Hey, a new recipe…sort of! I saw this recipe on Pinterest, which leads into this recipe.
I made a few changes to her recipe.
- After shredding the roast (in my Kitchen Aid mixer), I put it back into the sauce and added more of the aged balsamic to the roast. It needed more flavor.
- I took the roast beef out of the sauce and then stuffed the mushrooms. I didn’t add the roast beef to the sauce after it simmered, since it had some of the non-reduced sauce on it already.
- I reduced the sauce while the stuffed mushrooms were cooking (saving time here for a weeknight dinner).
- I used regular old white stuffing mushrooms and not portabellos.
- I baked them in a muffin tin, so they didn’t fall over.
- I added grated romano cheese in the last 10 minutes or so, and also most of the reduced sauce on top at that time.
It was pretty dang good!
Of course the kids were all, “Are these mushrooms? They look like mushrooms.”
Brian: “No, they aren’t mushrooms.” He thought it was bread underneath at first.
Me: “It is a vessel for the roast beef”
Kids: “It’s not a mushroom?? It looks like a mushroom.”
Me: “It’s a vessel.” Note: I did not confirm nor deny the presence of said mushroom. It is all about diversion tactics when dealing with small people that don’t want to eat any form of vegetation.
Eventually, I did own up to the fact that it was, indeed, a mushroom. After they ate a few bites, that is…
Sneaky, sneaky Mommy. 😉
That looks absolutely delicious! I totally pinned it too 🙂