Description
It doesn’t get much better than a low-carb, cheesy, Philly Cheesesteak stuffed in a Portobello Mushroom cap!
Yield: 4servings | Serving Size: 1mushroom cap
Ingredients
6ouncesthin sliced sirloin steaks
1/8teaspoonkosher salt
black pepper to taste
cooking spray
3/4cupdiced onion
3/4cupdiced green pepper
1/4cuplight sour cream
2tablespoonslight mayonnaise
2ozlight cream cheese, softened
3ozshredded mild provolone cheese, or cheese of your choice
4medium portobello mushrooms, with no cracks
Instructions
- 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.
