Remove stems from mushrooms. Finely chop stems and reserve caps whole.

Thinly slice potatoes.

Stem thyme.

Pat steaks dry and season both sides with half the seasoned salt (reserve remaining for mushrooms).

In a mixing bowl, combine softened butter and onion jam.

Arrange mushroom caps, gill side up, on one side of prepared baking sheet. Spread into a single layer. On other half of baking sheet, combine potatoes with 1 Tbsp. olive oil, 1 tsp. thyme, and remaining seasoned salt. Spread into a single layer on their side.

Roast in hot oven until mushrooms release juices, 10-12 minutes.

Carefully remove from oven and flip mushrooms and potatoes. Roast in hot oven until starting to soften, 8-10 minutes.

While mushrooms and potatoes roast, continue recipe.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add panko to hot pan and stir occasionally until lightly toasted, 2-3 minutes.

Transfer panko to a plate. Keep pan over medium-high heat and add 2 tsp. olive oil, mushroom stems, and a pinch of salt. Stir occasionally until tender, 3-4 minutes.

Add wine and stir occasionally until mostly evaporated, 1-2 minutes.

Stir in cheese spread until melted, 30-60 seconds.

Add toasted panko and stir to combine. Remove from burner.

Carefully remove baking sheet from oven.

Flip roasted mushroom caps and fill with filling. Sheet will be hot! Use a utensil. Wipe pan clean and reserve.

Roast in hot oven until filling is browned and potatoes are tender, 10-12 minutes.

While potatoes and mushrooms roast, continue recipe.

Return pan used to cook filling to medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

Remove from burner. Rest, 3 minutes.

Plate dish as pictured on front of card, topping steak with caramelized onion butter. Bon appétit!