Picadillo is a dish we grew up eating weekly. We ate a lot of ground beef – I think it was because it was affordable and could go a long way by simply adding some veggies. It was often made as a filling in dishes such as tacos and burritos. The name picadillo comes from the Spanish word “picar,” which means “to mince” or “to chop”. In this recipe be prepared to chop some bell peppers, onions, and tomatoes making this picadillo very flavorful.
Just making this picadillo smelled like grandmas house and brought back so many memories of the soft fried tacos she used to make. Grandma used to add potatoes and jalapeños to her picadillo, but I chose to keep this picadillo fresh, simple, and light. Although I omitted a couple of ingredients I left the main ingredients that grandma always included, which was lots of onions, tomatoes, and garlic.
This is a simple recipe to make, and instead of filling tortillas for tacos and burritos I used it as a filling to fill Portobello mushrooms. I’ve made this dish many times for my family and for guests and was first inspired by a recipe by Ben, a fellow foodie in Mexico. In his picadillo he adds raisins, which is pretty darn spectacular. If you want to try spicy recipes try these poblanos stuffed with picadillo or these turkey and chorizo stuffed portabella mushrooms I developed for Betty Crocker.
Portobello Mushrooms Stuffed with Picadillo
Ingredients:2 tablespoons olive oil 1 onion, chopped 4 cloves garlic, minced 1 pound ground bison or lean ground beef 3 bell peppers, chopped (recommend red, yellow, and orange for color) 3 roma tomatoes, chopped Salt to taste Pepper to taste 3 tablespoons chopped fresh cilantro 6 large portabella mushrooms 6 tablespoons butter 1 ½ cups Oaxaca or asadero cheese, shredded
Directions:Heat oven to 350°F. Line cookie sheet with sides or very shallow baking pan with foil. In a large skillet heat oil over medium heat. Add onion and garlic and cook for about 2 minutes until translucent. Add ground beef or ground bison and brown. Using a potato masher, mash meat so you have small pieces of meat and not big chunks. Add bell peppers, tomatoes, and cilantro. Season to taste. Cook for about 25 minutes until most of the liquid has evaporated. Set aside. Clean mushrooms by gently wiping outsides of caps with damp paper towel or brushing off any dirt with soft brush. Pop out stems by pushing them from side to side until they snap out. With a teaspoon, scrape gills until undersides of caps are mostly clean. Place mushrooms on cookie sheet. Place top side down on cookie sheet and add one tablespoon of butter to each. Fill each mushroom cap with about 1/2 cup picadillo mixture. Sprinkle with cheese. Bake 25 to 30 minutes or until cheese is browned and mushrooms are thoroughly cooked.
I’d love to see what you cook!
Tag #MUYBUENOCOOKING if you make this recipe.
Written by Yvette / Photos by Yvette