Philly Cheesesteak Stuffed Portobello Mushrooms – A Low-Carb Delight!
Byvda31
- 6 oz thin-sliced sirloin steaks
- ⅛ tsp kosher salt
- Black pepper, to taste
- Cooking spray
- ¾ cup diced onion
- ¾ cup diced green pepper
- ¼ cup light sour cream
- 2 tbsp light mayonnaise
- 2 oz light cream cheese, softened
- 3 oz shredded mild provolone cheese (or cheese of your choice)
- 4 medium portobello mushrooms (stems and gills removed)
Step-by-Step Instructions
Step 1: Prepare the Mushrooms
- Preheat the oven to 400°F (200°C). Spray a baking sheet with oil.
- Gently remove the stems and scoop out the gills from the mushrooms. Spray the tops with oil and season with ⅛ tsp salt and black pepper.
Step 2: Cook the Steak
- Season the steak with salt and pepper on both sides.
- Heat a large skillet over high heat and spray with cooking spray.
- Cook the steak for 1–1½ minutes per side, or until cooked through. Transfer to a cutting board, slice thinly, and set aside.
Step 3: Sauté the Vegetables
- Reduce the heat to medium-low and spray the skillet with more oil.
- Add the diced onions and green peppers. Sauté for 5–6 minutes, or until soft.
Step 4: Make the Filling
- In a medium bowl, combine the sliced steak, sautéed onions and peppers, sour cream, mayonnaise, cream cheese, and shredded provolone. Mix well.
Step 5: Stuff and Bake
- Spoon the filling into the prepared mushroom caps, about ½ cup per mushroom.
- Bake for 20 minutes, or until the cheese is melted and the mushrooms are tender.
