Ingredients for Beef Stuffed Mushrooms
- 1 ounce dried porcini mushrooms
- 1 pound ground beef
- 1/2 cup finely chopped onion
- 2 cloves minced garlic
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound large field mushrooms
- 2 tablespoons olive oil
- 1/4 cup dry red wine
- 1 cup warm water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Stuffed Mushrooms? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Beef Stuffed Mushrooms
- Soak 1 ounce dried porcini mushrooms in 1 cup warm water for at least 30 minutes.
- Preheat oven to 200°C (400°F).
- Drain the softened porcini mushrooms, reserving the soaking liquid. Roughly chop the mushrooms.
- In a large bowl, combine 1 pound ground beef, 1/2 cup finely chopped onion, 2 cloves minced garlic, the chopped porcini mushrooms, 1/2 cup breadcrumbs, 1 large egg, 1/4 cup chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
- Gently remove the stems from 1 pound large field mushrooms. Fill each mushroom cap with the beef mixture, mounding it slightly. Place the stuffed mushrooms in a baking dish.
- Drizzle 2 tablespoons olive oil over the mushrooms.
- Bake in the preheated oven for 25-30 minutes, or until the mushrooms are tender and the filling is browned.
- While the mushrooms bake, prepare the sauce: In a small saucepan, combine the reserved porcini soaking liquid (1 cup), 1/4 cup dry red wine, and any pan drippings from the baking dish. Bring to a boil over medium heat, then reduce heat and simmer until the sauce has reduced by half (about 10-15 minutes).
- Remove the mushrooms from the oven and spoon the reduced sauce over them.
- Serve immediately with a fresh salad of your choice.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
10g
Fat
55g
Carbs
4g
