MUSHROOM-BLUE CHEESE TENDERLOIN
Here's a simple entree that is sure to impress. I usually double the mushroom-cheese sauce because it always disappears fast. Enjoy the tenderloin! -Eric Schoen, Lincoln, NE
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10 servings (1-1/2 cups sauce).
Number Of Ingredients 14
Steps:
- If desired, tie tenderloin with bakers twine. In a shallow dish, combine soy sauce and Worcestershire sauce; add the beef and turn to coat. Cover; refrigerate for 2 hours, turning occasionally., Drain beef, discarding marinade. Rub the beef with garlic and pepper; place in a shallow roasting pan. Add broth to the pan. Bake, uncovered, at 425° for 45-55 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes and remove twine before slicing., Meanwhile, in a small saucepan, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the cheese, Worcestershire sauce and caraway seeds; cook and stir over low heat until cheese is melted. Stir in onions; heat through. Serve sauce with beef.
Nutrition Facts : Calories 438 calories, Fat 29g fat (14g saturated fat), Cholesterol 135mg cholesterol, Sodium 1377mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein.
BLUE CHEESE-MUSHROOM STUFFED TENDERLOIN
Here's my go-to entree for just about any special occasion. Filled with a savory stuffing, the sliced tenderloin looks and tastes like a specialty from an upscale restaurant. -Joyce Conway, Westerville, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a small skillet, heat butter over medium-high heat. Add mushrooms and Worcestershire sauce; cook and stir until mushrooms are tender, 6-8 minutes. In a small bowl, mix mustard, pepper, oil and salt., Cut lengthwise through the center of roast to within 1/2 in. of bottom. Open roast and cut lengthwise through the center of each half to within 1/2 in. of bottom. Open roast flat; cover with plastic wrap. Pound with a meat mallet to 3/4-in. thickness. , Remove plastic. Spread mushrooms down center of roast to within 1/2 in. of ends; top with 1/2 cup cheese and onions. Starting at a long side, roll up jelly-roll style; tie at 1-1/2-in. intervals with kitchen string. Secure ends with toothpicks., Place on a rack in a shallow roasting pan; spread with mustard mixture. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Remove string and toothpicks. Top servings with remaining cheese. If desired, warm additional onions in microwave and sprinkle over tops.
Nutrition Facts : Calories 499 calories, Fat 28g fat (11g saturated fat), Cholesterol 116mg cholesterol, Sodium 636mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 52g protein.
BLUE-CHEESE-STUFFED FILLETS
Provided by Claire Robinson
Categories main-dish
Time 1h30m
Yield 4 servings, butter 8 servings
Number Of Ingredients 6
Steps:
- In a food processor, pulse butter until whipped, and add salt and cheese. Pulse again just until incorporated. Dollop the compound butter towards 1 side of a piece of natural parchment paper or plastic wrap. Roll into a log, twisting opposite ways on both ends to create a tightly wrapped log of butter. Refrigerate for at least 1 hour to set. (Can be stored up to 1 week in the refrigerator and up to 1 month in the freezer.) This could be made into 2 logs, as you will only need half this recipe for the steaks.
- Preheat oven to 400 degrees F.
- Once butter log is set, slice 1/2 the whole log into 1/4-inch disks. Cut a slit in the side of each fillet, and stuff with a butter disk. Tie each fillet with kitchen twine to keep it shape and sprinkle pepper each side.
- Add the olive oil to a large oven-proof skillet over medium-high heat. Once hot, sear each fillet until brown on both sides, about 3 to 5 minutes per side. Move skillet into the preheated oven to cook to desired doneness. Put another disk of the compound butter on top of each fillet just about 3 minutes before removing from oven, to just begin to melt but not melted completely. Remove from the oven and place on serving plates. Eat and enjoy!
MUSHROOM-STUFFED PORK TENDERLOIN
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
- Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
- Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
- Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
- Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.
Nutrition Facts : Calories 323 calorie, Fat 17 grams, SaturatedFat 3.5 grams, Cholesterol 116 milligrams, Sodium 301 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 39 grams, Sugar 1 grams
MUSHROOM-STUFFED BEEF TENDERLOIN
This makes a wonderfully easy entree for company. Filled with a combination of spinach, blue cheese and mushrooms, it gets rave reviews whenever I serve it.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small nonstick skillet, saute the mushrooms until tender. Add the garlic; cook for 1 minute. In a small bowl, combine the mushroom mixture, spinach and cheese; set aside. , Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4 in. thickness. Remove plastic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread stuffing over meat to within 1 in. of edges. , Close tenderloin; tie at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Sprinkle with remaining salt and pepper., Bake, uncovered, at 425° for 30 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5-10 minutes before slicing.
