Beef and Sweets Stuffed Portobello Mushrooms

I think we must have about 80 pounds of ground beef in our freezer (and countless pounds of other cuts).  This last Fall, we purchased half a cow from a 4-H and FFA auction.  We liked the idea of supporting a local kid who was raising good food the right way.  

Having what seems to be a never ending supply of ground beef has given me a challenge to come up with different uses for it.  As much as I love a good burger, I need some variety. 

Beef and Sweets Stuffed Portobello Mushrooms

Ingredients: 

1 lb ground beef

1 medium sweet potato, shredded

1/2 large onion (or 1 small onion), diced

1 clove garlic, minced

1/2 - 3/4 tsp adobo seasoning (depending on your spice tolerance)

1 tsp oregano

salt and pepper, to taste

4 portobello mushroom caps, stems removed

Instructions:

1.  Preheat oven to 375 degrees.

2.  In a large skillet, brown the ground beef with the diced onion and minced garlic.

3.  When the meat is almost done, add in the grated sweet potatoes, adobo seasoning and oregano.  Add salt and pepper to taste.  Cook until the meat is done and the sweet potatoes are tender.

4.  Fill each mushroom cap with the meat mixture and place in a shallow baking dish.  

5.  Bake for 15 - 18 minutes, or until the mushrooms have softened, and the meat mixture has browned on top.

Note:  If you don't happen to have 80 pounds of ground beef in your freezer, ground pork or turkey would also work well.