Button Mushrooms Stuffed with Minced Meat with Lemon Basil and Grapes Recipe

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This recipe is really amazing and fast to cook, considering the fact that button mushrooms contain 17 different vitamins, the benefits from this dish increase dramatically. This dish has a long history in my house, it was cooked without cheese and grapes, but I decided to add the sweet twist to it. The bitterness of cheese and button mushrooms combined with sweetness of grapes and lemon basil make the combination very rich and the taste palette wider.
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  • 8 big button mushrooms
  • 1/2 pound minced pork meat
  • 1/4 white onion, peeled and finely chopped
  • 1 pinch salt
  • 1 pinch black pepper
  • 8 lemon basil leaves
  • grapes
  • 2 pieces provolone cheese slices
20 mins
  • Take the button mushrooms stalks away. Clean out the inside of the mushroom and peel the skin (optional), wash carefully.
  • Chop the onion, mix with minced pork, and season very well.
  • Take the washed button mushroom caps and put them near you. Form the meatball out of the meat and put the meatball inside the button mushroom cap.
  • Repeat with all 8 mushroom caps. Set them on a baking dish and bake at 350 degrees F. for 17 minutes.
  • **Tip: Don't forget to add water into the baking dish (1/2 cup).
  • While the mushrooms are baking take the cheese slices and cut them in quarters; set aside. Take the seedless grapes, cut it in slices and set aside. Wash the lemon basil leaves.
  • In 17 minutes take your button mushrooms out of the oven, cover with cheese and set to bake for 3 more minutes.
  • In 3 minutes, take the mushrooms out and decorate with sliced grapes and lemon basil.
  • Serve warm.
  • Enjoy!
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