Mushroom - Stuffed Porterhouse

Prep Time: 20 Minutes. Cook Time: 20 minutes. Serve: 4

Recipe Ingredients:

• (8-oz) pkg. sliced fresh mushrooms
• 2 tbsp. Vegetable oil or oil from dried tomatoes
• 2 tbsp. drained tomatoes
• 1/4 cup chopped Italian parsley
• 1 tsp. chopped fresh rosemary
• 1 (2lb.) beef porterhouse steak, cut 1/4 inch thick

How to Cook:

1. Preheat broiler
2. in a large skillet cook mushrooms in oil until browned and all liquid is evaporated. stir in tomatoes parsley and rosemary
3. meanwhile, make a pocket in the side of the larger section of meat. place steak flat on a cutting board. using a sharp knife make a 4-inch long slit lengthwise in the side of the meat. working the knife inside, cut almost to the bone, trying not to make the outside slit any larger.
4. Place steak on the unheated rack of a broiler pan. spoon mushroom mixture into pocket, reserving a little of the mixture for garnish sprinkle with pepper to taste. broil 4 to 5 inches away from heat, 16 to 20 minutes for medium doneness, turning after 8 minutes.

per serving: 520 cal., 42g fat, 95mg chol, 90mg sodium, 3g carbo., 31g pro., 1g fiber