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My mother makes a great Pesachdig burger recipe, but it’s gebrochts! Since my husband doesn’t eat gebrochts, I’ve been looking for a great ground-meat recipe that could serve as a stand-in. Even if you aren’t a mushroom fan and want to make these as meatballs, don’t omit the minced mushrooms in the meat mixture. You don’t taste it, but it adds a depth of flavor and really lightens up the texture
3 (12-ounce/340-gram) containers cremini mushrooms, cleaned and stems removed
1 pound (450 grams) lean ground beef
1/2 medium Yukon gold potato, grated
1 tablespoon white onion, grated
2 tablespoons ground walnuts
1 egg
2 tablespoons chopped parsley or 6 cubes Gefen Frozen Parsley
1 and 1/2 teaspoons salt
pepper, to taste
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
In the bowl of a food processor, pulse four of the mushrooms for a few seconds or until finely minced (you can also finely chop by hand).
Combine the minced mushrooms with the beef, grated potato, grated onion, walnuts, egg, parsley, salt, and pepper. Lightly mix by hand until fully combined.
Line a baking pan with Gefen Parchment Paper and lay out the mushrooms.
Stuff each mushroom with some of the meat mixture, taking care not to overfill. You may have some extra meat or mushrooms leftover, depending on the size of the mushrooms.
Spray the tops with cooking spray and bake for 30 minutes, or until browned and the meat is cooked through.
Photography: Moishe Wulliger Styling: Renee Muller
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