Mushroom Caps Stuffed With Beef Short Ribs

By Joelene

Ingredients

• 4-5 pounds beef short ribs, cut into 3-inch pieces
• 1 can of beef broth, 13 ounces
• 1 yellow onion, quartered
• 16 baby bella mushrooms, stems removed
• 2-3 tablespoons of extra-virgin olive oil
• Sea salt and freshly ground black pepper
• 1/3 cup hoisin sauce
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• Grated fresh ginger, to taste

Preparation

Step 1

To prepare ribs, place in a slow cooker. Cover with broth and onion, and cook on low for about 8 hours. This step can be done a day in advance. Preheat oven to 350 degrees. Place mushroom caps on a sheet tray stem side down. Drizzle with olive oil, salt and pepper and bake for about 20 minutes at 350 degrees. Shred cooked beef ribs. In a large mixing bowl, combine hoisin sauce, soy sauce, garlic and ginger and stir. Add meat and mix well. Fill each mushroom cap with beef mixture. Place on sheet tray and reheat 4 to 5 minutes, or until hot. Serve immediately.

Makes 16 servings.

Approximate values per serving: 376 calories, 20 g fat, 8 g saturated fat, 82 mg cholesterol, 11 g carbohydrates, 37 g protein, 339 mg sodium, 2 g fiber, 48 percent of calories from fat.