I've already shown you the awesome stuffed mushroom recipe I've become quite addicted to. We still make it at least once a week, sometimes while entertaining, sometimes just for our own dinner.
Well, last week our usual stock of little portobellos were in the fridge, as well as some ground beef thawed, and I needed to make something with it. I hate when meat is thawed more than a day or two so naturally my favorite meal was the best option for getting it used: Beef Stroganoff!
After looking forward to it all day I realized all we had was an itty bitty tub of sour cream, which is a major component to the meal. With a bit of thinking it over, Stroganoff Stuffed Mushrooms were born.
16 medium sized portobella mushrooms
1 8oz block softened cream cheese
1 cup of sour cream
Worchestershire sauce to taste
Soy sauce to taste
salt and pepper to taste
Preheat oven to 400.
Clean 'shrooms off with a wet paper towel, rub lightly so as not to shred.
Snap off stems. Chop the stems and set aside. (discard the tough woody end.)
Place the mushrooms bottoms up in an oiled baking dish, and coat lightly with oil. Bake for 12 minutes at 400F to soften.
While that is happening, brown beef. Add chopped stems, Worchestershire sauce and soy sauce.
In a large bowl, combine softened cream cheese and sour cream. Add cooked meat mixture to cheese.
From here, add more Worchestershire, soy, pepper or salt as needed. I recommend adding a bit more than you think because in my opinion, it dulled a bit after baking.
When mushrooms are done cooking, turn them over and spoon in filling.
Place back in over for additional 5-8 minutes.
Enjoy as is or with a side of noodles for the full experience.