Description
Indulge in delicious Cheesesteak-stuffed Portobello Mushrooms! Learn how to create this savory and satisfying recipe that’s perfect for any meal.
Ingredients
- 6 ounce (170 g) s thin sliced beef steaks
- 1/8 teaspoon (1 ml) kosher salt
- Black pepper to taste
- Cooking spray
- 3/4 cup (180 ml) diced onion
- 3/4 cup (180 ml) diced green pepper
- 1/4 cup (60 ml) light sour cream
- 2 tablespoon (30 ml) s light mayonnaise
- 2 oz (57 g) light cream cheese, softened
- 3 oz (85 g) shredded mild provolone cheese, or cheese of your choice
- 4 medium portobello mushrooms, with no cracks
Instructions
- Heat your oven to 400°F and lightly coat a baking tray with cooking spray.
- Carefully detach the stems from the mushrooms, scoop out the gills, mist the tops with oil, and sprinkle with a pinch of kosher salt and some freshly ground black pepper.
- Season both sides of the beef slices with a bit of salt and pepper.
- Mist a large frying pan with cooking spray and heat it on high until very hot, then sear the beef for about 1 to 1 1/2 minutes per side, until fully cooked.
- Move the beef to a cutting board, slice it thinly, and set it aside.
- Lower the heat to medium-low, add more cooking spray, and sauté the onions and green peppers for 5 to 6 minutes until they soften.
- Mix all the ingredients together in a medium-sized bowl and fill the mushroom caps with about 1/2 cup of the mixture each.
- Place the filled mushrooms in the oven and bake until the cheese has melted and the mushrooms are soft, approximately 20 minutes.
Notes
- For a healthier option, opt for reduced-fat sour cream, mayonnaise, and cream cheese to maintain flavor.
- Customize the filling with your favorite cheese blend for a unique twist.
- Ensure the portobello mushrooms are thoroughly cleaned to remove any dirt before stuffing.
