Gather ‘Round for Beer Battered Pot Roast and All the Fixings with Barefoot Bistro!

A beer battered pot roast, carrot casserole, stuffed mushrooms and a double dipped dessert, are only the beginning of this table adventure with Patti Hilton of Barefoot Bistro.

Patti Hilton of Barefoot Bistro never disappoints and today’s meal will make you giddy.  A beer battered pot roast, carrot casserole, stuffed mushrooms and a double dipped dessert, are only the beginning of this table adventure.   Stop by and see Patti and the crew at The Barefoot Bistro,  located at 3914 Highway 17 South in Myrtle Beach.  They have daily specials and entertainment.  Click here for their menu.  Call 843-663-0534 for reservations!

Sausage Stuffed Mushrooms 

3 Italian Sausages Hot or mild, casings removed ( I used mild)

1 ½ teaspoon dried oregano

1 cup freshly grated Parmesan cheese (about 3 ounces)

½ teaspoon Worcestershire

½ teaspoon garlic powder

1 8 oz. package cream cheese, room temperature

1 large egg yolk

Olive Oil

24 large (about 2 inch diameter) mushrooms, stemmed

1/3 cup dry white wine

Directions:  Sauté sausage and oregano in heavy skillet over medium high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in ½ cup Parmesan cheese, Worcestershire sauce and garlic powder, then cream cheese. Season filling with salt and pepper.

Mix in egg yolk. Brush 15×10×2 inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine. Fill with scant 1 tablespoon filling and sprinkle with some of remaining ½ cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 350. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.