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!
Bacon Wrapped Stuffed Mushrooms
- 1 lb ribeye steak
- Oakridge BBQ Santa Maria 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
For the blue cheese dressing:
- 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
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 Oakridge BBQ Santa Maria 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 Oakridge BBQ Santa Maria 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.