Philly Cheesesteak Stuffed Portobello Mushrooms
User Reviews
4.9
Philly Cheesesteak Stuffed Portobello Mushrooms
Description
This recipe stuffs medium portobello mushrooms with a filling inspired by a Philly cheesesteak. Sirloin steak is thinly sliced and pan-seared briefly to retain juiciness. Onions and green peppers are sautéed until soft, then combined with sour cream, mayonnaise, and cream cheese to create a creamy, tangy mixture. This blend is spread inside the prepared mushroom caps, topped with shredded provolone cheese, and baked until the mushrooms are tender and the cheese has melted and browned slightly.
The mushrooms provide a robust earthy base, complementing the rich, creamy filling with tender beef and vegetables. The cream cheese mixture adds a smooth texture and balances the savory meat and peppers. This dish offers a satisfying texture with soft mushrooms and creamy cheesy beef that carries the flavor of the traditional cheesesteak in a novel baked presentation.
This can be served as a main or hearty appetizer, presenting a different take on the Philly cheesesteak flavor using mushrooms instead of bread. It requires moderate prep but yields a rich, indulgent dish appealing to those looking for a unique, comfort-food style meal.
Ingredients
- 6 ounces sirloin steak thin sliced
- 1/8 teaspoon kosher salt
- black pepper to taste
- cooking spray
- 3/4 cup onion diced
- 3/4 cup green pepper diced
- 1/4 cup sour cream light
- 2 tablespoons mayonnaise light
- 2 oz cream cheese softened, light
- 3 oz provolone cheese or cheese of your choice, mild, shredded
- 4 portobello mushroom with no cracks, medium
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1mushroom cap | |
| Calories | 256kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 19g | 38% |
| Fat | 16g | 25% |
| Saturated Fat | 8.5g | 43% |
| Cholesterol | 26.5mg | 9% |
| Sodium | 383.5mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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