Philly Cheesesteak Stuffed in a Portobello Mushroom
Dinners + Mains

Philly Cheesesteak Stuffed in a Portobello Mushroom

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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!

Recipe from skinnytaste.com

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Philly Cheesesteak Stuffed in a Portobello Mushroom
Nutrition Info Print Recipe
  • Prep: 5 m
  • Cook: 25 m
  • Total: 30 m
  • Servings:
    4

Ingredients

  • 6 oz sirloin steaks thin sliced
  • 1/8 tsp salt
  • pepper
  • 3/4 cup onion diced
  • 3/4 cup green pepper diced
  • 1/4 cup sour cream light
  • 2 tbsp mayonnaise light
  • 2 oz cream cheese light, softened
  • 3 oz provolone cheese shredded
  • 4 medium Portobello mushrooms with no cracks

Instructions

  1. Preheat the oven to 400F. Spray a baking sheet with oil.
  2. 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.
  3. Season steak with salt and pepper on both sides.
  4. 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.
  5. Transfer to a cutting board and slice thin, set aside.
  6. Reduce the heat to medium-low, spray with more oil and saute onions and peppers 5 to 6 minutes, until soft.
  7. Combine all the ingredients in a medium bowl. Transfer to the mushroom caps, about 1/2 cup each.
  8. Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.
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