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- 1 dozen button mushrooms large
- 1/2 large onion diced
- 3 cloves garlic minced
- 1 inch fresh ginger minced or 1 tsp dried ground ginger
- 2 tsp butter or coconut oil
- 2 tblsp cilantro chopped
- himalayan sea to taste
- pepper to taste
- 8 oz ground beef lean
Ingredients
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1. Preheat the oven to 350 F.
2. Clean mushrooms, and remove the stems. You may want to scoop out the gills to create more space for the filling. Chop the stems.
3. Prep the rest of the veggies: dice the onion, mince the garlic and ginger and chop the cilantro.
4. In a skillet over medium heat, add butter or coconut oil and then sauté the garlic and ginger for about 30 seconds. Add the onion and diced mushroom stems and cook until softened.
5. Remove from the heat, put into a large bowl and let cool. Add cilantro, Himalayan sea salt, pepper and lean ground beef. Stir to combine.
6. Arrange the mushroom caps on a foil-lined sheet. Make 1.5 ounce balls out of the ground beef mixture and place into each cap.
7. Bake for 20 minutes.
Serving Size = 2 1.5 ounce Mushrooms