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When my husband walked into the house while I was baking these amazing appetizers, the first thing he said was, “Mmmm, what smells so good?” The aroma of this finger-lickin’ meat sauce was just a prelude to the amazing taste that these stuffed mushrooms offered! And don’t stop at mushrooms — I tried it on pulled beef with equally delicious results
36 large stuffing mushrooms, cleaned, stems removed
1/2 cup oil
3/4 cup Alfasi Cabernet Sauvignon or other red cooking wine
salt, to taste
pepper, to taste
1 large Spanish onion, sautéed until golden
1 and 1/2 pounds (3/4 kilogram) ground beef
1 cup Glicks Ketchup
1 cup brown sugar
1/3 cup Gefen Hot n’ Spicy Duck Sauce
3 tablespoons yellow mustard
3 tablespoons fish-free Tonnelli Worcestershire Sauce
3 tablespoons vinegar
1/2 cup Coca-Cola (preferably not diet)
2 teaspoons smoked paprika
1/2 teaspoon salt
1/2 teaspoon Gefen Garlic Powder
1/4 teaspoon pepper
Place mushrooms in a large bowl. Combine oil and wine and pour over mushrooms, then season well with salt and pepper.
Combine sauce ingredients in a large bowl and add half of the sautéed onions to the sauce. Place ground beef in another bowl and mix well to break up any lumps. Add 1/2 cup sauce and the rest of the sautéed onions to the meat and mix well to combine. Season with salt and pepper.
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Place mushrooms, cap side down, on two lightly greased baking sheets, leaving some space between each of them. Using your hands, form meat into balls to fill each mushroom, and place in the center of the cap. The size of the meatball should be relative to the mushroom it is being placed in. Drizzle each mushroom with a tablespoon of reserved sauce.
Place baking sheets in oven and bake for 20 minutes. Remove from oven and drizzle each meatball with additional sauce.
Return to oven, alternating the trays on top and bottom oven racks, and bake an additional 15 minutes. Serve immediately.
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great idea and the whole house smelled delicious! personally, was way too sweet for my family. so next time i will halve the amount of sugar. i sauteed 6 cloves of chopped garlic with the onions. also, we dont have this kind of worsteshire sauce readily available in israel, so i used soy sauce. and instead of the hot and spicy sauce i used 2 tsp of dried chili peppers and another 2 tsp of vinegar. and we dont use cola, so i used beer. it was a very impressive start to a sheva brachos! thank you so much.