It was a rainy day in Vancouver today, and I wanted to make something more or less substantial for dinner. Unfortunately, I was absolutely starving by the time I finished buying groceries and ended up eating a burger before cooking dinner! Oh, such a waste of appetite 🙁 Still, this is something quick and fun to make!
First make your meatballs. I mixed together ground beef, parsley, chopped onions and garlic, an egg, breadcrumbs, olive oil, and worcestershire sauce. Season with salt and pepper. Use an ice cream scoop to form meatballs and place on a baking sheet. You can also double this recipe and freeze the meatballs for future use in tomato sauce. Also, this generally tastes better if you mix in some ground pork too. I didn’t get any because I was lazy. Pop the meatballs in the oven on the centre rack.
Then, take the stems from the portobello mushrooms, and blend with garlic, arugula, olive oil, parmesan, butter, and salt. Spread this mixture on the portobello mushrooms.
Top with a tomato slice, a bit of butter, and lots of grated parmesan. Bake on top rack.
By the time the cheese is nice and brown on the mushrooms, the meatballs will be done too, provided you didn’t make them too big.