Beef Pockets (Steaks Stuffed With Mushrooms Filling) Recipe

Come closer, friend. Let me tell you about a dish that will tantalize your every taste bud, leaving you craving for more. A dish that embodies the perfect balance of rich and savory flavors, coupled with a satisfying texture that will keep you coming back for seconds or thirds. This isn’t just any recipe; this is the recipe for Beef Pockets – steaks stuffed with mushroom filling.

As an assistant to a BBQ chef, I must tell you, this is not your ordinary steak dinner. The Beef Pockets are a sacred union of juicy steak, tender mushrooms, and flavorful seasonings stuffed in a neat little package that oozes with savory goodness. Imagine sinking your teeth into a succulent cut of beef that gushes with flavors of earthy mushrooms, vibrant red wine, and aromatic thyme leaves.

But don’t just take my word for it. Let the Beef Pockets speak for themselves. Each bite serves as a testimony to the skillful execution of this dish – from the carefully selected ingredients to the intricate cooking process that ensures each component is cooked to perfection.

So, whether you’re cooking up a romantic dinner for two or throwing down at a summer BBQ party, the Beef Pockets recipe is sure to impress. Get ready to sink your teeth into sheer culinary bliss.

Why You’ll Love This Recipe

Beef Pockets (Steaks Stuffed With Mushrooms Filling)
Beef Pockets (Steaks Stuffed With Mushrooms Filling)

Listen up, BBQ lovers! I’ve got a recipe for you that’s going to knock your socks off – beef pockets stuffed with mushrooms filling! Let me tell you, this dish is a game-changer. It’s juicy, it’s flavorful, and it’s going to make your taste buds dance with delight.

First of all, let’s talk about the steak. We’re using flank steak or beef tenderloin for this recipe – cuts that are lean, tender, and perfect for stuffing. After cutting a deep pocket into the center of each steak horizontally, we stuff it with sauteed mushrooms and onions that have been cooked in butter and garlic until they are perfectly savory.

And let’s not forget about the wine and heavy cream sauce drizzled over the finished product: it takes this recipe to a whole new level of richness and depth of flavor. The sauce is made by simmering red wine and heavy cream with fresh parsley until it thickens into a luxurious gravy.

But what really takes this dish over the top is the versatile taste of mushrooms. Whether you use exotic mushrooms or simple button mushrooms, they all have a unique umami flavor that brings out the best in beef. The combination of juicy steak, earthy mushrooms, savory onions, and creamy sauce creates a dreamy palette that will have you reaching for seconds (and maybe even thirds).

Why wouldn’t you love this recipe? It’s easy to prepare for weeknight dinners or special occasions when you want to impress guests with little effort. You can also make ahead and freeze them for meal prep throughout the week. Plus, it pairs perfectly with various side dishes such as rice pilaf, salad or grilled vegetables.

So what are you waiting for? It’s time to fire up your grill and get cooking these beef pockets stuffed with mushroom filling as soon as possible! Trust me; your taste buds will never look back.

Ingredient List

 Sink your teeth into juicy beef pockets filled with flavorful mushrooms.
Sink your teeth into juicy beef pockets filled with flavorful mushrooms.

Let’s take a look at the ingredients we’ll be working with for this recipe of Beef Pockets (Steaks Stuffed With Mushrooms Filling). You will need:

  • Beef: You can use flank steak, beef tenderloin, filet mignon, skirt steak, or sirloin steak for this recipe. Use cut steaks that are about ¼ inch thick.
  • Mushrooms: Use 6 oz of mushrooms, either sliced or diced. Exotic mushrooms like shiitake and portobello are perfect for this recipe. If you want to save some time, use pre-made stuffed mushrooms.
  • Onion and Garlic: You will need 1 large onion finely chopped and 1 garlic clove minced.
  • Butter: Use 2 tablespoons of butter, medium unsalted.
  • Heavy Cream & Red Wine: For the filling sauce, use 1/2 cup heavy cream and 1/2 cup red wine.
  • Parsley & Thyme Leaves: Chop some fresh parsley leaves and thyme leaves to taste.
  • Salt & Pepper: Add salt and pepper to taste.
  • Olive Oil: Use olive oil to cook the mushrooms, onions and garlic.
  • Cheese Stuffed Mushrooms Recipe (optional): This is an additional ingredient if you want to make cheese stuffed mushrooms inspired by the classic Philly Cheesesteak Sandwich.

The Recipe How-To

 These beef pockets are the perfect dinner option for any steak lover.
These beef pockets are the perfect dinner option for any steak lover.

After gathering all the ingredients and prepping, it is time to dive into the actual recipe. Here’s how to make these beef pockets:

1. Cut and Stuff the Steaks

First, take your flank steak or beef tenderloin and cut a deep pocket into each steak, slicing horizontally through the meat. You want to create enough space for the mushroom filling without breaking through the other side.

