Stuffed Mushroom Beef Bites

Stuffed Mushroom Beef Bites

This Bourguignon recipe makes about 4 cups, which is enough for 2 people if you set aside some to make Mushroom Beef Bites for a party. To serve as an elegant dinner, consider serving along a roasted Portabella mushroom cap. Top servings of Bites and/or Bourguignon with grated Parmesan and minced parsley.

15 Minutes

RatingDifficultyIntermediate

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Stuffed Mushroom Beef Bites

Servings250 Servings
Prep Time40 minsCook Time2 hrs 10 minsTotal Time2 hrs 50 mins

 50 white mushrooms, about the size of a walnut, approx. 13 oz (390 g)
 3 (1.5 kg) Boneless Beef Simmering Short Ribs (chunky cut, about 5), Simmering Steak or Stewing Beef such as Shank or Blade
 Salt and freshly ground pepper
 10 slices bacon, approx. 6 oz (170 g ), diced
 1 onion, diced
 2 cloves garlic, minced
 1 tsp dried thyme leaves
 0.50 tsp EACH salt and freshly ground pepper
 0.50 cup red wine
 0.50 low-sodium beef broth
 0.25 cup minced fresh parsley

1

Remove stems from mushrooms, reserving mushroom caps for the Mushroom Beef Bites. Finely chop the stems and set aside.

2

Trim fat from meat. Season all over with salt and pepper. Heat oil over medium-high heat in Dutch oven or large heavy pot; add beef and brown all over. Remove beef and set aside. Drain all but 2 tbsp fat from pan.

3

Add bacon, chopped mushroom stems and cook, stirring until translucent, about 10 minutes. Add onions, garlic, thyme, salt and pepper. Cook until onions are softened, about 2 minutes. Pour in red wine and beef broth. Return short ribs to pot; bring to boil. Cover and cook in a 325˚F (160 ˚C) oven, until meat is fork-tender, about 1 ½ to 2 hours.

4

Add ¼ cup parsley; stir to combine. Set aside 2 cups of Bourguignon to make the Mushroom Beef Bites. Use 2 forks to shred the beef bourguignon intended for the Bites; cover and refrigerated for up to three days.

To Make Mushroom Bites
5

Place mushroom caps hollow side down on parchment paper-lined or greased rimmed baking sheet. Brush caps with some vegetable oil and sprinkle with ½ tsp EACH salt and pepper. Bake in 400˚F (200˚C) oven until slightly softened, about 8 minutes. Let cool slightly and drain off liquid.

6

Turn mushroom caps hollow side up. Spoon scant tablespoon shredded beef bourguignon into each mushroom cap and heat in 400˚F (200˚C) oven until bubbling. Top with a sprinkling of grated Parmesan and 2 tbsp chopped fresh parsley.

Ingredients

 50 white mushrooms, about the size of a walnut, approx. 13 oz (390 g)
 3 (1.5 kg) Boneless Beef Simmering Short Ribs (chunky cut, about 5), Simmering Steak or Stewing Beef such as Shank or Blade
 Salt and freshly ground pepper
 10 slices bacon, approx. 6 oz (170 g ), diced
 1 onion, diced
 2 cloves garlic, minced
 1 tsp dried thyme leaves
 0.50 tsp EACH salt and freshly ground pepper
 0.50 cup red wine
 0.50 low-sodium beef broth
 0.25 cup minced fresh parsley

Directions

1

Remove stems from mushrooms, reserving mushroom caps for the Mushroom Beef Bites. Finely chop the stems and set aside.

2

Trim fat from meat. Season all over with salt and pepper. Heat oil over medium-high heat in Dutch oven or large heavy pot; add beef and brown all over. Remove beef and set aside. Drain all but 2 tbsp fat from pan.

3

Add bacon, chopped mushroom stems and cook, stirring until translucent, about 10 minutes. Add onions, garlic, thyme, salt and pepper. Cook until onions are softened, about 2 minutes. Pour in red wine and beef broth. Return short ribs to pot; bring to boil. Cover and cook in a 325˚F (160 ˚C) oven, until meat is fork-tender, about 1 ½ to 2 hours.

4

Add ¼ cup parsley; stir to combine. Set aside 2 cups of Bourguignon to make the Mushroom Beef Bites. Use 2 forks to shred the beef bourguignon intended for the Bites; cover and refrigerated for up to three days.

To Make Mushroom Bites
5

Place mushroom caps hollow side down on parchment paper-lined or greased rimmed baking sheet. Brush caps with some vegetable oil and sprinkle with ½ tsp EACH salt and pepper. Bake in 400˚F (200˚C) oven until slightly softened, about 8 minutes. Let cool slightly and drain off liquid.

6

Turn mushroom caps hollow side up. Spoon scant tablespoon shredded beef bourguignon into each mushroom cap and heat in 400˚F (200˚C) oven until bubbling. Top with a sprinkling of grated Parmesan and 2 tbsp chopped fresh parsley.

Stuffed Mushroom Beef Bites
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