mushrooms Archives - Family Dinners Delicious Dinners Families Love Tue, 13 Jun 2023 22:11:35 +0000 en-US hourly 1 https://familydinners.com/wp-content/uploads/2022/08/cropped-favicon-32x32.png mushrooms Archives - Family Dinners 32 32 Chicken in White Wine Sauce https://familydinners.com/chicken-in-white-wine-sauce/ https://familydinners.com/chicken-in-white-wine-sauce/#comments Fri, 06 Jan 2023 15:59:00 +0000 https://familydinners.com/?p=103 The whole family loves this recipe! Chicken in white wine sauce with mushrooms is easy to make and tastes delicious.

The post Chicken in White Wine Sauce appeared first on Family Dinners.

]]> If you’re looking for a chicken in a skillet meal the whole family will love then try chicken in white wine sauce. Whether you love chicken and mushrooms or not you’ll love this. This is so savory and delicious and is always a crowd pleaser.

Golden cooked chicken surrounded by mushroom sauce in black cast iron pan.
Chicken in white wine sauce from start to finish.

There are many variations of this recipe but this is the one you should try first because it’s the best. The combination of the chicken in a skillet with white wine, butter and seasonings create the perfect combination and taste.

One of the best things about cooking this dish is that you can make it all in one pan and have less dishes to wash after dinner! That’s always a selling point for me.

What is Chicken in White Wine Sauce?

Wine sauces are traditionally associated with French cuisine. Many different types of wines can be used and the sauce may also include stock (we’re using chicken stock), mushrooms, onion, garlic, butter, vinegar, shallot and various spices. In this sauce we use all of the above except shallots and vinegar. We also add corn starch to help thicken the sauce a little.

Why You’ll Love This

  • Notable: incredibly flavorful and tender chicken with delicious sauce, true comfort food the whole family loves
  • Main Ingredients: boneless skinless chicken breast, flour, salted butter, olive oil, yellow onions, baby bella mushrooms, garlic, fresh thyme, white wine, chicken broth, cornstarch and spices
  • Cooking Method: stovetop
  • Cooking Time: 10 minutes prep time, 40 minutes cook time
  • Pairs well with: mashed potatoes, egg noodles, crusty bread, wild rice
  • Special Equipment Needed: cast iron skillet or large ovenproof skillet, instant read thermometer, wooden spoon or silicone spatula
Golden cooked chicken surrounded by mushroom sauce in black cast iron pan.

Ingredients

You may have all of these ingredients for this chicken in white wine sauce in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this creamy chicken recipe you might want to read the possible variations before deciding on your ingredients.

Chicken in White Wine Ingredients

  • 6 thin-cut boneless, skinless chicken breasts (cut on the diagonal into “cutlets”)
  • ½ cup all-purpose flour
  • ½ teaspoon sea salt
  • 4 tablespoons salted butter (divided)
  • ½ teaspoon freshly ground black pepper plus more for serving
  • 2 tablespoons extra virgin olive oil 
  • ⅓ cup yellow onions (finely diced)
  • 8 oz. baby bella mushrooms (wiped/rinsed clean and sliced thick)
  • 1-2 teaspoons garlic cloves (minced)
  • 3-4 sprigs fresh thyme
  • ¾ cup dry white wine 
  • 1 cup chicken broth or chicken stock
  • 1-2 tablespoons cornstarch

Optional Garnish

Fresh thyme, fresh parsley, grated parmesan cheese

Variations and Substitutions

White Wine: Any dry white wine such as Sauvignon Blanc or Pinot Grigio works well. In case you don’t want to use wine in your sauce, substitute lemon juice for the acidity in the sauce. Start by adding 2 tablespoons of lemon juice, then add more to taste.

Heavy Cream: If you want to make your sauce a bit more creamy and decadent, add a tiny bit of heavy cream.

ingredients laid out on round cutting board: mushrooms, cut white onions, corn starch in small bowl, flour in small bowl, spices in small bowl, stick of butter, chicken broth in a bowl, white wine, olive oil and a bowl of raw chicken breasts
Chicken in white wine sauce ingredients.

WHAT TO MAKE NEXT: If you loved this chicken and mushroom recipe, try our Instant Pot Beef Tips. The beef in this comfort food dinner falls apart in your mouth and the rich brown gravy with mushrooms and onions is the perfect pairing.

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Cast Iron Skillet — You can use a cast iron pan or any large skillet you prefer. I find a heavy pan works best when cooking sauces but any pan you have in your kitchen will work.

