1/4 pound ribeye steak, cut into thin 1/4-inch pieces
1 TBSP olive oil
1/4 cup small diced green pepper
1/4 cup small diced onions
1/2 tsp granulated garlic
1/2 tsp kosher salt
pinch black pepper
8 ounces cream cheese, softened
1/4 tsp Dijon mustard
1 pound whole mushrooms, stems removed
1 tsp olive oil
1/4 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
DIRECTIONS
Preheat the oven 375 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium size skillet brown the ribeye in the 1 TBSP oil over medium-high heat.
Add the green pepper, onion, garlic, salt and pepper and stir together. Cook for 3 minutes or until the onions and green peppers are tender. Allow this mixture to cool for 5 minutes.
Mix the beef mixture with the cream cheese and Dijon mustard and taste. Add a bit more salt or pepper if needed.
Spoon 1-2 tablespoons of the mixture into each mushroom cap and set on the baking sheet, continue until all the mix is used up or you run out of mushrooms.
In a small bowl mix the 1 tsp oil, panko, and Parmesan cheese. Top each mushroom with 1-2 teaspoons of the breadcrumbs.
Place the mushrooms in the oven until they are softened and the breadcrumbs are browned, about 20 minutes.
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