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These meat stuffed mushrooms, boasting a savory pastrami and cauliflower filling, make an excellent appetizer for any party or gathering. They’ll disappear before your eyes. Better still, the whole dish comes together in one pan.
1 onion, sliced
1 package Meal Mart Sliced Pastrami
1/2 cup Beleaves Riced Cauliflower or regular cooked rice
2 tablespoons brown sugar
2 tablespoons Glicks Soy Sauce
1/2 teaspoon salt
cracked black pepper
chopped scallions
16 ounces stuffing mushrooms (button or baby bellas work well)
Sauté onion until golden.
Add remaining ingredients, and sauté on medium heat until the pastrami and cauliflower are softened, about 10 minutes.
Remove mixture from pan and place in a bowl. Fill the mushrooms. Return the stuffed mushrooms to the pan. Cover pan.
Cook on a low heat for approximately 15–20 minutes or until mushrooms have cooked through.
Top with scallions.
Photo by Vera Newman
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Can I freeze this? I’m wondering if I can freeze this recipe and if so at what stage? How would you suggest heating upon defrosting?
Not a lover of frozen mushrooms. They get very watery. That said, they should last a few days in the fridge.
pastrami stuffed mushrooms So yummy, creative and pretty! It also took really fast to make!