Instructions

This section shows how to cook chicken in white wine sauce on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

PREPARE: Firstly, slice chicken breasts into smaller “cutlets” or pound out thicker chicken breasts so that they will cook more quickly. Rinse each piece of chicken and pat dry with a paper towel. Then heat 2 tablespoons of butter and 2 tablespoons olive oil in a large skillet over medium-high heat until sizzling.

Image 1: Chicken on small flour pile on parchment paper. Image 2: Butter melting in skillet.

BROWN CHICKEN: Mix together flour, salt, and pepper in a shallow bowl. Then dredge each piece of chicken on both sides with flour mixture and set aside. Afterwards, place chicken breasts into the skillet in a single layer. Brown on each side (about 5 minutes per side). Cook the chicken in batches to avoid overcrowding in the pan. When chicken is golden brown on each side, remove to a plate/bowl, cover in aluminum foil and keep warm.

Image 1: breaded chicken cooking in skillet. Image 2: Butter and fresh mushrooms in skillet.

COOK MUSHROOMS: Add two remaining tablespoons of butter to the skillet. When melted, add the mushrooms. Then cook without disturbing for 3-4 minutes or until mushrooms are dark on one side. Afterward, stir mushrooms and continue cooking over medium heat until any liquid has been reabsorbed. The mushrooms should be browned on both sides.

Image 1: Mushrooms and onions in skillet. Image 2: Wine being poured into skillet with mushrooms.

MAKE SAUCE: Add minced garlic to the mushrooms and sauté 1-2 minutes longer until garlic begins to brown. Be careful not to burn. Then pour wine into pan and stir to scrape all of the browned bits off the bottom of the pan to deglaze. Simmer 1-2 minutes. Add chicken broth and thyme sprigs to the pan and bring to a boil. Simmer over medium heat for about 5 minutes.

Image 1: mushroom sauce in skillet. Image 2: mushroom sauce in skillet with herbs.

THICKEN SAUCE: Whisk cornstarch into a few tablespoons of water until dissolved. While stirring the sauce in the skillet, drizzle the cornstarch “slurry” into the sauce and continue stirring to distribute evenly.

FINISH: Return chicken to the skillet, spoon sauce over the meat and simmer for 3-4 minutes longer, until chicken has warmed through and sauce thickens. The longer you keep the sauce over heat the thicker the sauce will be. Then garnish with additional fresh thyme, salt, and freshly ground pepper.

Image 1: Mushroom sauce with herbs in skillet. Image 2: Cooked chicken placed back into skillet with sauce.

SERVE: Finally, serve with mashed potatoes, over noodles or rice, or with parmesan french bread to soak up all that yummy sauce.

WHAT TO MAKE NEXT: If you are looking for the perfect dessert to serve with chicken in white wine sauce then you’ll love our Blackberry Dump Cake. It only takes 10 minutes to make this scrumptious dessert everyone loves.

Stef says….

I love serving a refreshing fruity Blackberry Cocktail with this yummy dinner. Make this non-alcoholic or alcoholic. It’s so good!

Can I Make This Ahead?

This dish is best eaten right from the stove. However, you can make it up to 2 days ahead and reheat to serve. Chicken and mushroom sauce is never quite as good reheated but you can do it. Make sure to check the internal temperature of the chicken when reheating.

Recipe Tips

Follow these tips to make the best chicken in creamy white wine sauce.

  • Tip: Do not crowd the pan when browning the chicken. If you add all the chicken at once, the meat steams rather than sears.
  • Tip: Deglaze your pan properly. This step determines the quality of your sauce, because the brown bits from the bottom of the pan add all the delicious flavor.
  • Tip: Don’t forget to simmer your sauce for a couple of minutes after returning the meat. This allows the chicken to heat through and the flavors to blend.

What To Serve With Chicken in White Wine Sauce

We love to eat this chicken and white wine sauce recipe all by itself. But sometimes you need to serve it as a meal. Try one of these delicious recipes:

Sides: Traditionally, chicken with mushroom sauce is served with Creamy Mashed Potatoes or Pasta. It would taste great with Instant Pot Brown Rice or Instant Pot Jasmine Rice as well.

Additionally we love serving some roasted vegetables, such as Broccoli, Carrots, Asparagus or Green Beans with this main dish.

Bread: Serve chicken in mushroom sauce with crusty bread or soft dinner rolls. Garlic French Bread is made with fresh parmesan cheese and store-bought french bread. If you have extra time make Pizza Dough Garlic Knots. These delicious garlic knots are brushed with butter, seasoning and parmesan. 

Salad: Pair chicken with white wine pan sauce with a fresh salad. A green salad like our fabulous Italian Salad or Asparagus Salad with Walnuts. Or even a Caprese Salad with tomatoes, mozzarella and basil.

