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1-16oz Bag Soules Kitchen Thinly Sliced Steak
10-12 Portobello Mushrooms
1 Celery Stalk, diced
1 Green Onions, small diced
3 tsp Salt
1 1⁄2 tsp Pepper
4 Tbsp Butter
1/2 Cup olive Oil
1 Cup Dry Cooking Sherry
1 Tbsp plus 1 tsp Worcestershire Sauce
Tip: Packaged sliced onions and celery can usually be found in the produce aisle of your local grocer.
Preheat your oven to 425°F
Cut the stems from the mushroom tops (save both). Chop the stems into small pieces.
Mix 1⁄2 cup Olive Oil, 2 tsp Worcestershire Sauce, 1⁄2 Cup of Dry Sherry, 2 tsp salt, 1 tsp pepper.
Coat Portobello mushroom tops well in marinade making sure to spoon marinade inside the top.
Cut John Soules Foods Thinly Sliced Steak into small pieces.
Bake marinated Portobello mushroom tops on a baking sheet for 10 minutes.
Heat skillet on medium-high heat, add butter, celery and onions. After about 30-60 seconds, add diced mushroom stems.
Add 1 tsp salt, 1⁄2 tsp pepper, 2 tsp Worcestershire sauce, and cook for another 2 minutes until they start to reduce.
Add the John Soules Foods Thinly Sliced Steak, stir well and pour in the rest of the Dry Sherry to deglaze/steam.
Cook only until liquid has reduced and beef is warmed throughout (3-4 minutes). Remove from heat.
Fill your mushrooms on the baking sheet with the stuffing mix and cover the top of each mushroom with crumbled Gorgonzola Cheese.
Pop back in the oven under broil for another 2-3 minutes until the cheese is melted and turning golden.
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