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The combination of mushrooms, red wine, meat, and walnuts is a match made in culinary heaven.
10 Portobello mushrooms
1 pound ground beef
1 tablespoon ketchup
1 generous tablespoon Tuscanini Apricot Jam
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1/2 cup walnuts, divided
1/2 cup Alfasi Cabernet Sauvignon or other semisweet red wine
fresh parsley, for garnish
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Rice the stem and scrape out the gills from the mushrooms. Place in a large baking dish (preferably ceramic or Pyrex). Place the rinsed mushroom caps on top of the chopped stem pieces.
Combine the ketchup, apricot jam, spices, and garlic in a mixing bowl. Add the ground meat and mix. Take a quarter cup of walnuts and crush roughly. Add to meat mixture.
Fill each mushroom with a layer of meat mixture. Pour wine slowly over the meat, dividing evenly among the mushroom caps. Top with additional walnuts and bake uncovered for 30 minutes.
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These are a Pesach favorite! So easy and so delicious!