Nutrition Facts : Calories 238 calories, Fat 12g fat (6g saturated fat), Cholesterol 82mg cholesterol, Sodium 417mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
MUSHROOM-STUFFED BEEF TENDERLOIN
Slices of tender beef filled with a savory mixture of mushrooms, bacon and bread crumbs. Elegant presentation for guests. Worth the expense for a special occasion.
Provided by littleturtle
Categories Roast Beef
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, cook bacon until crisp.
- Remove bacon; crumble and set aside.
- Drain skillet, reserving 1 tablespoon drippings.
- In the drippings, saute the mushrooms, onion and garlic until tender.
- Remove from heat; stir in 1/2 cup of bread crumbs, parsley and bacon.
- Cut a slit lengthwise three-quarters of the way through the tenderloin, and lightly stuff with mushroom mixture.
- Pinch meat together along the seam and secure with toothpicks.
- Combine butter with Parmesan cheese and brush over top and sides of meat.
- Press the remaining bread crumbs onto butter mixture.
- Place meat on a rack in a shallow roasting pan, and bake, uncovered, at 350 degrees for 15 minutes.
- Cover and bake for 30 minutes and check for desired doneness (a meat thermometer should read 145 degrees for medium-rare; 160 for medium; 170 for well-done).
- If meat has not reach desired doneness, leave uncovered and continue cooking for up to 30 more minutes.
- Let stand for 10 minutes, then remove toothpicks before slicing.
Nutrition Facts : Calories 397, Fat 25.9, SaturatedFat 10.4, Cholesterol 104.8, Sodium 254.2, Carbohydrate 13.6, Fiber 1.1, Sugar 1.6, Protein 26.1
BACON AND BLEU CHEESE STUFFED MUSHROOMS
This is my version of stuffed mushrooms. I went looking for a recipe and couldn't find anything that fit the occasion. You can always leave the Blue Cheese out, just add a bit more cream cheese. Ive never measured before, so if something is off, please let me know!
Provided by KacerPie
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Clean mushrooms and remove the stems from the caps, set stems aside and place mushroom caps top side down.
- Chop Bacon into 1/4 inch by 1/4 inch squares and place in saute pan. Cook until crispy. Remove bacon and set aside.
- Chop the stems finely,and add to the bacon fat along with the onion and garlic. Saute until the mushrooms release their liquid and the bottom of the pan is dry.
- Add breadcrumbs and stir to combine. Remove from heat and let cool.
- In a seperate bowl cream cheeses and green onions.
- Add the mushroom mixture and mix well.
- To stuff mushrooms I place the mix into a large plastic zip top bag, and cut off the corner. Sqeeze enough mix into the caps to fill the hole and make a rounded top.
- Bake in a 350 degree oven for 15 minutes.
BLUE CHEESE & GARLIC STUFFED MUSHROOMS
Yummy! These are so good. Excellent served with as an appetizer and also especially good served with your favorite steak. * Can substitute gorgonzola cheese.
Provided by Stacie Lora
Categories < 60 Mins
Time 40m
Yield 24 Mushrooms, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Remove stems from mushrooms; chop finely and set aside.
- In a large frying pan over medium heat, melt butter.
- Add chopped mushroom stems, onions, and garlic.
- Saute approximately 5 to 6 minutes or until onions are translucent.
- Reduce heat to low; add parsley, cream cheese, blue cheese, lemon juice, and cream sherry or port.
- Stir until cheeses are melted and well blended.
- Remove from heat.
- Season to taste with salt and pepper.
- Spoon cheese mixture into the mushroom caps, filling generously.
- Place stuffed mushroom caps on a baking sheet with sides.
- Bake approximately 8 to 10 minutes until mushrooms are cooked and cheese is melted.
- Remove from heat and place mushrooms on a large serving plate or platter. Serve immediately.
Nutrition Facts : Calories 63.4, Fat 5.6, SaturatedFat 3.5, Cholesterol 16.3, Sodium 79.1, Carbohydrate 1.7, Fiber 0.3, Sugar 0.6, Protein 2.1
SPINACH-STUFFED BEEF TENDERLOIN
This makes a wonderfully easy entree for company. Filled with a combination of spinach, blue cheese and mushrooms, it gets rave reviews every time. Taken from the Light & Tasty Magazine.
Provided by jonesies
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small nonstick skillet coated with nonstick cooking spray, saute the mushrooms until tender.
- Add the garlic; cook and stir for 1 minute.
- In a bowl, combine the mushroom mixture, spinach and cheese; set aside.
- Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of the bottom.
- Open tenderloin so it lies flat; cover with plastic wrap.
- Flatten to 3/4 inch thickness.
- Remove plastic; sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
- Spread spinach mixture over the meat to within 1 inch of edges.
- Close tenderloin; tie at 2 inch intervals with kitchen string.
- Place tenderloin on a rack in a shallow roasting pan.
