On a string of hits from Everyday with Rachael Ray, I wanted to make this delicious sounding meal, but could not think of a way to make it meat free; instead I substituted ground turkey for the ground beef. I know there's got to be a way to make it meat free without using tofu (I wonder, though, how it would be with tempeh?), but I haven't given that a try yet.
This was so delicious. It was another one of those meals the boys wouldn't eat, but my husband and I both loved it!
Everyday with Rachael Ray
4 large portobello mushroom caps, gills scraped
2 tablespoons extra virgin olive oil (EVOO), plus more for brushing
Salt and pepper
1 pound ground beef, at room temperature
1 small onion, chopped
2-3 cloves garlic, chopped
3 tablespoons Worcestershire sauce
1 teaspoon dried marjoram or oregano
1 cup watercress, chopped and packed
1/2-3/4 cup panko breadcrumbs
1/2 cup grated Pecorino Romano cheese
1 1/2 cups shredded provolone cheese
Pre-heat the oven to 425°F.
On a rimmed baking sheet, brush the mushrooms with EVOO and season with salt and pepper; situate them rounded-side up. Roast until softened, 8-10 minutes.
Meanwhile, in a large skillet, heat 2 tablespoons EVOO, two turns of the pan, over medium-high heat. Pat the beef dry and add it to the skillet; season with salt and pepper. Cook, stirring, until browned, about 5 minutes. Add the onion, garlic, Worcestershire sauce and marjoram (or oregano). Cook until the onion and garlic are softened, about 5 minutes. Add the watercress to wilt. Stir in the panko. Remove the pan from the heat; stir in the Pecorino Romano.
Flip the mushroom caps over so they're rounded-side down and fill them with the meat mixture, mounding a quarter of the beef into each cap. Top with the provolone and return to the oven to melt the cheese, 7-8 minutes.