It doesn’t get much better than a low-carb, cheesy, Philly Cheesesteak stuffed in a Portobello Mushroom cap!
Ingredients
- 6 ounces thin sliced sirloin steaks
- 1/8 teaspoon kosher salt
- black pepper to taste
- cooking spray
- 3/4 cup diced onion
- 3/4 cup diced green pepper
- 1/4 cup light sour cream
- 2 tablespoons light mayonnaise
- 2 oz light cream cheese, softened
- 3 oz shredded mild provolone cheese, or cheese of your choice
- 4 medium portobello mushrooms, with no cracks
Directions
- Preheat the oven to 400F. Spray a baking sheet with oil.
- Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
- Season steak with salt and pepper on both sides.
- Spray a large skillet with cooking spray and heat on high, let the pan get very hot then add the steak and cook on high heat about 1 to 1 1/2 minutes on each side, until cooked through.
- cooking thin steaks on a hot skillet
- Transfer to a cutting board and slice thin, set aside.
- Reduce the heat to medium-low, spray with more oil and saute onions and peppers 5 to 6 minutes, until soft.
- Combine all the ingredients in a medium bowl. Transfer to the mushroom caps, about 1/2 cup each.
- Philly Cheesesteak Stuffed Portobello Mushrooms
- Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.
