Savoury Mince Stuffed Mushrooms
Serves: 4 | Prep: 10 minutes | Cook: 35 minutes
- SAVOURY MINCE
- 2 tbsp oil
- 1 large onion, finely chopped
- 1kg organic beef mince
- 1 tbsp plain flour
- 1 large carrot, finely diced
- ½ cup (125ml) Rosella Organic Tomato Sauce, plus extra to serve
- 1 tbsp Dijon mustard
- 3 tbsp soy sauce
- 1½ cups (375ml) organic beef stock
- 1 x 300g canned corn kernels, drained
- 200g green beans, ends trimmed and diced
- STUFFED MUSHROOMS
- 4 large portobello mushrooms, stalks trimmed
- ¾ cup (90g) grated cheese
- Chopped parsley for garnish
- Green salad, to serve
Heat oil in a large pan over medium-high heat. Add onion and cook for 3 minutes to soften.
Add mince and cook, stirring and breaking up lumps until brown and crumbly. Stir in flour and cook for 1 minute. Add carrot and stir through.
Stir in tomato sauce, mustard, soy sauce and beef stock and mix well. Bring to a simmer. Reduce heat to medium. Cover and simmer for 10 minutes.
Add corn and beans and cook for a further 10 minutes, uncovered. Remove and cool. Set aside ⅓ of the mixture for stuffed mushrooms. Pack remaining savoury mince into freezer safe containers. Label and freeze.
Preheat oven to 200°C/180°C (fan-forced) and line a baking tray with baking paper.
Place mushrooms onto tray and spoon ⅓ cup of savoury mince into the centre of each. Top with cheese. Bake 10-12 minutes. Sprinkle with parsley and serve with more tomato sauce and green salad.
Our Favourite Recipes
We’ve made it easy for you to cook up a storm with Rosella. Easy, exciting and delicious recipes we’ve carefully selected that are simple and tasty that the whole family will love. Stay up-to-date via Facebook and share your recipes with us. We’d love to hear how you use our products to create new recipes or family favourites.