Description
Dive into the perfect blend of rich flavors and satisfying textures with our Philly Cheesesteak Stuffed Portobello Mushrooms. This dish transforms the classic cheesesteak into a healthier, gourmet meal without sacrificing the indulgent experience. The juicy sirloin steak, sautéed with onions and green peppers, melds beautifully with the creaminess of provolone cheese, all nestled within a tender portobello 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
Instructions
Preheat the oven to 400°F. 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. Transfer to a cutting board and slice thin, set aside.
Reduce the heat to medium-low, spray with more oil, and sauté 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.
Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 220