Meatball Stuffed Mushrooms

Dishplay_it with Myriam
by Dishplay_it with Myriam
8 servings
30 min

Hello Foodie friends,

With Fall around the corner, here is an easy delish recipe to start this season.

This meatball stuffed baby bellas mushrooms are great for appetizers or dinner served with side salad or pasta.

I was making meatballs and decided to use the baby portobella mushrooms to create a great recipe. Topped with the delicious Sonoma gourmet vodka sauce, topped with pecorino romano and fresh basil. Simply delicioso!

Using good quality ingredients is the key to bring tasty healthy recipes to your dinner table. Here are the star ingredients:

  • meatball using organic pasture raised beef
  • portobello mushrooms
  • sonoma gourmet vodka sauce
  • fresh pecorino romano
  • fresh basil

A tasty delicious recipe to enjoy as an appetizer or dinner.

Simply delicious and easy recipe.

First add a layer of the vodka sauce, then stuff the mushrooms with pesto and meatball, then top off with sauce and pecorino romano.

Let's Dishplay it together and ELEVATE home cooked meals!



Meatball Stuffed Mushrooms
Recipe details
  • 8  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 8 large baby portobello mushrooms cups
  • 1 cup of Sonoma Gourmet Vodka sauce
  • 1/4 cup of parmesan cheese
  • 8 tsp of pesto sauce
  • 8 meatballs
  • 1 Tbsp of olive oil
  • fresh basil for garnish
  • Meatballs recipe:
  • 1/2 lb of lean ground beef
  • 1 egg
  • 2 Tbsp of bread crumbs
  • 1 tsp of Italian seasoning mix
  • 1 grated garlic clove
  • 1 Tbsp of chopped spinach

First make the meatball. In a large bowl mix the meat, seasonings, spincah, egg and brad crumbs. Separate mix into 8 ball and roll them to make the meatballs and set aside
Get the baby porto bellas mushrooms, clean them with wet wipe and cut the stem and clean the guilds
in a baking dish add some of the vodka sauce.
Then add a layer of the mushrooms
Add a tsp of pesto sauce on each mushroom cup
Add one meatball to stuff the mushrooms
Top off with sauce and freshly grated pecorino romano
Bake at 375 for about 20 minutes