Beef Pockets (Steaks Stuffed With Mushrooms Filling)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”

Ingredients Nutrition

  • 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


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

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a