Popped the stems out of the shroom caps, poured in some garlic butter, and let them set for awhile to soak up the butter. Then put a scallop in each cap and dusted with the steak grilling spice.
on the grill
Ready to come off the grill
Shrooms topped with a Garlic-horseradish cream sauce, some Parmesan cheese, and some chives
Fillets with a cheddar potato souffle topped with the Garlic-horseradish sauce
For dessert a chocolate creme brulee with whipped cream
