Ingredients
- 2 tablespoons butter
- 1 (8 oz) package slived fresh mushrooms
- 1 shallot, finely chopped
- 1 garlic , minced
- 1 1/2 lb. ground round
- 1/2 cup Italian seasoned bread crumbs (plain with garlic powder and parsley)
- 1/2 cup grated parmesan
- 1/4 cup milk
- 1 large egg, beaten
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups (6 oz) shredded Italian blend cheese
- 3/4 cup sundried tomatoes in oil, drained
- 1 (10 1/2 oz) container refridgerated brushetta topping
Details
Servings 4
Preparation
Step 1
1. Preheat oven to 350. Melt butter in skillet over med heat. Add mushrooms, shallot and garlic. Saute 5 minutes or until tender.
2. Gently stir ground round and breadcrumbs, parmesan, milk, egg, salt, and papper. Shape mixture into a 14 x 10 inmch rectangle on wax paper. Top with mushroom mixture, cheese and tomatoes leaving a 1 1/2 inch border on all sides. Roll up, starting at 1 long side and using wax paper as guide. Place roll, seamside down, in a lightly greased 15x10 inch pan.
3. Bake 1 hour or until center not pink. Top with brushetta and let stand 10 minutes.
You'll also love
previousnext
-
Jason's 4 minute tuna steaks
5/5
(2 Votes)
-
Irish Rover's Unicorn Pub...
5/5
(2 Votes)
-
Slow Roasted Pork Belly with...
4.5/5
(2 Votes)
-
Chicken with Cheesy Mushroom Gravy...
5/5
(1 Votes)
Review this recipe