ Cup total of fresh oregano, parsley, Mexican tarragon
1 Jalapeno - chopped (optional)
3 Small sweet peppers - chopped
2 lbs Ground sirloin
3 Eggs
2 Tablespoons Worcestershire Sauce
Teaspoon Salt and Pepper

Preparation Time - 1 hour Servings 6-10

To prepare the dish, preheat the oven to 375 degrees.
Begin by removing the stems of the mushrooms and brushing the portobello mushroom caps with olive oil. Sprinkle salt and pepper on them.
While a food processor can save time, it is not required. You can grind crackers and pita chips (or use bread crumbs) and place them in a large mixing bowl.
Dice a medium to large yellow onion and add it to the bowl.
Chop garlic, grate carrots, slice celery, and chop herbs and peppers, adding them to the mixing bowl.
Add ground meat, cracked eggs, Worcestershire, salt, and pepper. Mix all ingredients with your hands, but be careful not to overmix, as it can make the meat tough.
Gently form the mixture into balls and place them on the mushroom caps. If you have an extra meat mixture, you can shape it into additional meatballs. These can be frozen or used for another meal later. Place the meatballs on a separate baking sheet since they require less time in the oven.
Bake the mushroom caps for 35 minutes and the meatballs for 25 minutes. Ensure that the meat is browned and not charred by monitoring the oven toward the end of the cooking process.
Serve the dish with a simple side salad, and enjoy!