Swedish Meatball-Stuffed Mushrooms
Ingredients
1 c. cream
2 T. unsalted butter
¼ c. minced shallot
1 clove garlic, minced
1 t. nutmeg
1 t. black pepper
1 t. allspice
2 T. salt
¹?³ lb. ground bison
¹?³ lb. ground lamb
¹?³ lb. ground beef
3 lb. shiitake mushrooms, stems removed
Methods/steps
Soak white bread in cream. Melt butter in a sauté pan until it becomes foamy. Add shallots and garlic and gently sauté until they become translucent. Add the spices, then remove from the heat, allowing them to release their oils. Cool completely, then place all of the ingredients except mushrooms (including the bread and cream) in a mixer with a paddle attachment and mix for 2 minutes on medium speed. Roll into quarter-size balls, and stuff into the mushroom caps. Place on an oiled baking sheet and bake at 300° for 15 minutes. Serve warm.
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