More Chicken Recipes

In case you are looking for more good chicken recipes, here are some more good ideas on how to turn chicken thighs and chicken breasts into scrumptious dinners:

How To Store

Refrigerate: Skillet chicken and white wine sauce leftovers should be cooled to room temperature. Then store them in an airtight container or ziploc bag in the fridge for up to 3 days.

Freeze: Firstly, let the chicken cool completely. Then transfer chicken in white wine sauce leftovers to an airtight container or freezer bag. In case you are using a ziploc freezer bag, remove as much air as possible as you close the bag. Lay flat in the freezer to store.

Defrosting: The best way to thaw leftover chicken is in the refrigerator overnight.

How To Reheat

Reheat chicken and mushroom in the microwave in a microwave safe dish with a lid. Additionally, you can reheat leftovers in a saucepan on the stove over medium-high heat until the chicken’s internal temperature is 165 degrees..

Andrea says….

My favorite side dish with this rich and flavorful chicken recipe is Rice Pilaf.

black cast iron pan filled with chicken with a white wine sauce and mushrooms on a blue counter

Common Questions

What is white wine sauce made from?

This amazing sauce is made from dry white wine, butter, chicken broth and spice. In addition, a little bit of corn starch gives this great recipe its velvety texture.

How do you thicken a white wine sauce?

The best way to thicken the white wine sauce is with a little cornstarch. Additionally, you can also use a flour slurry. But over time as you cook the sauce it will thicken naturally as well.

How can I make chicken in white wine sauce gluten free?

This crowd pleaser is easy to make gluten free. Use your favorite gluten free flour mix (I prefer King Arthur’s Gluten Free Flour) in place of the wheat flour. You will need to also check your corn starch to make sure it is gluten free. You won’t notice any difference in taste because the other flavors are so strong.

Can I make this easy chicken recipe without mushrooms?

Yes! You can make this chicken with creamy sauce without mushrooms because it’s delicious either way. Whether you’re just out of mushrooms or you don’t like them, this easy recipe can be made without them. The sauce will still be tasty though I do prefer it with the mushrooms.

How do I serve chicken with white wine sauce?

If you’re in a rush or want less dishes to clean then serve this dish in the pan it was cooked in. If you have more time or want to make it a bit fancier transfer it to a serving dish. You can serve the chicken and sauce over rice or noodles if you prefer. I would include roasted vegetables or a side salad because you need some to balance out the protein. We made a french bread that paired perfectly with the chicken. And don’t forget the dessert and a fun cocktail because everything is better with dessert!

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chicken in white wine sauce on a skillet.
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Chicken with White Wine Sauce Recipe

The combination of the white wine, baby bella mushrooms, butter and seasonings create the perfect savory chicken dish rich in flavor.
Course dinner, Main Dish
Cuisine American, french
Keyword chicken and mushrooms, chicken with white wine sauce, easy chicken recipe, white wine sauce recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 320kcal
Author Andrea + Stef

Equipment

  • Cast Iron Skillet or large skillet
  • meat thermometer
  • wooden spoon or silicone spatula

Ingredients

  • 6 thin-cut boneless, skinless chicken breasts cut on the diagonal into "cutlets"
  • ½ cup all-purpose flour
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper plus more for serving
  • 4 tablespoons salted butter, divided
  • 2 tablespoons olive oil extra virgin
  • ⅓ cup finely diced yellow onions
  • 8 oz. baby bella mushrooms wiped/rinsed clean and sliced thick
  • 1-2 teaspoons minced garlic
  • 3-4 sprigs fresh thyme
  • ¾ cup dry white wine Sauvignon Blanc, etc.
  • 1 cup chicken broth
  • 1-2 tablespoons cornstarch

