Stuffed mushrooms are always a crowd favorite, and these stuffed mushrooms go above and beyond! If you’re a fan of mushroom topped steaks, then you’re sure to love these steak stuffed mushrooms. Pan seared ribeye, sautéed onions and mushrooms, cream cheese and a touch of sparkling wine elevate this recipe. The addition of bacon is the icing on the cake!
WHAT YOU’LL LOVE
- Seared ribeye in the stuffing: A pan-seared ribeye diced into small 1/4" pieces and folded in makes the filling taste like a mushroom-topped steak.
- Mushrooms and onions cooked in the steak fond: Diced mushroom stems and flesh, red onion, and garlic cooked in the same skillet pick up the browned steak drippings, and a cup of brut sparkling wine reduces to a savory glaze.
- Cream cheese and hot sauce binder: Half a cup of room-temperature cream cheese and a teaspoon of hot sauce hold the filling together and give it a creamy, mildly spicy bite.
- Bacon-wrapped and grilled: Each stuffed baby bella is wrapped in half a slice of bacon and grilled stuffed-side down, then flipped and finished over indirect heat until the bacon browns.
Bacon Wrapped Steak Stuffed Mushrooms
Tom Jackson
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
4
Prep Time
40 minutes
Cook Time
20 minutes
Calories
1250
Savor every delicious bite of these steak-stuffed mushrooms! Pan-seared ribeye, sautéed mushrooms and onions, cream cheese, and a dash of sparkling wine - sure to please even the most discerning palates. And the bacon addition? Pure indulgence
Ingredients
- 1 lb ribeye steak
-
Meat Church Garlic & Herb Seasoning
- 2 lb (14-16) baby bella mushrooms
- 1 cup red onion, minced
- 2 tbsp garlic, minced
- 1 cup brut sparkling wine
- 1/2 cup cream cheese, room temperature
-
1 tsp Pain 100% Hot Sauce
- 16 slices classic cut bacon, halved
- 1 cup sour cream
- 1/3 cup mayonnaise
- 4 oz smoked blue cheese
- 3 tbsp buttermilk
- 1 tbsp champagne vinegar
- 1 tsp garlic, minced
- 1/2 tsp smoked paprika
-
Noble Saltworks Smoked Finishing Salt
- Black pepper
For the blue cheese dressing:
Directions
- To make the blue cheese dressing, combine all ingredients in a bowl and mix well. Adjust seasoning, as necessary.
Prepare your Kamado Joe Big Joe charcoal grill for direct and indirect cooking, by banking your hot coals to one side of the grill. The temperature should even off around 450ºF. Place a Lodge 12” cast iron skillet on the cooking grate and close the lid to preheat the skillet.
Rub a thin layer of vegetable oil over all surfaces of the steak to form a binder for the rub. Season the steak generously with Meat Church Garlic & Herb Seasoning. Let sit a few minutes to allow the rub to attach to the meat.
- Place a couple of tablespoons of vegetable oil in the skillet. Place the steak on top of the oil. Cook with the lid open until the steak is well crusted and seared. Flip and sear the opposite side. When the internal temperature reaches 130ºF, remove the steak from the skillet and the skillet from the grill. Set the skillet aside, and the steak on a cutting board.
- Prepare the mushrooms for stuffing by breaking off the stems and hollowing out the mushroom. Reserve the flesh of the mushroom. Dice the stems and hollowed out flesh very fine. Place two cups of the diced mushrooms in a mixing bowl and discard the rest. Add the minced red onion to the mixing bowl.
Return the skillet to the grill to preheat for a few minutes. Do not clean out the fond from the steak. When the skillet is hot, add a couple more tablespoons of vegetable oil and the mushroom and onion mixture. Season with Meat Church Garlic & Herb Seasoning. Cook until the onions are translucent and softened. Add the garlic and sparkling wine and cook until the liquid is almost entirely reduced. Return the mixture to the mixing bowl.
Dice the steak into small 1/4” pieces. Add to the bowl with the mushroom mixture. Also add the cream cheese and Pain 100% Hot Sauce. Mix well. Spoon the mixture into the hollowed out cavities of the mushrooms, filling them to the top.
- Wrap each stuffed mushroom with one half slice of bacon and pin the bacon in place with a toothpick.
- Grill the mushrooms over direct heat, stuffed side down first, then flipping to brown the bacon on both sides. Move to indirect heat to finish cooking. The mushrooms are done when the bacon is browned and the mushroom is softened, but not soggy.
- Serve the stuffed mushrooms with the blue cheese dressing.
Recipe Note
Recipe FAQ
Why use ribeye for the filling?
Ribeye is well marbled, so the diced pieces stay juicy and flavorful inside the mushroom instead of turning dry.
Why leave the browned bits in the skillet?
The fond left by the steak is concentrated beef flavor. The mushrooms, onions, and wine pick it up as they cook, which seasons the filling more deeply than a clean pan could.
Why dice the mushroom stems and flesh so finely?
Fine pieces cook down quickly and blend with the onion and steak into a cohesive filling that packs into the caps without large gaps.
Why reduce the sparkling wine until it's almost gone?
Cooking off the liquid removes the alcohol and concentrates the wine's acidity and fruit, so it adds flavor without making the filling wet.
Why dice the steak into 1/4" pieces?
Small pieces mix evenly with the other ingredients and fit into each mushroom, so every bite has some beef.
How do I know the stuffed mushrooms are done and safe to eat?
The bacon should be browned and cooked through, the mushroom softened but not soggy, and the filling hot throughout. Because the filling is a diced, handled meat mixture, the conservative target is 160°F in the center. Check one mushroom with a thin-probe thermometer.
Why wrap with half slices of bacon and use toothpicks?
Half slices wrap neatly around a baby bella cap, and a toothpick holds the bacon in place while it shrinks. Soak wooden toothpicks first, and remove them before eating.
Why start the mushrooms stuffed side down?
Searing the filling side first browns it and keeps it from spilling out. Then flip the mushrooms to brown the bacon on both sides.
Why move the mushrooms to indirect heat?
Bacon fat drips onto the coals and causes flare-ups over direct heat. Moving the mushrooms away from the fire lets the filling heat through while the bacon finishes cooking.
Can I make these ahead?
Yes. Stuff and wrap the mushrooms up to a day ahead, cover them, and keep them refrigerated until you're ready to grill. Keep the filling cold until it goes on the grill.
How long does the blue cheese dressing keep?
It contains sour cream, mayonnaise, and buttermilk, so keep it refrigerated and use it within about a week.
How should I store leftovers?
Refrigerate within 2 hours of cooking. They keep for about 3-4 days and reheat best in a 375°F oven until hot throughout.
How indoor-friendly is this recipe?
5 out of 5. A hot skillet sears the steak and cooks the filling, and a 425°F oven roasts the stuffed, bacon-wrapped mushrooms on a rack over a sheet pan.
Recipe Highlights
Diced ribeye filling: Tastes like a mushroom-topped steak.
Mushroom and onion mixture: Cooks in the steak fond with sparkling wine.
Cream cheese binder: Holds the filling together.
Bacon wrap: Browns and crisps on the grill.
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Nutrition
Nutrition
- Nutrition Serving Size
- 20.74 oz
- per serving
- Calories
- 1250
- Carbs
- 25 grams
- Protein
- 66 grams
- Fat
- 92 grams
- Sodium
- 2741 milligrams
