Portobello Mushrooms Stuffed with Meat in Reduced Wine Sauce


1 packet of portobello mushrooms
200 gr. ground beef ribs
40 gr. pine nuts
1 bunch of cilantro
1 teaspoon cumin
1/2 teaspoon salt
1 tablespoon brown sugar
4 cups of red wine
2 garlic cloves


Preparation of mushrooms:
Cut stems off mushrooms.
Place the meat in a bowl, add the pine nuts, chopped cilantro and cumin, and mix.
Form balls from the mixture and stuff into mushrooms.
Chill the mushrooms in fridge for 2 hours.
After 2 hours, place the mushrooms in 160°C preheated oven for 20 minutes.
Remove from oven.

Preparation of sauce:
Place in a small pot: wine, chopped garlic, brown sugar and bring to boil.
After mixture boils, add the stuffed mushrooms and simmer for 10 minutes on a low flame.