Once you have your pockets, sprinkle both sides of each steak with salt and pepper to season them. After that, it’s time to stuff! Grab your prepared mushrooms and stuff about 1-2 tablespoons of filling into each pocket, depending on how big they are.

2. Cook the Steaks

In a large skillet over medium-high heat, melt 2 tablespoons of butter and add your stuffed steaks. Allow each side to cook for about 3-4 minutes or until browned to perfection. Then, pour in some red wine(around 1 ½ cup), scrape up any browned bits on the bottom of the pan with a spatula, and let it simmer for another 5-8 minutes. Finally,stir in some heavy cream(about half cup) and let it reduce until slightly thickened.

3. Serve and Enjoy

After letting them rest for a few minutes to allow any juices to redistribute, serve these delicious beef pockets stuffed with mushrooms immediately. Garnish with some freshly chopped parsley and serve with your desired pairing such as rice pilaf, roasted potatoes or a fresh salad on the side.

With this recipe, you can impress your guests with these scrumptious pockets that can be made ahead of time and also reheated later without losing their flavor. I’m sure these will quickly become one of your go-to favorites!

Substitutions and Variations

 Take your taste buds on a journey with these savory beef pockets.
Take your taste buds on a journey with these savory beef pockets.

Now, let’s talk about some substitutions and variations for this flavorful dish. While beef pockets stuffed with mushrooms is delicious as it is, there are a few tweaks you can make to give it your own spin.

Firstly, you can experiment with different types of mushrooms, from the classic button mushroom to exotic mushrooms like shiitake or portobello. These can add different flavors and textures to the filling. You can also incorporate sausage or blue cheese into the mix for some added richness.

If you’re not a fan of beef, don’t worry! This recipe goes well with other types of meat too. Flank steak rolls or skirt steak can work in place of the beef tenderloin or filet mignon. You could even try stuffing chicken breasts instead for a change of pace.

For vegetarians or those looking to cut back on meat, you can easily swap out the beef for a hearty vegetable like eggplant. Simply slice it into rounds and stuff with the mushroom filling before baking in the oven.

Finally, if you want to switch things up even further, consider using biscuit dough to wrap around the filling instead of steak. These mushroom biscuit pockets make a tasty appetizer or snack that everyone can enjoy.

No matter how you decide to switch things up, don’t be afraid to get creative in the kitchen!

Serving and Pairing

 These beef pockets will be the star of your next backyard BBQ.
These beef pockets will be the star of your next backyard BBQ.

Now that you have these beef pockets all ready to go, it’s time to figure out what you want to serve them with. Believe me, there’s nothing quite like the satisfaction of biting down on a juicy, flavorful steak stuffed with mushrooms and savoring every bite.

But as for the perfect pairing? Well, that depends on your mood and what you’re in the mood for. If you’re feeling something light and refreshing, a crisp salad with a vinaigrette dressing can be an excellent complement to this hearty dish. The acidity in the dressing will help to cut through the richness of the beef and create a balanced flavor profile.

On the other hand, if you’re looking to indulge in something a bit more decadent, why not try some garlic mashed potatoes? Creamy and buttery goodness paired with the succulent beef pockets makes for an unforgettable meal. Top it off with some fresh parsley for added freshness and flavor.

If you’re feeling daring, adventurous or just want to shake things up a little bit, consider pairing this dish with some red wine or even heavy cream sauce. The full-bodied nature of a good red wine will hold its own against the intensity of these beef pockets peppered with stuffed mushrooms. And oh boy, when combined with heavy cream sauce…it is so rich and decadent! Can I get an amen?

No matter your selection for pairing options, remember to enjoy this delicious treat slowly and take note of all its rich flavors – red wine or no red wine!

Make-Ahead, Storing and Reheating

 Pair these mouthwatering beef pockets with a glass of red wine.
Pair these mouthwatering beef pockets with a glass of red wine.

Ah, you’ve prepared your beef pockets, stuffed them with that savory mushroom filling, and your taste buds are already tingling with anticipation. Now, what if I told you that you could make these flavorful bites ahead of time and still enjoy their scrumptiousness later? Yes, believe it or not, you can!

To make ahead of time, simply prepare the beef pockets as instructed in the recipe below. Once they’re cooked and cooled, wrap tightly in plastic wrap and refrigerate for up to 3 days. When ready to eat, gently reheat in a 300-degree oven until heated through.

Need to store your beef pockets for longer? No problem! These babies freeze well. Wrap each pocket tightly in foil or plastic wrap and freeze for up to 2 months. To reheat, defrost overnight in the fridge and then bake at 300 degrees for 15-20 minutes.