Instructions

  • Slice chicken breasts into smaller "cutlets" or pound out thicker chicken breasts so that they will cook more quickly. Rinse and pat dry with paper towels.
  • In a large skillet, heat 2 tablespoons of butter and 2 tablespoons olive oil over medium-high heat until sizzling.
  • Mix together flour, salt, and pepper in a shallow bowl. Dredge each piece of chicken on both sides with flour mixture and set aside.
    steps 1 and 2 of chicken in white wine sauce with mushrooms. Step 1: chicken floured on parchment paper. Step 2: butter melting in black cast iron pan.
  • Place floured chicken into the skillet in a single layer. Brown on each side (about 5 minutes per side). Cook the chicken in batches to avoid overcrowding in the pan. When chicken has browned on each side, remove to a plate/bowl and keep warm.
  • Add two remaining tablespoons of butter to the skillet. When melted, add the mushrooms and onions. Cook without disturbing for 3-4 minutes or until mushrooms are dark on one side.
    steps 3 and 4 of chicken in white wine sauce with mushrooms. Image on left: browned chicken in black cast iron skillet. Image on right: butter melting in black cast iron skillet with fresh mushrooms on top.
  • Stir mushrooms and continue cooking over medium heat until any liquid has been absorbed/evaporated and the mushrooms are browned on both sides.
  • Add minced garlic to the mushrooms and saute 1-2 minutes longer until garlic begins to brown, but not burn.
    steps 5 and 6 of chicken in white wine sauce with mushrooms. Left image: black cast iron pan with sautéed mushrooms and fresh onions on top. Right image: sauteed mushrooms and onions in black cast iron skillet. White wine being poured into pan.
  • Pour wine into pan and stir to scrape all of the brown bits off the bottom of the pan to deglaze. Simmer 1-2 minutes.
  • Add chicken broth and thyme sprigs to the pan and bring to a boil. Simmer over medium heat for about 5 minutes.
    steps 7 and 8 of chicken in white wine sauce with mushrooms. Left image: black cast iron skillet filled with brown sauce with mushrooms. Wood slotted utensil stirring. Image on right is the same except with seasonings thrown on top.
  • Whisk cornstarch into a few tablespoons of water until dissolved. While stirring the sauce in the skillet, drizzle the cornstarch "slurry" into the sauce and continue stirring to distribute evenly.
  • Return chicken to the skillet and simmer for 3-4 minutes longer, until chicken has warmed through and sauce thickens.
    steps 9 and 10 of chicken in white wine sauce with mushrooms. Left image of black cast iron skillet with brown liquid and mushrooms and spices. Right image has black cast iron skillet with chicken placed on top of mushrooms and sauce.
  • Garnish with additional fresh thyme, salt, and freshly ground pepper.
    Golden cooked chicken surrounded by mushroom sauce in black cast iron pan.
  • Serve with mashed potatoes, over noodles or rice, or with parmesan french bread to soak up all that yummy sauce.

Nutrition

Calories: 320kcal | Carbohydrates: 13g | Protein: 26g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 92mg | Sodium: 540mg | Potassium: 664mg | Fiber: 1g | Sugar: 1g | Vitamin A: 291IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg

The post Chicken in White Wine Sauce appeared first on Family Dinners.

]]> https://familydinners.com/chicken-in-white-wine-sauce/feed/ 7 Instant Pot Beef Tips https://familydinners.com/instant-pot-beef-tips/ https://familydinners.com/instant-pot-beef-tips/#respond Thu, 18 Aug 2022 08:12:00 +0000 https://familydinners.com/?p=14101 Learn how to make amazingly tender instant pot beef tips smothered in rich and flavorful brown gravy made with red wine and mushrooms.

The post Instant Pot Beef Tips appeared first on Family Dinners.

]]> These Instant Pot beef tips are easy to make and come out tender with the most flavorful gravy. The beef in this comfort food dinner falls apart in your mouth and the rich brown gravy with mushrooms and onions is the perfect pairing.

instant pot beef tips on mashed potatoes.

This post may contain affiliate links to products. If you purchase products through those links we might receive a small profit.

You can serve this family favorite over mashed potatoes, egg noodles, rice, or roasted vegetables. We also love serving slices of crusty white bread on the side of this hearty Instant Pot beef and gravy.

Table Of Contents
  1. WHAT ARE INSTANT POT BEEF TIPS?
  • INGREDIENTS
  • INSTRUCTIONS
  • RECOMMENDED TOOLS
  • TIPS FOR THE BEST INSTANT POT BEEF TIPS
  • HOW TO STORE
  • WHAT TO SERVE WITH INSTANT POT BEEF TIPS
  • MORE INSTANT POT RECIPES
  • FREQUENTLY ASKED QUESTIONS
  • Instant Pot Beef Tips

    • WHAT ARE INSTANT POT BEEF TIPS?

    Beef tips are chunks of sirloin or tenderloin that are cooked to tender perfection in the Instant Pot with a rich brown gravy. Onions, garlic, mushrooms, red wine and Italian seasoning create an immensely flavorful sauce that tastes wonderful over mashed potatoes, rice or egg noodles.

    ❤️ WHY YOU’LL LOVE THIS BEEF AND GRAVY RECIPE

    Notable: tender beef that falls apart in your mouth, smothered in the most delicious gravy

    Main Ingredients: beef tips, mushrooms, beef broth, red wine, garlic, onion, Worcestershire sauce, Italian seasoning

    Cooking Method: Instant Pot

    Nutrients: good source of protein, 36 g per serving

    Cooking Time: 40 minutes. Plus 10 minutes natural release time.

