Philly Steak Stuffed Portobello Mushrooms

Philly Steak Stuffed Portobello Mushrooms

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!

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.

1. 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.
2. Season steak with salt and pepper on both sides.
3. 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.
4. Transfer to a cutting board and slice thin, set aside.
5. Reduce the heat to medium-low, spray with more oil and saute onions and peppers 5 to 6 minutes, until soft.
6. Combine all the ingredients in a medium bowl. Transfer to the mushroom caps, about 1/2 cup each.
7. Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.
8. Yield: 4 servings,  Serving Size: 1 mushroom cap
9. 
   

• Amount Per Serving:
• Freestyle Points: 7
• Points +: 7
• Calories: 256 calories
• Total Fat: 16g
• Saturated Fat: 8.5g
• Cholesterol: 26.5mg
• Sodium: 383.5mg
• Carbohydrates: 10g
• Fiber: 4g
• Sugar: 3.5g
• Protein: 19g

Read more at https://www.skinnytaste.com/philly-cheesesteak-stuffed-portobello-mushrooms/#TBxV2rRYxJrSi73t.99