Flank Steak with Stuffed Mushrooms

IMG_0170Another little bit of grilling fun.

I stuffed a few mushroom caps with some sauteed mushrooms stems, diced onions and bacon.  Threw a little bit of cheese on top and put them on the old Weber gasser.

IMG_0150It was fun watching the mushrooms grill and turn golden brown.

IMG_0151IMG_0153I grilled up some flank steak (salt and pepper, three minutes per side, High heat), sliced it up and dug in.

IMG_0152Good times and great eats.  Made me happy.



6 thoughts on “Flank Steak with Stuffed Mushrooms

  1. I’ve been working lately with mushrooms (portobello) also. Quick question, how do you keep the mushrooms from getting too soft? It seems my mushrooms want to release their water and take on a super soft texture. BTW: looks GREAT!


    • MrDodd,

      I pre-cook the stuffing ingredients so the mushrooms can be taken off the grill when they are done to your liking. That being said I prefer the mushrooms nice and soft…it feels like they explode with their juices when you bite into them!

      Thanks for dropping by!!


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