    Pairs well with: mashed potatoes, rice, egg noodles, roasted vegetables

    Diets: gluten free, dairy free

    Special Equipment Needed: Instant Pot, cooking spatula, small bowl and whisk

    Instant Pot beef tips on a serving spoon over Instant Pot.
    Instant Pot beef and mushrooms in a serving dish

    INGREDIENTS

    This section explains how to choose the best ingredients for Instant Pot beef and mushrooms, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

    You may have all of these Instant Pot beef and mushrooms ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

    • Pantry Ingredients: oil, beef broth, red wine, cornstarch
    • Refrigerated/Frozen Ingredients:
    • Produce Ingredients: sliced mushrooms, onion, garlic
    • Meat Ingredients: beef tips (stew meat or top sirloin cut into 1 inch pieces)
    • Spices: Worcestershire sauce, Italian seasoning, salt, black pepper
    Instant Pot beef tips ingredients.

    WHAT TO MAKE NEXT: If you love tender beef that falls apart in your mouth then you’ll love our Dutch Oven Pot Roast.

    INSTRUCTIONS

    This section shows how to cook beef tips in the Instant Pot, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

    SAUTÉ AND SEAR: On the sauté setting of your Instant Pot, sauté onions and garlic for a couple of minutes, then and the beef cubes and sear for a minute.

    onions in the Instant Pot
    beef sautéd in the Instant Pot

    COMBINE: Add beef broth, wine, Worcestershire sauce, mushrooms, Italian seasoning, salt and pepper and stir to combine.

    mushrooms, broth and wine added to meat and onions
    cooked beef tips and gravy in the instant pot

    COOK: Lock the lid, close the vent and set your Instant Pot to pressure cook on high for 35 minutes. Then allow a 10 minute natural release time. Carefully vent any remaining steam and set the Instant Pot back to sauté setting.

    cornstarch slurry in a bowl over instant pot
    Instant Pot beef tips.

    THICKEN: In a small bowl, whisk together the cornstarch and water to make a slurry. Add the slurry to the boiling sauce and stir until sauce begins to thicken. Serve.

    WHAT TO MAKE NEXT: If you love meat with mushrooms and gravy then you’ll love our Chicken in White Wine Sauce with Mushrooms.

    Instant Pot– This recipe requires an Instant Pot or other electric pressure cooker. This Instant Pot isn’t the fanciest you can buy but we love it and it will work for most people’s needs. If you’re looking for one with all the bells and whistles, this 10-in-1 Instant Pot is amazing.

    instant pot beef tips on a spoon.
    Instant Pot beef tips in serving dish.

    TIPS FOR THE BEST INSTANT POT BEEF TIPS

    Follow these tips to make the best beef and gravy.

    ✔️ Allow the Instant Pot saute setting to get oil very hot before sauteing onions and searing beef. This will help the beef get a nice brown outside.

    ✔️ Do not sear beef for long enough to cook it through! Just a minute on each side is good.

    ✔️ Don’t skip the cornstarch slurry. This helps thicken the juices to make a nice gravy.

    ✔️ Serve over rice or mashed potatoes and add extra gravy!

    HOW TO STORE

    Refrigerate: Store Instant Pot beef and mushrooms in an airtight container or ziploc bag in the refrigerator for up to 3 days.

    Freeze: You can freeze beef tips and gravy in an airtight and freezer safe container and/or a ziploc freezer bag for up to 3 months.

    Defrosting: A great way to defrost frozen beef and mushrooms is in the refrigerator overnight. Then reheat in a pot on the stovetop or in the microwave.

    Instant Pot beef tips with mushrooms over mashed potatoes.

    WHAT TO SERVE WITH INSTANT POT BEEF TIPS

    We love serving this insanely yummy beef and gravy with Creamy Mashed Potatoes, Instant Pot Brown Rice and roasted vegetables such as Air Fryer Broccoli, Green beans or Brussels sprouts for example.

    MORE INSTANT POT RECIPES

    If you love preparing a scrumptious dinner in the Instant Pot, then you have to try our amazing Instant Pot Chicken Thighs with Lemon Butter Sauce, Instant Pot Chicken Tortilla Soup, or Instant Pot Carnitas.

    FREQUENTLY ASKED QUESTIONS

    For perfect results every time, here are answers to the most common questions about cooking Instant Pot beef tips.

    What cut of beef works best for this recipe?

