CROCKPOT BEEF HEART STUFFED WITH BACON, MUSHROOMS AND ONIONS. RECIPE - (4/5)
Provided by á-170684
Number Of Ingredients 9
Steps:
- Cook the bacon. Remove from pan and rough chop. Healthy saute the mushrooms, garlic and onions in a frying pan with 1/3 c. beef broth. Add bacon to the mix when veggies are cooked. Clean the heart by trimming off most of the fat and any obvious arteries from the outside. Then stuff all of the frying-pan ingredients into the heart cavity. Really stuff it full and then use toothpicks -- the longer the better -- to hold it together. You can also using cooking twine. Put the stuffed heart in the crock pot along with the broth and olive oil and some more garlic. Cook for 11-12 hours on low. Don't skimp on the cooking time, or else you risk ending up with tough rubbery meat. Mine turned out pretty fantastic. The heart sometimes falls apart because it is so juicy and tender.
BACON-WRAPPED BEEF TENDERLOIN AND SUPER-STUFFED POTATOES WITH SMOKED GOUDA AND CARAMELIZED MUSHROOMS AND ONIONS
Steps:
- Preheat the broiler to high.
- Place the potatoes on a microwave-safe plate and microwave on High for 15 minutes, rotating once. While the potatoes are cooking, make the stuffing for the potatoes.
- Preheat a skillet over medium-high heat with about 2 tablespoons of the EVOO (twice around the pan). Add the mushrooms and cook until they start to brown, about 4 to 5 minutes. Add the onions, garlic, thyme, salt, and pepper. Continue to cook, stirring frequently, for 4 to 5 minutes.
- While all that is working, line the bacon slices up on a meat-safe cutting board a few inches apart. Preheat a second skillet over high heat with the remaining 2 tablespoons of EVOO. Season the steaks with salt and pepper and center each steak atop a bacon slice. Wrap the bacon over the steaks. Place seam side down in the skillet and cook for 2 minutes on each side. Reduce the heat to medium under the steaks after the first 2 minutes on each side. Cook the meat, turning occasionally, for another 6 to 10 minutes for medium rare to medium well.
- Once the potatoes are cooked, cut them in half lengthwise and scoop out the flesh into a medium bowl, taking care not to rip the potato skins. Using a potato masher, smash the potato flesh together with the sour cream until combined. Stir in the sautéed mushrooms and onions, shredded Gouda, salt, and pepper. Mound the filling back into the potato skins. Place on a cookie sheet and transfer to the broiler, 6 inches from the heat, until lightly brown, 3 to 4 minutes.
- Serve the bacon-wrapped beef tenderloin alongside the super-stuffed potatoes.
BEEF STUFFED MUSHROOMS
From our local paper, times are estimated with cooking time being oven time and reducing the sauce. Could be a appertizer with salad.
Provided by ImPat
Categories Lunch/Snacks
Time 45m
Yield 4 large mushrooms, 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak porcini mushroom in warm water.
- Preheat oven to 200°C.
- Drain the mushrooms once softened, reserving the soaking water, roughly chop mushrooms.
- Combine the mince, onion, garlic, chopped mushrooms, breadcrumbs, egg, parsley, salt and pepper in a bowl and mix well.
- Remove the stems from the field mushrooms and mound the mixture onto the caps, giving a rounded top, place onto a baking pan.
- Drizzle over the olive oil and bake in a 200C oven until browned - about 25 minutes for large mushrooms.
- Remove the mushrooms from the oven, and keep warm.
- Put the soaking liquid, wine and pan liquid/sediment from the baked mushrooms into a small pot and over a medium heat boil and reduce by half.
- Pour sauce over mushrooms and serve with a salad of choice for a complete meal.
BEEF POCKETS (STEAKS STUFFED WITH MUSHROOMS FILLING)
A recipe found on All British Food.com for Scotland and I am posting it for ZWT6. I made one change as it has an ingredient I have never heard of (ginger wine), so I changed it to red wine, which goes well with beef and mushrooms.
Provided by diner524
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Using a sharp, pointed knife, make a horizontal cut in each steak without cutting all the way through. Season to taste.
- Melt the butter in a medium saucepan and lightly cook the mushrooms, garlic and onion for 5 minutes, until softened. Remove from the heat.
- Add the parsley, red wine, breadcrumbs and cream. Mix together well.
- Generously fill each pocket of the steaks with the stuffing and use some toothpicks to help keep stuffing in the steaks.
- Grill the steaks for 5 - 15 minutes, until the meat is cooked to taste.
- Serve with potatoes and salad for a wonderful meal!
Nutrition Facts : Calories 242.6, Fat 10.2, SaturatedFat 5, Cholesterol 91.8, Sodium 102.4, Carbohydrate 5.2, Fiber 0.8, Sugar 1.7, Protein 30.2
GROUND BEEF AND HAM STUFFED MUSHROOMS
These can be completely prepared and stored in the refrigerator until ready to broil, just bring down to room temperature for about 45 minutes before cooking --- make certain to cook the mushrooms caps first to release their moisture --- these are also good made with bulk Italian sausage meat or see my recipe#178446 this may be used in place of the ground beef or use a combo of each :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h
Yield 20-22 serving(s)
Number Of Ingredients 13
Steps:
- Prepare a large baking sheet.
- Carefully remove the stems off of the mushroom caps and finely chop; set aside.
- Place the mushroom caps stem side down on a baking sheet and place in a 375 degree F oven for about 12-15 minutes to release their moisture; set aside until cool enough to handle.
- Heat butter and oil in a large skillet until hot and cook the ground beef with onion and garlic until the beef is browned (about 8 minutes) stirring occasionally.
- Add in the chopped mushroom stems, chopped ham, Parmesan cheese and sherry; cook stirring for 5 minutes.
- Remove from heat and add in the bread crumbs, salt and pepper (or cayenne pepper if using); mix to combine.
- Divide and stuff the ground beef mixture into each mushroom cap pushing down into the cap using you fingers or the back of a spoon.
- Sprinkle with grated mozzarella cheese or Parmesan cheese.
- Set oven to broil heat and broil the caps about 3-inches from heat for about 2-5 minutes.
- Serve hot.
Nutrition Facts : Calories 71.7, Fat 3.5, SaturatedFat 1.5, Cholesterol 11.5, Sodium 50.2, Carbohydrate 3, Fiber 0.4, Sugar 0.8, Protein 3.8
SPINACH BEEF CHEESE STUFFED MUSHROOMS
combined several recipes.. it still seems a little bland - needs a bit more kick?? maybe a different cheese mixed in and only use half the cream cheese?? or maybe some italian or chili seasoning??? I used a bag of baby spinach --not sure how many ounces in it--same size as supermarket bagged salads
Provided by jobmom
Categories Vegetable
Time 1h15m
Yield 20-25 mushrooms, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- remove stems from mushrooms.
- place mushrooms in a baking dish.
- saute spinach, onion, chopped mushroom stems and garlic in olive oil until spinach is limp.
- add cream cheese and nutmeg.
- mix spinach mixture into ground beef.
- mix in the parmesan.
- scoop mixture into mushrooms.
- sprinkle additional parmesan cheese on top.
- bake at 350 for 30 to 45 minutes until crisp on top and beef is done.
Nutrition Facts : Calories 457, Fat 36.6, SaturatedFat 15.6, Cholesterol 100.3, Sodium 354, Carbohydrate 9.5, Fiber 2.8, Sugar 2.6, Protein 25
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