Philly Cheesesteak Stuffed Mushrooms
Ingredients
The mushrooms
-
6
large
portobello mushrooms
The filling
-
8
oz
top sirloin steak
-
1
each
green pepper, diced
-
1
cup
sweet onion, diced
-
1
each
red pepper, julienned
-
¼
cup
sour cream
-
2
tablespoons
mayonnaise
-
1
tablespoon
prepared horseradish
-
½
teaspoon
garlic powder
-
¼
teaspoon
ground black pepper
-
4
oz
shredded provolone cheese
-
to taste
parsley for garnish
Instructions
- Preheat the oven to 400°F.
- Remove the stems and gills from the portobello mushrooms, place them on a baking sheet, and spray with oil and season with salt.
- Season the top sirloin with salt and pepper, then sear in a hot skillet for 2-3 minutes on each side.
- Remove the steak and let it rest, then sauté the peppers and onions in the same pan until tender.
- Slice the steak and add it to a bowl with the sautéed vegetables, sour cream, mayonnaise, horseradish, garlic powder, black pepper, and provolone cheese. Mix well.
- Stuff the portobello caps with the filling and bake for 20 minutes until the mushrooms are tender.
- Garnish with parsley and serve.
Nutrition Facts (estimated)
Servings
6
Calories
220
Total fat
13g
Total carbohydrates
9g
Total protein
16g
Sodium
252mg
Cholesterol
47mg
You might also like