Sides

Steak with Stuffed Mushrooms & Red Wine Vinaigrette

DSC_3986_2The steak in this recipe isn’t really the big deal because I didn’t do anything to it other than have my husband season it and grill it. The delicious part of this is the stuffed mushrooms and the salad with the red wine vinaigrette. I saw a recipe for stuffed mushrooms on pinterest ages ago, and I finally decided to check it out while I was going back through all of my food pins recently. There are a lot of them so it’s probably time to start trying some things.

I changed up this recipe quite a bit just based on what I had in my fridge/forgot to buy at the grocery store. The recipe below is adapted from Sober Julie.
DSC_3971_2Stuffed Mushrooms
6 to 8 large mushrooms (I used baby portabellos)
3/4 (8 oz) package cream cheese
1/2 cup Parmesan cheese
1 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon fresh dill, finely chopped
2 cloves garlic, minced
1 Tablespoon chives, finely chopped
2 Tablespoons butter

Preheat oven to 400 degrees F.

Remove the stems from the mushrooms, and hollow them out to make space for the filling. I just kind of pulled the stems out, and everything else came with them so it wasn’t a big ordeal.

Melt the butter in a large saucepan over medium heat until melted. Add the mushrooms and saute for about a minute, just until they have been coated in the butter. This will add delicious flavour and prevent them from sticking to your pan later.

Combine the rest of the ingredients in a large bowl with a hand mixer until smooth/well-blended.
DSC_3945_2Place heaping spoonfuls of the mixture into each mushroom. Sprinkle the tops with some extra paprika and Parmesan cheese.
DSC_3952_2Bake at 400 degrees F. for 20 minutes or until the tops are golden brown and the cheese is melted.
DSC_3962_2Red Wine Vinaigrette
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon oregano
1/2 teaspoon paprika
1/2 Tablespoon prepared horseradish
1/2 Tablespoon Dijon mustard
Salt and pepper, to taste

Whisk all ingredients together in a small bowl and serve with any salad.

Stuffed Mushrooms & Red Wine Vinaigrette
Total time: 
Serves: 4
 
Ingredients
  • Red Wine Vinaigrette:
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon oregano
  • ½ teaspoon paprika
  • ½ Tablespoon prepared horseradish
  • ½ Tablespoon Dijon mustard
  • Salt and pepper, to taste
  • Stuffed Mushrooms:
  • 6 to 8 large mushrooms (I used baby portabellos)
  • ¾ (8 oz) package cream cheese
  • ½ cup Parmesan cheese
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • 1 teaspoon fresh dill, finely chopped
  • 2 cloves garlic, minced
  • 1 Tablespoon chives, finely chopped
  • 2 Tablespoons butter
Instructions
  1. Red Wine Vinaigrette:
  2. Whisk all ingredients together in a small bowl and serve with any salad.
  3. Stuffed Mushrooms:
  4. Preheat oven to 400 degrees F.
  5. Remove the stems from the mushrooms, and hollow them out to make space for the filling. I just kind of pulled the stems out, and everything else came with them so it wasn't a big ordeal.
  6. Melt the butter in a large saucepan over medium heat until melted. Add the mushrooms and saute for about a minute, just until they have been coated in the butter. This will add delicious flavour and prevent them from sticking to your pan later.
  7. Combine the rest of the ingredients in a large bowl with a hand mixer until smooth/well-blended.
  8. Place heaping spoonfuls of the mixture into each mushroom. Sprinkle the tops with some extra paprika and Parmesan cheese.
  9. Bake at 400 degrees F. for 20 minutes or until the tops are golden brown and the cheese is melted.

 

Write a comment

Rate this recipe: