Steak-Stuffed Portobello with Poblano Sauce
About this Recipe
Stuffed mushrooms come alive with grilled steak and a Mexican cream sauce made with fresh roasted chilies. Excellent appetizers, or entire entrées by themselves, these ‘bellos offer succulent meatiness held together with melty cheese and a flavorful creamy sauce forks will be sliding every last bite through. Consider alternatively pairing with charred chipotle sauce, roasted cherry tomatoes, or sprinkled with charred corn bits.
Steak-Stuffed Portobello with Poblano Sauce
Directions
- Place poblano peppers and onion slices on grid over medium, ash-covered coals.
- Grill, covered, 15 to 20 minutes or until onion is tender and pepper skins are blackened, turning occasionally.
- Place peppers in food-safe plastic bag; close bag. Set peppers and onion aside to cool. Preheat oven to 350°F.
- Coat each mushroom cap with cooking spray and place on aluminum foil-lined shallow-rimmed baking pan.
- Bake mushrooms in 350°F oven 15 to 17 minutes or until mushrooms are fork tender.
- Remove and discard skins, stems and seeds from peppers.
- Chop peppers and onion.
- Heat oil in small sauce pan over medium heat. Add poblanos peppers, onion and garlic; cook 2 to 3 minutes, stirring occasionally.
- Stir in cream; bring to a boil. Remove from heat; set aside.
- Season steaks with 1/2 teaspoon salt and 1/2 teaspoon black pepper.Grill, covered, 10 to 16 minutes for medium rare (145°F) to medium (160°F).
- Increase oven temperature to 400°F.
- Carve steaks into 1-inch strips. Cut strips into 1-inch cubes.
- Combine steak and cheese in medium bowl, mixing gently but thoroughly.
- Evenly divide beef mixture among prepared mushroom caps, mounding as needed.
- Bake mushrooms in 400°F oven 10 to 15 minutes or until cheese is melted.
- Meanwhile, place Poblano mixture in blender container; add 1/4 cup cilantro, lime juice, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper.
- Cover; process until smooth.
- Divide sauce evenly among 4 plates; top sauce with steak-stuffed mushroom.
- Garnish with avocado slices and remaining 1/4 cup cilantro, if desired.
Ingredients
- 1 tbsp. Ascend® Juice, Lime
- 2 beef, Denver steak(s), about 8 ounces each
- 1 tsp. black pepper, whole , freshly ground, divided
- 1/4 cup Nature's Best Dairy® Cream, Heavy
- 1/4 cup Peak Fresh Produce® Cilantro
- 2 tsp. Peak Fresh Produce® Garlic, minced
- 4 large Peak Fresh Produce® Mushroom(s), Portobello
- 1 Peak Fresh Produce® Onion(s), Yellow, cut into 1/2 inch slices
- 2 pepper(s), poblano
- 2 tsp. Roma® Oil, Olive
- 1 tsp. salt, kosher , divided
- 3/4 cup Saluté® Cheese, Mozzarella, Shredded