It doesn't get much better than a low-carb, Philly Cheesesteak Stuffed in a Portobello Mushroom! Steak and mushrooms work so well together, so why not make stuff them with this cheesy deliciousness!
Ingredients
6 ounces thin sliced sirloin steaks
⅛ teaspoon kosher salt
black pepper to taste
cooking spray
¾ cup diced onion
¾ cup diced green pepper
¼ 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
Instructions
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 ⅛ 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 1½ minutes on each side, until cooked through.
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 ½ cup each.
Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.
Recipe by Cooking TV Recipes at https://cookingtv-channel.com/philly-cheesesteak-stuffed-portobello-mushrooms/