Filet Mignon on Stuffed Portabella Mushrooms

Filet Mignon on Stuffed Portabella Mushrooms was fancy enough for Mother’s Day and easy enough for any day. Patti made a simple stuffing for the mushrooms of smoked garlic, sweet onions and pepper bacon then topped them with Filet Mignon steaks. Ken loves his steaks with a “Kiss of Smoke” and so tender that you don’t need teeth and these sure made him happy.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Filet Mignon on Stuffed Portabella Mushrooms
A Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 12 minutes @ 400*(205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Gold Blend BBQ Pellet

Ingredients: Filet Mignon on Stuffed Portabella Mushrooms

• 4 – 5oz. Filet Mignon steaks
• Date Night Doins Steak Seasoning, to taste
• 4 Portabella mushrooms, stems removed

Stuffing

• ¼ lb. peppered bacon, chopped
• ½ cup fresh smoked garlic, minced
• 1 medium sweet onion, chopped

Filet Mignon on Stuffed Portabella Mushrooms
A Wood Pellet Grill Recipe

Link for Smoked Garlic: https://datenightdoins.com/smoked-garlic-sauce/

Cooking Directions: Filet Mignon on Stuffed Portabella Mushrooms

Preheat your Grill Grates to 400* (205c) and light your wedgie for that “Kiss of Smoke” Keep in mind that anything over 250* (122c), anything higher is cooking and there will not be much if any smoke.

Season Steaks with Date Night Doins Steak Seasoning.

In a cast-iron skillet sauté bacon, smoked garlic and onion until bacon is crisp and onion is soft.

Place potatoes and mushrooms on the grill with the garlic stuffing. They will take longer to cook than the steaks to cook.

When you think the mushrooms are about half done ad the steaks to the grill. I did these for about 12 minutes giving them a quarter turn around 3 minutes and a flip at 6 minutes to repeat the 3-minute quarter turn. Don’t cook your steaks by time there are too many variables but cook by temperature. We like tenderloin rare so we pull them off the grill between 120* to 125*.

When the steaks go on the grill fill your mushrooms with the stuffing.

When you are ready to remove the steaks place 1 on top of a stuffed mushroom.

When the meat reaches an internal temperature around 120* (49c) pull it off for a rare steak. U.S.D.A. safe is 125* (52c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Filet Mignon on Stuffed Portabella Mushrooms
A Wood Pellet Grill Recipe

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

 

 

Filet Mignon on Stuffed Portabella Mushrooms
A Wood Pellet Grill Recipe

 

 

Filet Mignon on Stuffed Portabella Mushrooms
A Wood Pellet Grill Recipe

 

 

Filet Mignon on Stuffed Portabella Mushrooms
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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They are “How To BBQ Picture Books

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