Meatloaf never gets old- and especially not in this recipe. The first time I made this I actually used leftovers from my turkey meatballs recipe and got hooked. It’s packed with flavor and the portobello mushroom makes it filling. It’s a great way to cut down on carbs or to add some more vegetables in to your diet.
I like to use this opportunity to look at what I have in my fridge and go crazy. I do the same thing with my summer salads- I have fun. This time I added smaller mushrooms, walnuts, and mozzarella that were in my fridge- but sometimes I’ll add sun-dried tomatoes, dried cranberries, fontina- really, anything that I have lying around. It was really hearty, juicy, and on some level healthy for me (it’s not a lot of cheese- I swear).
Meatloaf Stuffed Portobello Mushroom Cap
1 Portobello mushroom cap
1 tbsp olive oil
3 cloves garlic, minced
1/4 cup baby bella mushrooms, sliced
1-2 tbsp walnuts
1 slice of meatloaf, roughly chopped
Salt and pepper- as needed
1. Preheat the oven to 375. Brush olive oil on the mushroom cap and place, top side up, in the oven for 10 minutes.
2. In a small pan, saute garlic in olive oil until it begins to brown, about 2-3 minutes. Add chopped meatloaf, walnuts, and baby mushrooms to pan. Cook on low for about 5 minutes.
3. Remove caps and flip on to the pan. Add stuffing to the caps and top with a very thin slice or two of mozzarella. Put back in the oven and remove once the mozzarella has melted- about 3-5 minutes or so.
I had my cap with a very berry cranberry sauce (A-MAZE-ING! Kind of like a re-constructed Thanksgiving meal!) but I’ve also had this with brown rice, a bright green salad, roasted asparagus- I’ve even had it on it’s own- it’s that good! I promise!