All types of vegetables can be used in this recipe for roasted potatoes with carrots and onions, making it flexible.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 10 |
| Yield: | 20 wraps |
Ingredients
- 10 ounces enoki mushrooms, roots removed
- 20 slices thinly sliced deli roast beef
- ½ tablespoon butter
- 1 pinch salt and ground black pepper to taste
Instructions
- Spread roast beef slices out onto a work surface. Divide enoki mushrooms between the roast beef slices and arrange into the middle of each. Wrap the roast beef around the mushrooms.
- Melt butter in a skillet over medium-low heat. Arrange beef-wrapped mushrooms into the skillet, season with salt and pepper, and cook until heated through and browned, about 10 minutes per side.
Nutrition Facts
| Calories | 82 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 1 g |
| Sodium | 595 mg |
| Sugars | 0 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and delicious! I used baby Bella mushrooms because that was what I had scrumptious.
This recipe was not only super simple but it was delicious as well. I think the key is making sure you buy a good quality roast beef. I actually had my deli slice it a little thick so that it wouldn’t fall apart during the flip but I will go thinner next time. Great recipe!
Super easy and delish! I sided it with vegies.