Meat in mushrooms on the grill

Cookinero 9 November 2022

Preparing simply - just a mushroom, just a fillet, just a sauce and just a grill ... well, good weather and good mood still do not hurt!

How to cook Meat in mushrooms on the grill

Step 1

Meat in mushrooms on the grill

Very large champignons (you can use portobelo) peel from the cap and cut out the leg. Finely chop the greens and garlic, salt and pepper to taste, combine with soft butter, mix until smooth and fill 2/3 of the mushroom cap. Transfer to a tray, send to the refrigerator until the oil solidifies.

Step 2

Meat in mushrooms on the grill

Clean the sirloin from films. Cut into thick pieces, press down and flatten with your fingers.

Step 3

Meat in mushrooms on the grill

Grind the onion in a blender into a pulp. Add soy sauce. Bring each piece of meat to taste with Forester meat seasonings or any of your choice, pour onion-soy marinade, leave to marinate for several hours in a cool place.

Step 4

Meat in mushrooms on the grill

Ignite the coals, you need medium heat. Put the mushroom caps and marinated pieces of meat on the grate. As soon as the meat is ruddy, but still raw, and the mushroom caps warm up well and the oil begins to melt, while the heat of the coals becomes noticeably weaker - remove the grate from the heat.

Step 5

Meat in mushrooms on the grill

Wrap each mushroom cap in a sheet of foil and lower directly onto hot coals (leave the top open!).

Step 6

Meat in mushrooms on the grill

As soon as the oil begins to boil, put the pork medallion directly into the mushroom cap. So the meat will remain very juicy and hot, saturated with mushroom flavors. Leave on the coals for 10 minutes, while the heat from the coals should be weak!

Step 7

Meat in mushrooms on the grill

For gourmets, you can break a quail egg into a mushroom hat - very tasty! Leave on the coals until the protein gets stronger and the yolk remains liquid.

Meat in mushrooms on the grill - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute with other large, sturdy mushrooms like cremini or shiitake, but ensure they are big enough to hold the filling and meat.
For a dairy-free option, use olive oil or a plant-based butter alternative to mix with the herbs and garlic for the mushroom filling.
The marinated meat can be stored in the refrigerator for up to 24 hours for optimal flavor, but avoid marinating longer as the texture may change.
Absolutely! Skip the meat and fill the mushrooms with a mix of grains, cheese, or tofu for a hearty vegetarian alternative.
Grilled vegetables, a fresh salad, or crusty bread complement the rich flavors of the meat and mushrooms beautifully.
Yes, use a grill pan or broiler for the meat and mushrooms, adjusting cooking times to ensure even doneness.
Simply reduce the ingredients proportionally. For example, use one mushroom and one piece of meat per person.
Freezing is not recommended as the texture of the mushrooms and meat may become mushy upon thawing and reheating.
Reheat gently in a covered skillet over low heat to preserve moisture, or in the oven at 300°F until warmed through.

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