    Many cuts of beef work well in this recipe. We recommend sirloin, tenderloin, chuck roast or beef stew meat. A blend of different cuts might also work well.

    Is it possible to omit the onions?

    Onions, garlic and mushrooms add tons of flavor to the gravy of this dish. However, if you or somebody in your family is not fond of chunks of onion in their gravy you can omit the onions and add 1 teaspoon of onion powder instead.

    Can I add other vegetables to Instant Pot beef tips?

    Of course, you can also add chopped carrots, celery, parsnips or butternut squash to this recipe. However, it might give the dish a bit more of a beef stew feel though.

    Instant Pot beef tips in serving dish.
    Print

    Instant Pot Beef Tips

    Learn how to make amazingly tender beef tips smothered in rich and flavorful brown gravy.
    Course Main Dish
    Cuisine American
    Keyword beef tips in the instant pot, instant pot beef and gravy, instant pot beef and mushroom, instant pot beef tips recipe
    Prep Time 15 minutes
    Cook Time 40 minutes
    Natural Release Time 10 minutes
    Total Time 1 hour 5 minutes
    Servings 6 servings
    Calories 315kcal
    Author Andrea + Stef

    Equipment

    • Instant Pot
    • knife and cutting board
    • cooking spatula
    • small bowl and whisk

    Ingredients

    • 2 cloves of garlic minced
    • 1 yellow onion diced
    • 1 tablespoon oil
    • 2 lb beef tips stew meat or top sirloin cut into 1 inch pieces
    • 2 cups beef broth
    • 1 cup red wine
    • 2½ cups sliced mushrooms
    • ¼ cup Worcestershire sauce
    • 1 teaspoon Italian seasoning
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • ¼ cup water
    • 3 tablespoon cornstarch

    Instructions

    • Set Instant Pot to saute setting.
    • Add oil to Instant Pot. When oil is hot, saute onions and garlic for a few minutes until onions are translucent.
      onions and garlic sautéing in the instant pot
    • Add beef and sear for a minute.
      beef added to onions and garlic
    • Stir in beef broth, wine, worcestershire sauce, mushrooms, Italian seasoning, salt and pepper. Stir.
      mushrooms, broth and wine added to meat and onions
    • Lock the lid in place and set vent to closed.
    • Set to pressure cook on high for 35 minutes.
    • Allow a 10 minute natural release then carefully turn the valve to vent and release remaining steam.
      cooked beef tips and gravy in the instant pot
    • Set pot to saute setting.
    • Make a corn starch slurry by whisking the cornstarch and ¼ cup of water.
      cornstarch slurry in a bowl over instant pot
    • Once liquid is boiling, add the slurry to the pot and stir for a couple minutes until the gravy begins to thicken.
      slurry added to gravy
    • Serve.
      Instant Pot beef tips on a serving spoon over Instant Pot.

    Nutrition

    Calories: 315kcal | Carbohydrates: 11g | Protein: 36g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 924mg | Potassium: 866mg | Fiber: 1g | Sugar: 3g | Vitamin A: 17IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 4mg

    The post Instant Pot Beef Tips appeared first on Family Dinners.

    ]]>     https://familydinners.com/instant-pot-beef-tips/feed/ 0     Caprese Stuffed Portobello Mushrooms https://familydinners.com/caprese-stuffed-portobello-mushrooms/ https://familydinners.com/caprese-stuffed-portobello-mushrooms/#comments Sat, 21 May 2022 01:50:06 +0000 https://familydinners.com/?p=11904 Delicious tomato and mozzarella stuffed portobello mushrooms baked to perfection. These caprese stuffed mushrooms are healthy and easy to make.

    The post Caprese Stuffed Portobello Mushrooms appeared first on Family Dinners.

    ]]>     Are you looking for a quick but amazingly delicious vegetarian meal, that is low calorie and low carb but BIG on flavor? Then you will love these quick and easy to make caprese stuffed portobello mushrooms.

    Mushroom caps smothered in garlic butter and filled with ripe tomatoes and creamy mozzarella cheese, cook up to perfection in only a few minutes under the broiler.

    Caprese stuffed portobello muchrooms.

    To complete the classic caprese flavor, we topped our yummy stuffed mushrooms with fresh basil and a drizzle of balsamic glaze. By omitting the balsamic reduction you can easily turn this scrumptious dish into a keto friendly meal.

    WHAT ARE CAPRESE STUFFED MUSHROOMS?

    Caprese stuffed mushrooms are made by combining juicy ripe tomatoes and fresh mozzarella cheese in the caps of portobello mushrooms. They are cooked under the broiler, then topped with basil and drizzled with balsamic reduction. The caprese filling is supposed to represent the Italian flag of green-white-red.

