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Stuffed Mushroom Beef Roll

By

IC cookbook by Bev Laumann

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Ingredients

  • Meat
  • 1/3 c beef broth
  • 1/2 c quick cooking oats
  • 1/4 c chopped mushrooms
  • 2 lbs very lean ground beef
  • 2 eggs
  • 1 slice whole wheat bread, crumbled
  • 1/2 t garlic powder
  • 12 t salt
  • dash of pepper
  • Filling
  • 1 c chopped mushrooms
  • 2 T butter
  • 1/2 t dried basil
  • 6 oz Muenster cheese, thinly slices (***cut off the orange part)
  • 1/8 t dried oregano

Details

Preparation time 40mins
Cooking time 120mins

Preparation

Step 1

In a large bowl combine all of the ingredients for the meat, mixing and kneading very well.
Cover a cookie sheet or wooden board with a large piece of foil so cleanup is easy. Wet hands and spread out meat mixture on foil so that it forms a rectangle about 14x10. It should be about 3/4 in thick. Place whole thing in the refrigerator for 20 min.
Meanwhile, start making the filling by melting butter in saucepan. Add chopped mushrooms, dried basil, and oregano. Cook mushrooms over med heat until most of the moisture is evaporated.
Preheat oven to 350. Remove meat from frig and spread mushroom mixture evenly on m eat. Cover mushrooms with slices of cheese. Leave a one in margin around edge of meat uncovered by cheese, so that the filling doesn't ooze out.
Roll up meat, starting at a narrow side. Lifting foil as you roll helps. When you reach the end, fold down ends of the meat and crimp. Place the roll seam side down in a 9x5 loaf pan. bake for 1 hr and 20 min or until meat is done. Cool 10 min before slicing.

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