MEATLOAF STUFFED PORTABELLAS
6 portabella mushrooms
6 slices of pancetta, thinly sliced
1 hot Italian sausage, removed from casing
12 ounces ground beef
1 onion, grated
1/4 cup sun-dried tomatoes, minced
2 garlic cloves, minced
1/4 cup plain bread crumbs
1/2 cup freshly grated Parmesan
1/4 cup fresh parsley, chopped
2 teaspoons oregano
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
Preheat the oven to 400ºF.
Remove stems from the portabellas and chop finely. With a spoon, scrap away the gills to make a bowl for the meatloaf.
Rub the caps of the mushroom with olive oil and place on a baking sheet lined with aluminum foil. Set aside.
In a large bowl add the sausage, ground beef, bread crumbs, onion, garlic, sun-dried tomatoes, mushroom stems, parmesan, oregano, parsley, egg, salt, and pepper. Combine mixture but do not over mix.
Divide the filling among the 6 mushroom caps. Top with 1 slice of pancetta
Bake for 30 minutes
Remove from oven and serve immediately.
The baking sheet will have the juices that the mushrooms and meatloaf have released, and you don’t want them sitting in that, so transfer to a storage container if not eating them right away.
These mushrooms are so hearty and filling that it just needs a side salad to finish the meal.
I consider this a low carb meal even though there are breadcrumbs. But for people who are really strict, they can easily swap the breadcrumbs for almond flour.