Philly Cheesesteak Stuffed Portobello Mushrooms

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

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)

Directions

Preheat the oven to 400F. Spray a baking sheet with oil.

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.

Season steak with salt and pepper on both sides.

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.

Transfer to a cutting board and slice thin, set aside.

Reduce the heat to medium-low, spray with more oil and saute onions and peppers 5 to 6 minutes, until soft.

Combine all the ingredients in a medium bowl. Transfer to the mushroom caps, about 1/2 cup each.

Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.

Nutrition

• Serving Size: 1 mushroom cap
• Calories: 256 kcal
• Total Fat: 16 g
• Saturated Fat: 8.5 g
• Cholesterol: 26.5 mg
• Sodium: 383.5 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 4 g
• Total Sugars: 3.5 g
• Protein: 19 g