Roast Beef Mushroom Caps
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Ingredients
- Leftover roasthere’s my recipe for bbq beef roast
- 5 Mushroom caps
- 3 Organic Dill Picklesmake your own or buy them
- 1TBSP Homemade Mayofor a twist try Shanti’s Homemade Garlic Mayo
- Organic Sea salt
- Organic Pepper
Instructions
- Using a meat grinder, I use a Kitchen aid Mixer with a meat grinder
- attachment, and grind your meat together with the pickles.
- I usually alternate between beef and pickles when I am grinding, that way the pickle gets incorporated better.
- Next wash your mushrooms and pop the stems out.
- Finely chop the stems and place in a bowl.
- Add ½ cup beef mixture. Stir in 1 tbsp. mayo.
- Stuff mixture into mushroom caps and sprinkle with Sea salt and pepper.
- Pop mushroom caps in oven at 350F for about 5 minutes or until warm.
- Serve warm and enjoy!