You can make these stuffed mushrooms as finger food or serve them with your main meal. They are juicy and flavorful.
Preheat the oven to 350F.
Line an over proof baking dish with aluminum foil.
Lightly grease the foil with olive oil.
Clean the mushrooms and remove the stems.
Chop the stems into small pieces.
Heat the oil in a frying pan on the stove top.
Add the onion and cook a few minutes until soft and transparent.
Add the garlic and red pepper and cook another 2 minutes.
Add the ground beef and chopped mushroom stems and cook until the beef is done. Break into a fine crumbly mixture and stir as it is cooking. Shut off and remove from the heat.
Stir in the horseradish and parsley.
Do a taste test and season with salt and pepper to taste.
Let cool a little so you can handle it then fill each mushroom with the stuffing and place onto the prepared pan.
When all are in the pan pour the wine over the mushrooms.
Place into the preheated oven and bake for 20-25 minutes until the mushrooms are tender.
Sprinkle the Parmesan cheese onto each mushroom and cook another minute or two.
Remove from the oven and let cool a few minutes before placing onto a serving dish.