Ingredients:

2 Porterhouse Steaks
2 T Olive Oil
3 T Sicilian Lemon and Herb Seasoning
1# Mushroom Caps, 10 largest set aside, chop the rest
½ C Onions, chopped
2 C Spinach
½ C Red Wine
4oz Cream Cheese
1½ C Artichokes
¼ C Garlic, minced

Sprinkle 1 T seasoning on each steak and marinate in the red wine for 4-6 hours.
Heat 1 T olive oil in a large pan until hot.  Add onions and brown for 3 Min.  Add garlic, chopped mushrooms, artichokes, spinach and 1 T seasoning and sauté until liquid is nearly gone.

Mix cream cheese into artichoke mixture until well incorporated.  Stuff into mushrooms caps (1-2 T per per cap).
Heat 1 T olive oil in a large pan.  Sear steaks 4 Min per side.  Remove to oven/broiler to reach desired temperature (i.e. medium rare, well done, etc.).
In pan, place mushrooms caps and brown 3-4 Min until mushrooms are soft and filling is warm.  Add red wine marinade and reduce 2-3 Min for sauce.  Serve 5 mushrooms per steak with pan sauce drizzled over.