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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!
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Duration:
PREP TIME:5 mins
COOK TIME:25 mins
TOTAL TIME:30 mins
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
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Preheat the oven to 400F. Spray a baking sheet with oil.
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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.
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Season steak with salt and pepper on both sides.
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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.
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Transfer to a cutting board and slice thin, set aside.
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Reduce the heat to medium-low, spray with more oil and saute onions and peppers 5 to 6 minutes, until soft.
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Combine all the ingredients in a medium bowl. Transfer to the mushroom caps, about 1/2 cup each.
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Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.
Nutrition:
Serving: 1 mushroom cap
| Calories: 256kcal | Carbohydrates: 10g | Protein: 19g | Fat: 16g | Saturated Fat: 8.5g | Cholesterol: 26.5mg | Sodium: 383.5mg | Fiber: 4g| Sugar: 3.5g |
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