Recipes
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Ingredients
- 1 lb seasoned mushroom kit (sliced fresh mushrooms, shallots, garlic, and rosemary)
- 8 oz whole baby portabella mushrooms
- 1 ½ lb boneless grilling steaks (such as ribeye, New York strip, or tenderloin)
- 3 teaspoons steak seasoning, divided
- 2 tablespoons olive oil, divided
- 1 tablespoon whole grain mustard
- 1 tablespoon honey
- 1 tablespoon fresh Italian parsley
Steps
- Separate ingredients in mushroom kit. Cut all whole mushrooms in half (from kit and portabellas); chop rosemary and garlic finely. Preheat large sauté pan on medium-high 2–3 minutes.
- Coat steaks with 2 teaspoons seasoning and drizzle with 1 tablespoon oil (wash hands). Place steaks in pan; cook 3–4 minutes on each side until browned and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
- Place mushrooms, shallots, garlic, and remaining 1 teaspoon seasoning in same pan; cook 6–8 minutes, stirring occasionally until vegetables are tender. Combine in small bowl: mustard, honey, rosemary, and remaining 1 tablespoon oil. Stir mustard mixture into mushroom mixture and toss to coat.
- Chop parsley. Slice steaks and serve topped with mushrooms and sprinkled with parsley.
Amount per ¼ recipe serving: Calories 350, Total Fat 19g, Sat Fat 5g, Trans Fat 0.5g, Chol 75mg, Sodium 710mg, Total Carb 17g, Fiber 2g, Total Sugar 8g, (Incl. 4g Added Sugars), Protein 32g, Vitamin D 0%, Calc 4%, Iron 20%, Potassium 10%