Stuffed Portobello Mushrooms

Ingredients

• 0.5 cup beef stock 
• 0.5 cup breadcrumbs 
• 2 tablespoons sauerkraut brine 
• 1 pinch cayenne 
• 4 ounces cream cheese 
• 3 cloves garlic minced
• 8 ounces ground beef 
• 1 cup mushrooms mixed chopped
• 2 tablespoons olive oil plus more for drizzling
• 2  portabello mushrooms stemmed
• 2 servings salt and pepper black freshly ground
• 0.3 cup sauerkraut 
• 0.5  shallots minced

Equipment

• bowl
• frying pan
• broiler

Directions

1. Heat a skillet over medium heat and add the olive oil.
2. Add the garlic and shallots to the skillet and saute until softened.
3. Add the ground beef and cook until browned, stirring occasionally.
4. Add the stock and simmer until the liquid is reduced.
5. Add the chopped mushrooms and cook until softened.
6. Add 1 tablespoon salt, 1/2 teaspoon pepper, cayenne, sauerkraut and brine. Cook until all liquid is absorbed. Stir in all the cream cheese except 1 tablespoon.
7. Preheat the broiler.
8. Drizzle the mushroom caps with olive oil and stuff with the beef mixture.
9. In a small bowl, combine the breadcrumbs, the remaining cream cheese and some salt and pepper. Divide the breadcrumb topping over the stuffed mushrooms and broil until bubbly, 3 to 4 minutes.