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Mmm, tasty.

Trials and tribulations of beefin' things up in the kitchen and
exploring the good eats of the Bluegrass. Let's grub!

Beef & Blue Cheese Stuffed Mushrooms

11/25/2015

1 Comment

 

Beef & Blue Cheese Stuffed Mushrooms

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It’s holiday season and we know what that means… cooking, cooking, and more cooking!


While entertaining the family this year, don’t leave their stomachs rumbling while the bird, or beef, is in the oven. Start them off with a delicious appetizer!
I wanted to share with you one of our personal favorites at the Kentucky Beef Council, and one that will surely be found on our families’ tables this upcoming weekend. I present you, Beef and Blue Cheese Stuffed Mushrooms—or as I like to call it, bitesize heaven.

INGREDIENTS

  • 1/2 pound Ground Beef
  • 1/4 teaspoon salt
  • 36 to 40 small button or cremini mushrooms (about 1-1/2 to 2-inch diameter)
  • 1/3 cup crumbled blue cheese
  • 1/4 cup soft whole wheat bread crumbs
  • 3 tablespoons minced chives
  • 1/2 teaspoon steak seasoning blend
  • Minced fresh chives (optional)

Keep in mind:

Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.
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INSTRUCTIONS FOR BEEF AND BLUE CHEESE STUFFED MUSHROOMS

1. Preheat oven to 375°F. Remove and reserve stems from mushrooms—if you have kids that love helping in the kitchen, this is a great place for them to lend a hand. Season mushroom caps with salt; set aside. Mince stems to yield 1/2 cup; discard remaining stems or sauté on the stove with a bit of butter for a little mid-cooking snack.  

2. Combine Ground Beef, minced stems, blue cheese, bread crumbs, 3 tablespoons chives and steak seasoning. Spoon beef mixture evenly into mushrooms.

3. Place stuffed mushrooms on rack in broiler pan. If you don't have a broiler pan, you can cover a cookie sheet with foil and it works as well! Bake in 375°F oven 15 to 20 minutes. Sprinkle with additional chives, if desired.


Holiday Humor:

What do you call a cow
with no legs?

.......
Ground beef.

What I love most about this recipe is…

  1. It’s simple. I am no Paula Deen or Rachael Ray as much as I would hope to be, so simplicity is always a bonus for me.
  2. It’s a one cooking step recipe. What I mean is that you don’t have to pre-brown the ground beef, you simply create the mixture, stuff the mushrooms, and pop in the oven.
  3. It’s bitesize, pre portioned. Once it comes out of the oven, you simply place them on a platter, no cutting, fussing, or mess.
  4. It adds the umami [oo-Mom-ee] factor. And no, I’m not referring to the moment your kids take a bite and say, “Ohhh, mommy!” because it’s so delicious, though I warn you that may happen with this recipe. Umami is the 5th sense and is derived from the Japanese word for ‘delicious.’ It is described as meaty or savory as opposed to salty, sweet, bitter, or sour (other senses). Mushrooms and blue cheese are both characterized as ingredients that add the umami factor, enhancing the flavors of beef. Also, talking about the umami factor will make you sound like a pro as you brag to your family about your awesome cooking skills while they devour your tasty creation.
  5. It’s DEEEE-licious. But seriously, the kind of delicious that you find yourself craving in your sleep. You can thank, or blame, me later.

Happy holidays &
happy feasting!

NUTRITIONAL INFORMATION FOR BEEF AND BLUE CHEESE STUFFED MUSHROOMS

Don’t forget to

{THANK A FARMER}

this holiday season.


Check out
beefitswhatfordinner.com for more great beef recipes. 


{Photo and recipe courtesy of the Beef Checkoff.}
Nutrition information per serving, using 80% lean ground beef:
20 calories; 1 g fat (1 g saturated fat; 0 g monounsaturated fat); 5 mg cholesterol; 49 mg sodium; 1 g carbohydrate; 0.1 g fiber; 2 g protein; 0.8 mg niacin; 0 mg vitamin B6; 0.1 mcg vitamin B12; 0.2 mg iron; 2.2 mcg selenium; 0.4 mg zinc; 5.9 mg choline.


Nutrition information per serving, using 96% lean ground beef:
15 calories; 1 g fat (0 g saturated fat; 0 g monounsaturated fat); 5 mg cholesterol; 49 mg sodium; 1 g carbohydrate; 0.1 g fiber; 2 g protein; 0.8 mg niacin; 0 mg vitamin B6; 0.1 mcg vitamin B12; 0.2 mg iron; 2.2 mcg selenium; 0.4 mg zinc; 6.5 mg choline.
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1 Comment

A Beefy Thanksgiving -- Dijon & Herb Rubbed Beef Roast with Cranberry Sauce

11/10/2015

0 Comments

 
Did you hear the news?

Yep, avian influenza (the bird flu) is really gobbeldy gooping up some traditional Thanksgiving dinner plans this year. This last spring, the bird flu wiped out some of the nation’s turkey population which means an increase in cost and a shortage of the beloved birds for U.S. tables this year.  

Now I know it’s just not the same… BUT—we have a possible solution. What about… beefing things up this holiday season?


DIJON & HERB RUBBED BEEF ROAST WITH CRANBERRY SAUCE

Total Recipe Time: 2-1/2 to 3-1/4 hours
Makes 8 to 10 servings

INGREDIENTS

1 beef Rib Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
3 tablespoons plus 2 teaspoons Dijon-style mustard, divided
1 tablespoon steak seasoning blend
1 teaspoon dried rosemary leaves
3 cups fresh or frozen cranberries
1/2 cup honey

INSTRUCTIONS FOR DIJON & HERB RUBBED BEEF ROAST WITH CRANBERRY SAUCE

1. Preheat oven to 350°F. Combine 3 tablespoons mustard, steak seasoning and rosemary in small bowl. Rub evenly onto all surfaces of beef roast.

2. Place Roast, fat-side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.

3. Meanwhile, combine cranberries and honey in medium saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer 10 to 15 minutes or until berries burst and mixture is syrupy. Stir in remaining 2 teaspoons mustard; remove from heat. Set aside.

4. Remove Roast when meat thermometer registers 135°F for medium rare; 145°F for medium doneness. Transfer Roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.) 

5. Carve Roast into slices; season with salt and pepper, as desired. Serve with cranberry sauce.

NUTRITIONAL INFORMATION FOR DIJON & HERB RUBBED BEEF ROAST WITH CRANBERRY SAUCE

Nutrition information per serving, 1/8 of recipe: 395 calories; 12 g fat (5 g saturated fat; 5 g monounsaturated fat); 113 mg cholesterol; 411 mg sodium; 22 g carbohydrate; 1.8 g fiber; 47 g protein; 13.6 mg niacin; 1.0 mg vitamin B6; 2.7 mcg vitamin B12; 3.2 mg iron; 55.1 mcg selenium; 8.8 mg zinc; 182.3 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.
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While seated around the dinner table
or stretched out recovering after your big feast this year,
don’t forget to


[THANK A FARMER].


For more beef recipe inspiration, visit Beefitswhatsfordinner.com!
{Photo and recipe courtesy of the Beef Checkoff.}
0 Comments

    Author

    Kiah Twisselman
    Kentucky Beef Council
    Director of Consumer Affairs

    {All thoughts and opinions are that of the authors and do not directly reflect the ideas and beliefs of the Kentucky Beef Council.}

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