Beef and Cheddar Portobello Mushrooms

Beef and Cheddar Stuffed Portobello Mushrooms

INGREDIENTS

• 2 tablespoons Unsalted Butter 
• 1/2 medium Yellow Onion 
• 1 package Stahlbush Island Farms Brown Rice and Black Beans 
• 6 large Portobello Mushroom Caps, stems, and gills removed 
• Olive oil, Salt, and Pepper, for seasoning the mushroom caps 
• 1 pound Ground Beef 
• 1 1/2 cups Grated Cheddar Cheese 
• 2 large Eggs 
• 1 sleeve (4 ounces) Ritz Crackers, crumbled 
• 1, 8 ounces can Tomato Sauce 
• 2 tablespoons Worcestershire sauce 
• 1 1/2 teaspoons Kosher Salt 
• 1/2 teaspoon Fresh Cracked Black Pepper 
• Green Onions, for garnish, optional 

INSTRUCTIONS

1. Preheat the oven to 400˚F. 
2. In a large skillet, melt the butter over medium heat and add the onion to the pan, cook until translucent, 5-6 minutes. Add the Stahlbush Island Farms Brown Rice and Black Beans and cook, stirring frequently, until the rice and beans are warmed through and begin to stick in the pan a bit. Turn off the heat and remove the pan from the stove. Set aside to cool for 10 minutes. 
3. While the onion/rice mixture is cooling, remove the stems and gills from the mushroom caps and slather them with olive oil, and season both sides with salt and pepper. Place on a parchment or foil-lined baking sheet. Set aside. 
4. In a large mixing bowl, add the beef, cheddar, eggs, crackers, half the tomato sauce, Worcestershire, 1 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/3-1/2 the onion/rice mixture. Stir until everything is well combined. 
5. Fill each of the seasoned mushroom caps with some of the mixtures until they are all filled and all the mixture has been used. 
6. Place the filled mushroom caps in the preheated oven for 30-35 minutes until the cheese is melted and an instant-read thermometer reads 170˚F. 
7. Warm the remaining onion/rice mixture with 1/4 cup water and serve a scoop of it under each mushroom. 
8. Top with green onions if desired.