PHILLY CHEESESTEAK STUFFED PORTOBELLO MUSHROOMS

256 Cals 19 Protein 10 Carbs 16 Fats
PREP TIME:
5 mins
COOK TIME:
25 mins
TOTAL TIME:
30 mins
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:American
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
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.
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.
Serving: 1mushroom cap, Calories: 256kcal, Carbohydrates: 10g, Protein: 19g, Fat: 16g, Saturated Fat: 8.5g, Cholesterol: 26.5mg, Sodium: 383.5mg, Fiber: 4g, Sugar: 3.5gBlue Smart Points:7Green Smart Points:7Purple Smart Points:7Points +:7