- Sprinkle with remaining salt and pepper.
- Bake, uncovered, at 425 degrees for 30 minutes or until meat reaches desired doneness (for rare 140 degrees, medium 160 degrees and well done 170 degrees).
- Let stand 5-10 minutes before slicing.
Nutrition Facts : Calories 393.5, Fat 27.2, SaturatedFat 11.7, Cholesterol 108.1, Sodium 428.5, Carbohydrate 2.6, Fiber 0.8, Sugar 0.7, Protein 33.3
BLUE CHEESE STUFFED MUSHROOMS
I usually use reduced fat cream cheese, and reduced fat blue cheese to keep the calories and fat down. Also for a quick fix you can use chive and onion variety cream cheese. ( They also make light.)
Provided by Deadheadie
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Wash the mushrooms and remove the stems from caps. Place on a paper towel to dry.
- In a small bowl mix together the cream cheese, green onion, bacon pieces, and blue cheese.
- Stuff all mushrooms with about 1/2 a tablespoon, or less, cheese mixture.
- Transfer all mushrooms to a shallow baking dish and bake for aproximately 20-25 min (very light brown on top).
Nutrition Facts : Calories 147.3, Fat 10.7, SaturatedFat 5, Cholesterol 23.5, Sodium 227.3, Carbohydrate 6.3, Fiber 1.4, Sugar 2.2, Protein 8.3
BLUE CHEESE STUFFED MUSHROOMS
Discover the tantalizing taste of our Blue Cheese Stuffed Mushrooms. Blue Cheese Stuffed Mushrooms are bursting with flavor from cheese and green onions.
Provided by My Food and Family
Categories Meal Recipes
Time 33m
Yield Makes about 8 servings, 3 mushrooms each.
Number Of Ingredients 5
Steps:
- Preheat broiler. Remove stems from mushrooms; chop stems. Cook and stir stems and onions in butter in small skillet on medium heat until tender.
- Add blue cheese and cream cheese; mix well. Spoon evenly into mushroom caps; place on rack of broiler pan.
- Broil 2 to 3 min. or until golden brown. Serve warm.
Nutrition Facts : Calories 120, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 270 mg, Carbohydrate 4 g, Fiber 2 g, Sugar 2 g, Protein 5 g
GORGONZOLA- AND MUSHROOM-STUFFED BEEF TENDERLOIN WITH MERLOT SAUCE
Special dinner? Here's the center-stage mouth-watering beef that will get you rave reviews!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. To cut beef so that it can be filled and rolled, cut horizontally down length of beef, about 1/2 inch from top of beef, to within 1/2 inch of opposite side; open flat. Turn beef. Repeat with other side of beef, cutting from the inside edge to within 1/2 inch of opposite edge; open flat.
- In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs, cheese and parsley; toss to combine.
- Sprinkle bread crumb mixture over beef to within 1 inch of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6 inches so it cooks evenly. Tie beef with kitchen string at about 1 1/2-inch intervals. In shallow roasting pan, place beef, seam side down, on rack. Brush with oil; sprinkle with salt. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
- Bake uncovered 30 to 40 minutes or until thermometer reads at least 140°F. Cover beef loosely with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.)
- Meanwhile, in 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally. Reduce heat to low; simmer uncovered 35 to 40 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Remove string from beef before carving. Serve beef with sauce.
Nutrition Facts : Calories 350, Carbohydrate 16 g, Cholesterol 95 mg, Fat 1, Fiber 0 g, Protein 33 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 10 g, TransFat 1/2 g
GRILLED MUSHROOMS STUFFED WITH BASIL AND BLUE CHEESE BUTTER
This is simply mushrooms stuffed with the same blue cheese butter recipe I usually use to top grilled steak or burgers!
Provided by BudsGurls
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Coat tops of mushrooms with olive oil. Place mushrooms top-down in a grill-safe dish.
- Mix blue cheese, butter, garlic, basil, salt, and pepper thoroughly in a bowl. Scoop evenly into the mushroom caps.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook mushrooms until tender and heated through, about 5 minutes.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 2.2 g, Cholesterol 23.7 mg, Fat 12.5 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 6.2 g, Sodium 239.1 mg, Sugar 0.8 g
BLUE CHEESE AND BACON STUFFED MUSHROOMS
A rich, warm and cheesy recipe for classic stuffed mushrooms, this attractive appetizer is perfect for your next dinner party or special event. -Kristen Woodburn, Atlanta, Georgia
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small bowl, combine the cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits. Stuff into mushroom caps, a scant tablespoonful in each., Place in a greased 15x10x1-in. baking pan. Sprinkle with remaining bacon bits. Bake, uncovered, at 375° for 18-22 minutes or until mushrooms are tender.
Nutrition Facts : Calories 55 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 236mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
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