on Oct 26, 2012, Updated Jun 30, 2023 11 Comments Heavens to Betsy, these are absolutely ah-mazing! For these stuffed mushrooms, you’ll begin with the roast beef recipe. Since you saved the gravy in an airtight container in the refrigerator, you can easily skim the top of the gravy before making the balsamic glaze. If you are making this immediately after cooking the roast beef, then use a fat separator on the gravy before pouring into a medium sauce pan over medium heat to thicken and reduce. My recipe below calls for 1/2 pound of the balsamic roast beef to make eight medium portabello stuffed mushrooms. Two of these make a great portion for lunch or supper with a side salad or another vegetable. The amounts can easily be increased or decreased based on your needs from the recipe below. The notes in my recipe also tell you how to use this as a make-ahead recipe. Let me just tell you, it’s a life-saver when you are entertaining and want to make sure your kitchen is tidy when guests arrive, but it is just as amazing when it’s what you are serving for supper and are able to make everything ahead of time to keep in the refrigerator for a day or so before cooking. Hello quick weeknights! But, come on. I’d totally be holding out on you if I didn’t include my husband’s favorite way to cook these on the grill – or rather on his Big Green Egg. The instructions for that are in the notes as well. That smokey addition just makes these over-the-top in the man-pleasing-recipe department. Okay, I feel like I’ve given you seventy-leven ways to make this, serve this, and eat this. Let me just end right here with, Enjoy! Love ya,Robyn xoxo