    ❤️ WHY YOU’LL LOVE THIS PORTOBELLO MUSHROOM RECIPE

    ✔️ Everything you love about caprese salad in a wonderful vegetarian meal.

    ✔️ It only takes 15 minutes to prepare these scrumptious oven baked mushrooms. These couldn’t be easier!

    ✔️ A healthy and easy recipe that is low in calories but full of flavor.

    ✔️ Can easily be made keto friendly by omitting the balsamic glaze.

    4 caprese stuffed portobello mushrooms with balsamic glaze drizzled on top.
    4 caprese stuffed portobello mushrooms with balsamic glaze drizzled on top.

    CAPRESE STUFFED MUSHROOMS INGREDIENTS

    This section explains how to choose the best ingredients for tomato and mozzarella stuffed mushrooms, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

    You may have all of these easy stuffed mushrooms ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

    • Portobello Mushrooms: These are large mushrooms. Find fresh ones with a firm “meat”.
    • Mozzarella Cheese: We used fresh mozzarella slices, but you can substitute grated low moisture cheese, if you prefer.
    • Cherry Tomatoes: You can also use grape tomatoes.
    • Salted Butter
    • Garlic
    • Fresh Parsley
    • Fresh Basil: Get a ready to use basil plant at the grocery store. It usually lasts you quite a while to make many delicious recipes. Packaged basil leaves only last for a very short time and start to look unappetizing quite quickly.
    • Salt and Pepper (optional)
    • Balsamic Glaze: Use your favorite store bought balsamic reduction or make your own. Check out our super easy and quick recipe for homemade balsamic glaze. It tastes incredible! If you’re eating Keto, omit the balsamic glaze. You can use a straight balsamic vinegar.
    ingredients for tomato and mozzarella stuffed mushrooms

    INSTRUCTIONS

    This section shows how to cook caprese stuffed portobello mushrooms under the broiler, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

    PREPARE: Clean mushrooms and remove stems. Melt butter in a pan, then add minced garlic and fresh parsley. Saute for 1 minute. Baste the butter mixture onto all sides of the portobello mushrooms.

    🔴 TIP: Do not wash your mushrooms with water. Wipe portobello mushrooms with a damp paper towel.

    Garlic butter and herbs in a cast iron pan.
    Mushroom stems removed from caps.

    FILL MUSHROOMS: Fill each mushroom cap with mozzarella pieces and tomatoes. Sprinkle with salt and pepper.

    🔴 TIP: Generously fill the mushroom caps. Fill the caps with lots of cheese and tomatoes. The cheese and tomatoes will shrink down when cooked. Don’t be afraid to add a lot.

    Butter mixture spread onto mushroom caps.
    mushrooms filled with mozzarella, tomatoes and basil

    COOK: Broil until cheese is melted and tomatoes are beginning to roast, about 5-7 minutes.

    🔴 TIP: Don’t overcook your mushrooms. Overcooking mushrooms will make them sweat out all their moisture. They’ll still taste good but you do not need to cook them that long.

    Cooked portobello mushrooms with mozzarella and tomatoes.
    Cooked portobello mushrooms with mozzarella and tomatoes and balsamic glaze being drizzled on top.

    FINISH AND SERVE: Garnish with fresh basil and a drizzle of balsamic glaze. (Omit the balsamic reduction if your are eating keto.) Then serve with a side salad, garlic bread or roasted veggies.

    TIPS FOR THE BEST STUFFED PORTOBELLO MUSHROOMS

    Follow these tips to make the best tomato and mozzarella stuffed mushrooms.

    ✔️ Don’t wash your mushrooms with water. Pat them clean with a cloth or paper towel.

    ✔️ Fill the caps with lots of cheese and tomatoes. The cheese and tomatoes will shrink down when cooked. Don’t be afraid to add a lot.

    ✔️ Cook until the cheese is cooked and beginning to bubble.

    ✔️ Try not to overcook the mushrooms. They’ll begin releasing moisture and will be a bit slimy, though still edible.

    STORAGE TIPS

    Refrigerate: Store leftover caprese stuffed mushrooms in an airtight container in the fridge for up to 4 days.

    Freeze: You can also freeze these vegetarian mushrooms in a freezer safe container for up 3 months.

