Recipes from the Swan And Dolphin Hotels
Steak Stuffed Portobellas
From Adam Schmidth Of Shula's Steakhouse
Recipe Yields: 1
Ingredients:
1 6-8 oz filet mignon
1 large portobella mushroom
1 cup balsamic vinaigrette
1 cup chopped spinach
1 cup diced tomato
4 artichoke hearts (canned), quartered
1 tsp garlic chopped
2 oz asiago cheese
4 oz heavy cream
2 oz marsala or sherry wine
1 leek julienne thin
kosher salt, cracked pepper
Marinade the washed portobella cap in the balsamic vinaigrette for at least 1 hour. Heat up a saute pan with just enough oil to lightly coat the pan. Season the filet with kosher salt and black pepper and sear in the pan.
In another pan, drain the portobella mushroom and cook in a separate pan. In a small saucepan saute artichoke heats, tomatoes and garlic in a touch of olive oil, add spinach and cream and bring to a simmer, then add the asiago cheese to thicken.
Place the cooked and drained portobella mushroom cap side-down on a plate. Spoon the spinach and cheese mixture into the cap and rest the filet on top.
In the pan the mushroom was cooked, add 2 Tbsp of leftover balsamic marinade and the cooking wine and bring to a quick simmer, then remove from heat. Drizzle the juices from this pan around the mushrooms and garnish the steak with fried leeks or onions.
From Adam Schmidth Of Shula's Steakhouse
Recipe Yields: 1
Ingredients:
1 6-8 oz filet mignon
1 large portobella mushroom
1 cup balsamic vinaigrette
1 cup chopped spinach
1 cup diced tomato
4 artichoke hearts (canned), quartered
1 tsp garlic chopped
2 oz asiago cheese
4 oz heavy cream
2 oz marsala or sherry wine
1 leek julienne thin
kosher salt, cracked pepper
Marinade the washed portobella cap in the balsamic vinaigrette for at least 1 hour. Heat up a saute pan with just enough oil to lightly coat the pan. Season the filet with kosher salt and black pepper and sear in the pan.
In another pan, drain the portobella mushroom and cook in a separate pan. In a small saucepan saute artichoke heats, tomatoes and garlic in a touch of olive oil, add spinach and cream and bring to a simmer, then add the asiago cheese to thicken.
Place the cooked and drained portobella mushroom cap side-down on a plate. Spoon the spinach and cheese mixture into the cap and rest the filet on top.
In the pan the mushroom was cooked, add 2 Tbsp of leftover balsamic marinade and the cooking wine and bring to a quick simmer, then remove from heat. Drizzle the juices from this pan around the mushrooms and garnish the steak with fried leeks or onions.
