PORTERHOUSE T-BONE* Recipe

Prepare the Stuffed Mushroom

Preheat the oven to 375°F (190°C). Remove the stem from the portobello mushroom and set aside. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and spinach, cooking until the spinach wilts. Remove from heat and mix in cream cheese, parmesan cheese, and season with salt and pepper. Stuff the mixture into the portobello mushroom cap.

Cook the Steak

Season the porterhouse steak with salt and black pepper on both sides. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the steak and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the skillet and let rest for 5 minutes.

Bake the Stuffed Mushroom

Place the stuffed portobello mushroom on a baking sheet and bake in the preheated oven for about 15-20 minutes until the mushroom is tender and the filling is golden.

Prepare Seasonal Vegetables

In the same skillet used for the steak, add the mixed seasonal vegetables and sauté for about 5-7 minutes until they are tender but still crisp. Season with salt and pepper to taste.

Serve

Slice the porterhouse steak and serve alongside the stuffed portobello mushroom and sautéed seasonal vegetables. Drizzle with house steak sauce if desired.