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  2. Steak-Stuffed Portobello with Creamy Poblano Sauce

Steak-Stuffed Portobello with Creamy Poblano Sauce

Stuffed mushrooms come alive with grilled steak and a Mexican cream sauce made with fresh roasted chilies.

Cook Mode

Ingredients:

  • 2 beef Flat Iron Steaks (about 8 ounces each)
  • 2 fresh poblano chile peppers
  • 1 small onion, cut into 1/2-inch slices
  • 4 large portobello mushrooms, stems discarded
  • 2 teaspoons olive oil
  • 2 teaspoons minced garlic
  • 1/4 cup heavy cream
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 3/4 cup shredded reduced-fat mozzarella cheese
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
Garnish:
  • 1/2 ripe avocado, thinly sliced
  • 1/4 cup chopped fresh cilantro

Cooking:

  1. Place Poblano peppers and onion slices on grid over medium, ash-covered coals. Grill, covered, 15 to 20 minutes (over medium heat on preheated gas grill) 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.
  2. 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.
  3. 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.
  4. Season steaks with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness.
  5. 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.
  6. 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.
  7. Divide sauce evenly among 4 plates; top sauce with steak-stuffed mushroom. Garnish with avocado slices and remaining 1/4 cup cilantro, if desired.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!