Philly Cheesesteak Stuffed Portobello Mushrooms
"Indulging in a low-carb delight like a Philly Cheesesteak nestled inside a Portobello Mushroom is truly a culinary experience you won't want to miss!"
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 6 ounces thin sliced sirloin steaks
- 1/8 teaspoon kosher salt
- 3/4 cup diced green pepper
- 1/4 cup light sour cream
- 2 tablespoons light mayonnaise
- 2 oz light cream cheese
- 3 oz shredded mild provolone cheese
- 4 medium portobello mushrooms
- 3/4 cup diced onion
- black pepper to taste
- cooking spray
Instructions
- 1
Begin by setting your oven to 400°F. Lightly coat a baking sheet with cooking spray.
- 2
Carefully detach the stems from the portobello mushrooms, remove the gills using a spoon, and lightly spray the caps with oil. Season the tops with 1/8 teaspoon of salt and a sprinkle of freshly ground pepper.
- 3
Sprinkle salt and pepper evenly over both sides of the steak.
- 4
In a large skillet, apply cooking spray and heat it on high. Allow the pan to become very hot before adding the steak. Cook for approximately 1 to 1 ½ minutes on each side, or until the meat is fully cooked.
- 5
Once cooked, place the steak on a cutting board and slice it thinly. Set aside for later.
- 6
Lower the heat to medium-low, add a bit more oil to the skillet, and sauté the onions and peppers for 5 to 6 minutes, or until they become tender.
- 7
In a medium mixing bowl, combine all the ingredients. Spoon the mixture into the mushroom caps, filling each with about ½ cup.
- 8
Place the stuffed mushrooms in the oven and bake until the cheese is gooey and the mushrooms are soft, which should take around 20 minutes.