Steak and Blue Cheese Stuffed Portabellos

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I am continuing my exploration of stuffed portabello mushroom caps as entrees. We had more traditional “pizzas” a couple of weeks ago with the mushroom caps as the crust, and they were so good! I started thinking of more possibilities for this stuffed portabello dish. After investigating what we still have in our reserves, I discovered a small, pasture-raised steak in our freezer as well as some leftover crumbled blue cheese. Hmmmmm… Another food combination made in foodie heaven.

This recipe makes the most of that wonderful steak and blue cheese flavor combination. This time, I broiled the caps before assembling the dish and that helped to really cook the mushrooms and soften them. You could also grill them instead of broiling. Our little 6 oz. steak from Farmhand Foods was perfect for two people. Next time, I might try this with some caramelized onions for even more deliciousness!

One wonderful aspect of this dish is it makes the most of a small amount of meat. If you serve these caps with broccoli or another veggie on the side, you have a great veggie-rich meal with just a little meat. Great way to extend a budget and lessen your food carbon footprint!

Steak and Blue Cheese Stuffed Portabellos (makes 2 servings)

  • 4 portabello mushroom caps
  • 1 Tbsp. olive oil
  • 1 6 oz. steak
  • 1 organic, red bell pepper, trimmed and seeded
  • 4 Tbsp. crumbled blue cheese
  • 2 Tbsp. good quality balsamic vinegar
  • Kosher or sea salt and ground pepper, to taste
  1. Heat your broiler or grill to high.
  2. Brush the mushroom caps with olive oil and sprinkle with salt and pepper.
  3. Put the caps (top side up) on a broiler pan lined with foil. Cut the bell pepper into strips and add to the broiler pan. If using a grill, put the strips on kabob skewers.
  4. Broil or grill the vegetables until tender and a bit charred (I broiled mine for 5 minutes).
  5. Remove vegetables from heat and reserve on a plate.
  6. Sprinkle steak with salt and pepper. Grill or broil to rare or medium rare. Remove steak from heat and let rest 5 minutes.
  7. Slice steak thin and reserve. Chop bell peppers.
  8. Put caps (stem side up) on the broiler pan. Top with steak slices, bell pepper pieces and blue cheese.
  9. Broil “pizzas” on high for 3 minutes. Drizzle with balsamic vinegar and serve immediately.
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3 responses

  1. It’s like opposite day! More mushrooms, less steak! I love steak with mushrooms and blue cheese but I actually would eat way more mushrooms than steak given the option (there’s a Japanese hibachi grill here that does great cheap take out and I will seriously JUST order a side of mushrooms lol). Yay Deanna!!

    • Thanks! I haven’t posted those on the new blog yet, but since we were talkin’ carrots, I probably should. I like her blog! We seem to have a nice community of like-minded women out here!!

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