Prep 15 mins
Cook 15 mins
What....? It’s a hunk o’ filet mignon topped with a stuffed portobello mushroom. Pure decadence and EEE-vile to the nth degree. Times are estimates.
- 2 (6 -8 ounce) filet mignon steaks, trimmed of fat (about an inch thick,)
- 2 teaspoons McCormick's Montreal Brand steak seasoning
- 1 tablespoon canola oil or 1 tablespoon vegetable oil
- 1 tablespoon butter or 1 tablespoon margarine
- 2 large portabella mushrooms, cleaned, stems removed and gills carefully scraped out
- 2 ounces cream cheese, softened
- 4 ounces monterey jack pepper cheese, shredded (*pepperjack*)
- 1⁄8 cup plain breadcrumbs
- 1 scallion, chopped finely
- 3 pieces crisply fried bacon, broken into pieces (alternately you can use 1-2 Tbsp. Real Bacon Bits)
- Preheat oven to 350°F.
- Season both sides of filets with steak seasoning, pressing in so it'll adhere, and let filets come to room temperature (up to 30 minutes prior to cooking).
- SCHROOMS: Combine cheeses, breadcrumbs and scallions and mix well.
- Place mushrooms on foil-lined baking sheet. Fill with the above mixture and top each with bacon.
- Bake for 20-25 minutes.
- STEAKS: While mushrooms are cooking, heat oil and butter in large skillet over medium-high to high heat. When hot, add steaks.
- For medium-rare steaks, fry first side for 4 minutes, lower heat slightly and turn over, cooking for an additional 5 minutes. Adjust time according to desired doneness.
- CAP THE COW: Move steaks to plates and top with “beret” schroomage. Consider donning a smoking jacket and carrying a painter's brush and palette to the table for effect. These are VERY rich, so, yeah… do something to work off the calories when you’re done.
Oh-my-god!!!!!!!!!!!!!! :9 SANDI IS A GODDESS!!!!! I will use this recipe for the rest of my life! This dish turns my Fiance into a drooly purring kitten!!!! Okay Sandi, Now that I know that you like them, Someday, try my Mushrooms, "Brooke's Portabellos".
Sandi, this ROCKS!! I've made it twice now. First time for Valentine's and the second when my son was here for Spring Break. I doubled it then since I knew if I didn't, dh wouldn't have anything for lunch the next day!! DS had never had portobellos before so didn't know if he liked them- if his plate had been any cleaner afterwards, I wouldn't have needed to put it in the dishwasher. He ate every bite and was looking for more!! The only changes I made (both times) was to use regular Monterey Jack in place of pepper jack, since I don't like hot, and to use "a bit" more bacon because, well, because it's bacon, durn it! Oh! and I also used bacon-wrapped filets, since I firmly believe there's no such thing as too much bacon!! :-)
We made this for Easter Dinner. It is definately a killer/keeper recipe. We used sharp cheddar cheese instead of pepper jack. Everyone finished their 'beret' but couldn't finish the bull!! There were rave reviews from everyone. Incredibly rich and satisfying and surprisingly easy. Thanks, Sandi!