Recipe by Sandi (From CA)
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.
Top Review by GrillGirlie
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".
- 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)
Directions See How It's Made
- 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.