Wild hair idea to make some big meatballs and stuff them with portobello mushroom and cheese. My oldest son has celiac and is zero gluten, so had to use gluten free bread crumbs, which reminded me of rice crispys . Actually worked well, and tasted great.
To make the stuffing, I sauté some mince garlic in butter, then add onion cook a few minutes then add chopped portobello and a splash of white wine. Reduce until moister is reduced by half.
for the meat mix, I used ground pork (wife has developed allergy to beef) gluten free bread Crumbs, minced onion, garlic, Italian seasoning, 2 eggs, 2tsp. Chicken bullion granules and mix.
To finish the now cooled stuffing, I added ricotta cheese, Parmesan cheese and fresh minced basil.
made baseball sized meatballs then formed them into a cup and filled with stuffing. Closed them up but left the opening for possible expansion.
On to the kettle over lump until 150* internal then covered to rest.
made up some GF pasta for the boy but mother and I had angel hair with some red sauce made from Italian tomatoes grown in the Parma Region. Delicious. (From a jar)
For a wild hair idea, this came out delicious. Oh, and the meat in the sauce was a leftover meatball that just wasn’t big enough to stuff, so I tore it up and cooked it in the sauce.
Thanks for stopping by.
To make the stuffing, I sauté some mince garlic in butter, then add onion cook a few minutes then add chopped portobello and a splash of white wine. Reduce until moister is reduced by half.
for the meat mix, I used ground pork (wife has developed allergy to beef) gluten free bread Crumbs, minced onion, garlic, Italian seasoning, 2 eggs, 2tsp. Chicken bullion granules and mix.
To finish the now cooled stuffing, I added ricotta cheese, Parmesan cheese and fresh minced basil.
made baseball sized meatballs then formed them into a cup and filled with stuffing. Closed them up but left the opening for possible expansion.
On to the kettle over lump until 150* internal then covered to rest.
made up some GF pasta for the boy but mother and I had angel hair with some red sauce made from Italian tomatoes grown in the Parma Region. Delicious. (From a jar)
For a wild hair idea, this came out delicious. Oh, and the meat in the sauce was a leftover meatball that just wasn’t big enough to stuff, so I tore it up and cooked it in the sauce.
Thanks for stopping by.
