Salisbury Steak Stuffed Mushrooms. Now that I’m back in a place where Autumn truly plays its part, I’m rejoicing. I have my sweaters ready to go and have already begun to fire up the oven and road-test some truly enjoyable wintery dishes and desserts.
One of my favorite belly-warming meals has always been Salisbury Steak. I loved those TV and school dinners with their suspicious little ‘meat’ patties and delicious gravy. I hadn’t had it in a while, but my taste buds will always remember the flavor. Yummm!
I wanted to incorporate mushrooms because, well, they’re beef’s soulmate. So, I got it into my head that Salisbury Steak Stuffed Mushrooms should happen and began to search for recipes.
Salisbury Steak Stuffed Mushrooms
These little things are amazing. They incorporate everything lovable and good about Salisbury steak in yummy two-bite shroom packages, and they’re super easy! And now, without further ado… the recipe.
Delightful Salisbury Steak Stuffed Mushrooms
- ½ pound ground beef I used 90% lean
- ½ cup Italian seasoned bread crumbs
- 1 medium egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 16- ounce white button mushrooms approximately 12-15 large mushrooms
- 1 can beef broth 12-ounce
- 1 package Lipton Beefy Onion dry soup mix
- 2 tablespoon flour
- Using a slightly damp paper towel, gently wipe any visible dirt off of the mushrooms. Gently remove the stems and set them aside.
- Mix together the ground beef, bread crumbs, egg, garlic powder, and onion powder.
- Roll approximately 1 heaping tablespoon of the beef mixture into a ball (it doesn’t have to be perfect) and gently stuff it into each mushroom cap. Arrange them in an 8X8 baking dish.
- In a microwave-safe mug or in a small saucepan on the stove, heat up the beef broth. Once it’s hot, stir in the onion soup mix and flour and whisk until the mix and flour are dissolved and the gravy is slightly thickened. Chop up the reserved mushroom stems and add them to the gravy.
- Pour the hot gravy evenly over the stuffed mushrooms.
- Bake at 350°F degrees for about 20-25 minutes, or until the mushroom caps are tender when poked with a fork. Enjoy!