Stuffed Portobello Mushrooms

4 large portobello mushrooms. 3T butter 4 cloves garlic, chopped 1 lb. ground beef ⅓ cup unseasoned breadcrumbs ½T capers, chopped salt and pepper to taste pinch of nutmeg 1 medium onion, chopped 1T flat leaf parsley, chopped 3T grated Parmesan cheese 3T unseasoned breadcrumbs

Wipe mushrooms with a damp cloth. remove stems, chop and reserve. Remove the gills from the mushrooms and discard. In a large skillet heat 3T butter; cook onion and garlic 4 to 5 mimutes over medium heat. Add the ground beef and cook 7 to 10 minutes, stirring to ensure the meat is evenly browned and large chunks are broken up. Mix ⅓ cup breadcrumbs, parsley, capers, chopped mushroom stems and nutmeg and add to meat; season well with salt and pepper. Stir well to combine. Place mushrooms on a jelly roll pan and fill with meat mixture. Cover with foil and bake in a 350 degree oven for 15 minutes. Remove foil and top meat mixture with combined mixture of Parmesan cheese and 3T unseasoned breadcrumbs. Return to oven and bake an additional 15 minutes.