Mini Mushroom Cups filled with Spicy Beef

Makes 20

Ingredients (makes 20)

• 500g lean grass fed beef or lamb mince.

•  2 cloves of garlic, minced (or ½ tsp garlic powder)

• ½ tsp cayenne pepper (or to taste)

• 2 Tbsp chopped parsley (leaves only and reserve the stalks for your Alkagizer)

• 2 tsp extra light olive oil

• 20 small mushroom cups (I like Swiss Browns for this recipe because they’re firmer and hold their shape better)

Directions

• Preheat oven to 200deg C (390deg F)

• Heat a pan on high and add the oil.  Allow to heat and then add the onion and sautee until soft and lightly coloured. 

• Add the mince and brown all over.  

• Add the garlic and mix through, the the chopped parsley and cayenne pepper if using.  Mix and heat through

• If your mince is watery, keep simmering until all of the liquid has evaporated, being careful not to burn it.

• Remove the stems from the mushroom caps and wipe them with a paper towel to remove any dirt.  The drizzle the caps with a little olive oil.

• Place the mushrooms cap side down on a lined baking tray then squish the beef into little balls that will fit into each upturned cap.

• Pop them into the oven for 10-15min (whtch though.  You don’t want the mushrooms to c collapse and get all soggy.)