• 20-30 whole cremini mushrooms
  • 1 package Abbot's Butcher Ground "Beef"
  • 1/2 cup sundried tomatoes (in oil)
  • 4 T oil from sundried tomato jar
  • 2 shallots, finely chopped
  • 3 cloves garlic, peeled and minced
  • 1/4 cup finely chopped walnuts
  • 3 T fresh flat leaf parsley
  • 1/2 cup veggie broth
  • sea salt and cracked black pepper


  • Remove the stems / innerds of your mushrooms, and clean them.
  • Preheat your oven to 450F while you prepare the filling.
  • In a skillet, add the sundried tomato oil over medium heat. Once hot, add in your ground beef, shallot, & garlic, and sauté for about 5 minutes.
  • Then add your sundried tomatoes, chopped walnuts, salt / pepper, and ¼ cup of the broth. Bring to a boil, and reduce to a simmer until thickened.
  • Right before stuffing the mushrooms, stir in your parsley. Fill each mushroom cap with the filling, and arrange in a baking dish in a single layer. Add your remaining broth carefully around the mushrooms so they can absorb the liquid while cooking.
  • Place in your oven for 15-20 minutes, until the mushrooms are browned.