… And caramelized apples on the side. Sorry but adding the caramelized apples on the title would’ve made it too long.
After reading Connie’s (Pinoycook) Penne with creamed portobello mushrooms I was reminded of the bacon wrapped beef stuffed with portobello mushrooms, cheese and asparagus dish that has been sitting in my folder since October. Yes I know, I’m so behind . This is actually a variation of the bacon wrapped boneless chicken that I’ve posted years ago which my sister-in-law learned from her Father while he was over for a short visit from New Jersey. The original recipe was using button mushrooms. I sometimes do that but this time I used portobello mushrooms. There is no rule that says you can’t .
We have bacon, asparagus, portobello mushrooms, cheese, beef and the caramelized apples. What more do we need?
- thinly sliced beef (the pack might say “beef jerky”)
- portobello mushrooms
- shredded cheese
- Grill Mates steak seasoning
fresh apples, sliced
Preheat oven to 355Â°.
First, season both sides of the beef with the steak seasoning. Cut off the bottom of the asparagus. Lay a steak on a meat cutting board. White plastic one like the one in the picture is for meat, while the wood board is for vegetables and fruits. Having 2 different cutting boards, for meat and veggies/fruits or cooked items are must have items in any kitchen.
Layer the asparagus, 4-6, depending how thick they are, then the shredded cheese and lastly the portobello mushrooms. Roll the stuffed beef nice and tight. Wrap 1 (or 2) slice or bacon around it. Stick a toothpick to hold it all together. This is optional though. If you roll it tight, and lay them down on the pan neatly, things will fine .
Repeat the process for all your beef.
Lay all the bacon wrapped beef on a Pyrex pan. Stick it in the oven and cook for 30-35 minutes.
After 30-35 minutes, take the pan out of the oven, move the wrapped beef a little bit on the side, and placed the unpeeled and sliced apples onto the pan. Put it back into the over and cook for another 10-15 minutes. Just enough time for the apples to caramelize. That’s all you need to do. The apples will caramelize from it’s own sugar and the juices from the beef.
Like I said, there is bacon, asparagus, portobello mushrooms, cheese, beef and the caramelized apples all in one pan. Dinner is served!
For chicken variation, use boneless chicken breast and either sliced button mushrooms or portobello for the stuffing. It’s up to you really. Just don’t change the cheese and asparagus.