If you’re reheating a large batch of beef pockets, consider using a toaster oven. It’s much more efficient than heating up the whole oven just for a few appetizers.

And finally – be sure to store any leftovers promptly in an airtight container in the refrigerator. They’ll keep well for up to three days.

With these make-ahead, storing and reheating tips, you don’t have to worry about serving up cold or dried-out meat pockets ever again – just deliciousness every time!

Tips for Perfect Results

 Make your guests' mouths water with the aroma of these sizzling beef pockets.
Make your guests’ mouths water with the aroma of these sizzling beef pockets.

I have been barbecuing for a long time, and over the years, I have learned some valuable tips for making perfect beef pockets stuffed with mushrooms filling. Here are a few tips to help you make this dish perfectly:

1. Cut your steaks evenly – Having even cuts of meat will ensure that the pockets are of equal size, making for more consistent cooking and eating experience.

2. Use Exotic Mushrooms – use a variety of mushrooms like portobello, shiitake, or oyster mushrooms, to add depth and complexity to your filling. You can also mix it up by adding some sausage into the mix.

3. Opt for beef fillet- Beef fillet is tender and doesn’t require much time to cook if you are looking to save on time.

4. Cut deep pockets – when cutting into the steak, make sure to cut deep pockets that allow plenty of room to stuff with mushroom filling without compromising structural integrity.

5. Season generously – to enhance the flavor of the dish, make sure to liberally season every layer of the dish from the steak itself to the stuffing mixture.

6. Get your pan hot – When it’s time to cook, preheat your skillet over medium-high heat then bring 2 tablespoons of butter or olive oil up to temperature in your skillet before adding your steaks.

7. Watch the temperature – Keep an eye on cooking temperatures as overcooked beef can become tough and rubbery while underdone beef can cause foodborne illnesses.

8. Rest before serving- Allow your steak pouches plenty of rest time after taking them off the heat source before slicing and serving with fresh parsley garnishing.

9. Serve with side dishes – Try pairing these delicious pockets stuffed with mushrooms recipe with rice pilaf or even Philly cheese potatoes for an unforgettable meal experience.

Following these tips will lead you towards success in making flawless beef pockets stuffed with mushroom filing everytime!

Bottom Line

So, what are you waiting for? Get cooking with this delicious beef pockets recipe and show off your culinary skills at your next barbecue party. I guarantee that this dish will have your guests begging for seconds and asking for the recipe.

Remember to experiment with different ingredients and make substitutions to make it your own. Don’t be afraid to try stuffed chicken breast or sausage instead of beef, or add some blue cheese for a rich and tangy taste. The possibilities are endless!

Finally, have fun with the process and enjoy the result. Whether you opt for filet mignon, flank steak, or beef tenderloin, these pockets will be the star of any meal.

So go on, light up the grill, and let’s get cooking!

Beef Pockets (Steaks Stuffed With Mushrooms Filling)

Beef Pockets (Steaks Stuffed With Mushrooms Filling) Recipe

A recipe found on All British for Scotland and I am posting it for ZWT6. I made one change as it has an ingredient I have never heard of (ginger wine), so I changed it to red wine, which goes well with beef and mushrooms.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Fusion
Calories 242.6 kcal


  • 4 steaks (fairly thick-cut for stuffing)
  • salt and pepper, to taste
  • 1 tablespoon butter
  • 6 ounces mixed mushrooms, finely chopped
  • 1 garlic clove, skinned and crushed
  • 1 large onion, skinned and finely chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon red wine
  • 1 tablespoon fresh breadcrumb
  • 1 tablespoon heavy cream


  • Using a sharp, pointed knife, make a horizontal cut in each steak without cutting all the way through. Season to taste.
  • Melt the butter in a medium saucepan and lightly cook the mushrooms, garlic and onion for 5 minutes, until softened. Remove from the heat.
  • Add the parsley, red wine, breadcrumbs and cream. Mix together well.
  • Generously fill each pocket of the steaks with the stuffing and use some toothpicks to help keep stuffing in the steaks.
  • Grill the steaks for 5 – 15 minutes, until the meat is cooked to taste.
  • Serve with potatoes and salad for a wonderful meal!



Serving: 151gCalories: 242.6kcalCarbohydrates: 5.2gProtein: 30.2gFat: 10.2gSaturated Fat: 5gCholesterol: 91.8mgSodium: 102.4mgFiber: 0.8gSugar: 1.7g
Keyword < 30 Mins, European, Meat, Scottish, Steak
Tried this recipe?Let us know how it was!

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Shara @The Bird BBQ

Shara loves to experiment with different flavors and techniques when it comes to BBQ. She has been perfecting her craft for years and loves hosting backyard BBQs with friends & family. She often comes up with creative recipes that her guests rave about.