    Defrosting: Thaw overnight in the fridge or on the counter for a couple of hours. Reheat your defrosted mushrooms under the broiler or in the microwave.

    close up of stuffed mushrooms

    WHAT TO SERVE WITH CAPRESE STUFFED PORTOBELLO MUSHROOMS

    Serve stuffed mushrooms with a healthy side dish, such as a crunchy salad. We love Italian Salad, Greek Salad, or Raw Asparagus Salad. Or if you prefer to make your side dish in the air fryer, check out our amazing air fryer vegetables, such as broccoli, cauliflower, asparagus or green beans, for example.

    We also love serving stuffed portobello mushrooms with a side of Garlic Bread, Pizza Dough Garlic Knots, Easy Cheesy Garlic Rolls or Copycat Lion House Rolls.

    MORE CAPRESE RECIPES

    If you love love Caprese Stuffed Mushrooms you’ll enjoy our Caprese Salad, Caprese Chicken Thighs, Caprese Stuffed Chicken Breast or Balsamic Glaze.

    FREQUENTLY ASKED QUESTIONS

    For perfect results every time, here are answers to the most common questions about cooking tomato and mozzarella stuffed mushrooms.

    Does it matter what kind of mozzarella I use?

    Yes. We recommend using only fresh mozzarella for this recipe. You can also substitute small mozzarella cheese balls or burrata (buffalo mozzarella), but do not use low moisture mozzarella cheese.

    What kind of tomatoes can I use for this dish?

    We like using either cherry or grape tomatoes for this recipe, because they have great tomato flavor and are suitable in size. You can use roma or plum tomatoes in a pinch, but cut them into bite sized pieces and remove most of the jelly-like seed part.

    Can I omit the balsamic glaze?

    Yes, you can omit the balsamic glaze drizzle in case you don’t enjoy the flavor or follow a keto diet. However, we really enjoy the extra level of flavor it adds to this dish.

    caprese stuffed portobello mushrooms.
    Print

    Caprese Stuffed Portobello Mushrooms

    Learn how to make delicious tomato and mozzarella stuffed portobello mushrooms baked to perfection. These caprese stuffed mushrooms are a healthy vegetarian and keto friendly (omit the balsamic glaze) option if you're on a diet.
    Course Main Dish, Vegetable
    Cuisine American, keto, vegetarian
    Keyword caprese stuffed mushrooms, how to cook portobello mushrooms, recipe for stuffed portobello mushrooms, tomato and mozzarella mushrooms
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 4 servings
    Calories 279kcal
    Author Andrea + Stef

    Equipment

    Ingredients

    • 4 portobello mushrooms
    • 8 oz fresh mozzarella cheese
    • 16-20 cherry tomatoes sliced in half
    • 3 tablespoon salted butter
    • 2 cloves of garlic crushed
    • 1 tablespoon fresh parsley chopped
    • ¼ cup fresh basil cut chiffonade
    • salt and pepper to taste
    • ¼ cup balsamic glaze homemade or store bought

    Instructions

    • Preheat the oven to broil.
    • Clean mushrooms, then remove stems.
      stems being removed from caps
    • In a saucepan over medium heat (or in the microwave if you’re in a hurry), melt butter. When butter is melted add minced garlic and fresh parsley. Saute for 1 minute.
      melted butter with garlic and parsley
    • Baste the butter mixture onto all sides of the portobello mushroom.
      Butter mixture spread onto mushroom caps.
    • Fill each mushroom cap with mozzarella pieces and tomatoes.
      mushroom caps stuffed with tomatoes and mozzarella
    • Sprinkle with salt and pepper.
    • Broil until cheese is melted and tomatoes are beginning to roast, approximately 5-7 minutes but time varies depending on your oven, the thickness or your cheese and tomatoes.
      Cooked portobello mushrooms with mozzarella and tomatoes.
    • Remove from oven. Garnish with fresh basil, cut chiffonade or ripped and drizzle with balsamic glaze. (Omit the balsamic glaze to make this dish keto friendly.)
      Cooked portobello mushrooms with mozzarella and tomatoes and balsamic glaze being drizzled on top.
    • Serve and enjoy!
      Caprese stuffed portobello muchrooms.

    Notes

    Recipe Notes:
    • Wipe portobello mushrooms with a damp paper towel rather than wash them directly in water.
    • You can substitute grated low moisture mozzarella cheese if you prefer.
    • Overcooking mushrooms will make them sweat out all their moisture. They’ll still taste good but you do not need to cook them that long.
    Serving Suggestions:
    • Serve with a side salad, garlic bread or other roasted vegetables.

    Nutrition

    Calories: 279kcal | Carbohydrates: 8g | Protein: 15g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 439mg | Potassium: 516mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1142IU | Vitamin C: 18mg | Calcium: 306mg | Iron: 1mg

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