Grilled Herb-Stuffed Porterhouse Recipe

About this recipe

A savory and satisfying dinner featuring a juicy porterhouse steak stuffed with a flavorful herb and onion mixture, grilled to perfection and topped with tender mushrooms in a buttery sauce.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 750 Ml Alto De Bayna Barrica Red Wine, 750Ml
• - Cooks & Co Sliced Mushrooms
• 200G Mergulo Original Plant-Based Butter
• - Ds Cjo Soy Sauce For Soup 840ml
• - Tata Salt
• 60G Terre Exotique Cheeselovers Pepper, 60G

Instructions

1. 1. In a skillet, melt 1 tablespoon of butter over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes. Season with salt and pepper.
2. 2. In a small bowl, mix the red wine and soy sauce. Brush this mixture generously over the sliced mushrooms.
3. 3. Preheat a grill to medium-high heat. Place the mushrooms on the grill and cook for 4-5 minutes, stirring occasionally, or until they are tender and slightly charred.
4. 4. While the mushrooms are grilling, melt the remaining 2 tablespoons of butter in a skillet over medium heat. Add any remaining sliced mushrooms and heat through, stirring occasionally, for about 2-3 minutes.
5. 5. Once the mushrooms are done, remove them from the grill and let them rest for 5 minutes. Serve the grilled mushrooms topped with the buttery mushrooms.