Preps in

10

Minutes

Cooks In

15

Minutes

Serves

6

People

Calories

413

Per Serving

Let’s Make It!

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  1. Preheat your oven to 425°F.
  2. Rinse and clean mushrooms in water.
  3. Make a marinade for your Portobello Tops of ½ cup Olive Oil, 2 tsp Worcestershire Sauce, ½ Cup of Dry Sherry, 2 tsp salt, 1 tsp pepper.
  4. Coat Portobello mushrooms well in marinade making sure to spoon marinade inside the top.
  5. Set aside.
  6. Place all of the thawed John Soules Foods Beef Steak out onto your cutting board, and mince it up into ¼ inch cubes or so, if they are too big they get messy as the stuffing.
  7. Place marinated Portobello mushrooms on a baking sheet and bake in oven at 425°F for 10 minutes.
  8. Heat butter and sauté celery and onions, as they start to get glassy, add diced mushrooms.
  9. Add 1 tsp salt, ½ tsp pepper, 2 tsp Worcestershire sauce, and cook for another 2 minutes.
  10. Until they start to reduce.
  11. Then add the John Soules Foods Beef Steak.
  12. Stir Well and pour in the rest of the Dry Sherry to deglaze/steam.
  13. Cook only until liquid has reduced and beef is warmed throughout.
  14. Remove from heat.
  15. Fill your mushrooms on the baking sheet with the stuffing mix, to about level with the mushroom top.
  16. Depending upon your size of mushrooms, you might have extra, which is great on bread!
  17. Cover the top of each mushroom with 1 oz of crumbled Gorgonzola Cheese.
  18. Pop back in the oven under broil for another 2-3 minutes until the cheese is melted and turning golden.

Watch Us Make It!

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