Philly Cheesesteak Stuffed in a Portobello Mushroom

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.