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Creamy Mushroom Beef and Rice
Creamy Mushroom Beef and Rice is filling and we replace some meat with hearty mushrooms.
Course
Main Course
Cuisine
American
Keyword
bottom round roast, portobella mushrooms, white rice
Prep Time
10
minutes
minutes
Cook Time
3
hours
hours
Total Time
3
hours
hours
10
minutes
minutes
Servings
4
Calories
438
kcal
Author
Courtney
Ingredients
2
Yellow Onions
medium size
3
Cloves
Garlic
1
Tablespoon
Olive Oil
1
Portobello Mushroom
I only use the cap
1 1/2
lb
Bottom Round Roast
1
Quart
Vegetable Broth
1/2
Teaspoon
Onion Powder
1/2
Teaspoon
Parsley
1/4
Teaspoon
Thyme
1/4
Teaspoon
Pepper
3/4
Cup
Jasmine Rice
Instructions
Slice up the onions into thin rings, mince the garlic, and place in a large pot with a little olive oil on medium heat.
Cut the portobello mushroom cap into little chunks and add into the pot also.
Once they are cooked down a bit push to one side of the pan and add in your roast.
Follow with the broth and spices.
Cook for about 3-3 1/2 hours and once the meat is done chop it up and place it back in to cook down.
Also add in your 3/4 cup of rice and cook until the rice is done.
Nutrition
Calories:
438
kcal
|
Carbohydrates:
37
g
|
Protein:
41
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Cholesterol:
105
mg
|
Sodium:
1048
mg
|
Potassium:
785
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
505
IU
|
Vitamin C:
4.8
mg
|
Calcium:
59
mg
|
Iron:
4
mg