Back in the Studio 4 kitchen for another #RockDRecipes with Andy Justus…
Typically you see stuffed mushrooms with smaller (often button) mushrooms. This twist uses a nice cap of portobello that’s topped with NY Strip!
Stuffed Portobello Mushrooms
- 2 tbsp Olive Oil
- 1 tbsp Butter
- 2 Portobello Mushrooms
- 1 NY Strip Steak 8-10 oz
- ¼ cup Diced Onion
- ½ cup Spinach
- ¼ cup Parmesan shredded
- ¼ cup Italian Breadcrumbs
- 8 oz Goat Cheese
- 1 bunch Parsley
- TT Kosher Salt/Black Pepper
Drizzle one tbsp. olive oil onto mushroom caps.
Season with salt/pepper.
Bake on sheet tray at 350F for approx. 10 min.
In sauté pan, heat remaining olive oil over medium-high heat.
Season strip steak with salt/pepper.
Sear first side of steak. Approx. 2-3 min.
Flip and begin to sear second side. Approx. 1 min.
Add butter directly to pan and baste steak until desired doneness.
Remove and rest before cutting. 3-5 min.
Small dice steak.
Toss onion and spinach in remaining basting liquid.
In mixing bowl, mix spinach mixture with remaining ingredients.
Stuff mixture into mushroom cap.
Top with crumbled goat cheese.
Drizzle with vinaigrette.
Garnish with White Balsamic Vinaigrette