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Philly Cheesesteak Stuffed in a Portobello Mushroom<\/p>\nPhilly Cheesesteak Stuffed in a Portobello Mushroom<\/p>\n
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6 oz sirloin steaks thin sliced<\/p>\n
1\/8 tsp. salt<\/p>\n
pepper<\/p>\n
3\/4 cup onion diced<\/p>\n
3\/4 cup green pepper diced<\/p>\n
1\/4 cup sour cream light<\/p>\n
2 T. mayonnaise light<\/p>\n
2 oz cream cheese light, softened<\/p>\n
3 oz provolone cheese shredded<\/p>\n
4 medium Portobello mushrooms with no cracks<\/p>\n
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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 saut\u00e9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Philly Cheesesteak Stuffed in a Portobello Mushroom 6 oz sirloin steaks thin sliced 1\/8 tsp. salt pepper 3\/4 cup onion diced 3\/4 cup green pepper diced 1\/4 cup sour cream light 2 T. mayonnaise light 2 oz cream cheese light, softened 3 oz provolone cheese shredded 4 medium Portobello mushrooms with no cracks 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…<\/p>\n