Beef Roast With Portabella Mushrooms Food

GREEK-STYLE BEEF STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350°F. Coat each mushroom cap with nonstick cooking spray and place on aluminum foil-lined baking pan. Bake in 350°F oven 15 to 17 minutes or until mushrooms are fork tender.
• Meanwhile, preheat large nonstick skillet over medium heat until hot. Add ground beef, cook 5 to 7 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Add mushroom stems, onion, Greek seasoning, garlic and pepper; cook 3 to 5 minutes or until beef is thoroughly cooked and onion is translucent. Stir in spinach and 1/2 cup feta. Keep warm.
• Evenly divide beef mixture among mushroom caps (about 1 cup each), mounding as needed. Top with tomatoes, remaining 1/4 cup feta and olives. Top with tzatziki, balsamic glaze, salad dressing, red peppers and cucumbers, as desired.

BEEF FILETS WITH PORTOBELLO SAUCE

Steps:

• Place a large skillet coated with cooking spray over medium-high heat; brown steaks on both sides. Remove from pan., Add mushrooms and wine to pan; bring to a boil over medium heat, stirring to loosen browned bits from pan. Cook until liquid is reduced by half, 2-3 minutes. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil., Return steaks to pan; cook, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-2 minutes per side. If desired, sprinkle with chives.

BEEF SIRLOIN TIP ROAST WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat; fry roast in hot oil until browned on both sides, about 10 minutes. Pour mushrooms and 1 cup beef broth over roast. Sprinkle with onion soup mix.
• Bake in preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 90 minutes. Remove roast from Dutch oven to a platter, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
• Whisk cornstarch and remaining 1/4 cup beef broth in a bowl and stir into Dutch oven with mushrooms and pan drippings. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes. Serve over sliced beef.

PORTOBELLO ROAST BEEF HOAGIES

Steps:

• Spread cut sides of buns with 2 tablespoons butter; sprinkle with Italian seasoning and garlic salt. Set aside. , In a large skillet, saute the beef, mushrooms, rosemary and pepper in remaining butter until mushrooms are tender. Spoon onto buns; top with cheese. , Place on a baking sheet. Broil 2-3 in. from the heat for 2-4 minutes or until cheese is melted. In a small bowl, combine sour cream and horseradish; serve with sandwiches.

STUFFED PORTOBELLO MUSHROOM RECIPE

Steps:

• Remove and discard stems from mushrooms. Clean mushroom caps by wiping with a clean, damp kitchen towel.
• Melt butter in medium skillet on medium heat. Add garlic; cook and stir 1 min. or until tender. Add mushroom caps, with top-sides down, to skillet; top evenly with tomatoes, basil and meat. Add water to skillet; cover. Reduce heat to medium-low. Cook 8 min. or until mushrooms are tender
• Place 1 cheese slice on each topped mushroom; cover. Remove from heat. Let stand 1 min. or until cheese begins to melt.

SLOW COOKER BEEF ROAST WITH PORTABELLA MUSHROOMS

Steps:

• Mash garlic to a paste and rub evenly over entire roast.
• Place roast in a slow cooker, fat side up.
• Pour the rest of above ingredients in a bowl and blend well.
• Pour above mixture over roast.
• Cover and cook on low 7-10 Hours.
• If meat is not too lean it will add moisture to soup mixture as it cooks. When roast is finished, remove from slow cooker and pour the juices into a seperate container or measuring cup. Let the fat rise to top. Drain off fat and pour juices into a saucepan. For thicker "Gravy", simply Pour juices into large saucepan, mix 2-3 tablespoons of flour(Depending on how much liquid you have to work with) with 2-3 tablespoons of cold water until it has no lumps. Pour flour mixture into meat juices in saucepan and bring to a boil, (whisking constantly) reduce heat and whisk continuously until mixture thickens. About 1 minute. Remove from heat and serve as a gravy or transfer meat to a serving platter, slice meat thin and pour over beef before serving.

ROASTED PORTOBELLO MUSHROOMS

Steps:

• Heat oven to 400 degrees F with rack set in upper-middle position. Remove stems from mushrooms and discard or reserve for another use. Using a dinner spoon, scrape out dark gills from inside mushroom caps.
• Brush insides and outsides of mushrooms with oil then season with salt and pepper. Arrange mushrooms, gill side up, on a baking sheet and roast until tender and beginning to brown, about 15 minutes.
• Flip mushrooms, discard any accumulated juices, and roast until mushrooms are brown and slightly dry, about 5 minutes more.

BRISKET WITH PORTOBELLO MUSHROOMS AND DRIED CRANBERRIES

Steps:

• Preheat oven to 300°F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil.
• Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated).
• Transfer sliced brisket and sauce to platter and serve.