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A tender and tasty dish full of goodness. The simplicity of this mushroom, garlic and beef casserole masks complex and subtle flavours - flavours that you will want to experience again and again.

To make this fine dish you will first need: ½ lb small mushrooms
1 cup finely diced fresh garlic
½ lb butter
1 cup chopped almonds
1 lb ground beef
2 cups seasoned bread crumbs
1 cup grated Swiss or Mozzarella cheese
½ cup grated parmesan cheese
16 large mushrooms

The Method

Trim the large mushrooms and discard the ends. Remove the stems and chop them together with the small mushrooms. Sauté the garlic, chopped mushrooms and almonds in half the butter until they are well done. Add the beef and cook until done to your liking. Add the 1 ½ cups of bread crumbs and mix everything thoroughly. Line the bottom of a greased casserole with 8 large mushrooms, open side up. Press the sautéed mixture firmly over the mushrooms.

Use the remaining eight large mushrooms to entirely cover the sautéed mixture, placed open side down. Sprinkle the mushrooms with grated Swiss or Mozzarella cheese, the remaining bread crumbs and Parmesan cheese. Dot them with the remaining half of the butter and bake at 350ºF for 30 minutes or until the mushrooms are tender.

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