Low-Carb Philly Cheesesteak Stuffed Portobello Mushrooms
Description
These healthy, low carb stuffed mushrooms will delight everyone. They are stuffed with sliced sirloin steaks, onion, green bell pepper, sour cream, mayo, cream cheese and cheese. Yum!
Ingredients
6 oz. thinly sliced sirloin steaks
1/8 t. kosher salt
freshly ground black pepper, to taste
cooking spray
3/4 c. diced onion
3/4 c. diced green bell pepper
1/4 c. light sour cream
2 T. light mayonnaise
2 oz. light cream cheese, softened
3 oz. shredded mild provolone cheese (or your favorite cheese)
4 medium portobello mushrooms, with no cracks
Directions
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Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.
Gently remove/discard the stems; scoop out the gills with a teaspoon; wipe off mushrooms with a wet paper towel; spray the tops of the mushrooms with oil; season with the salt and freshly ground black pepper.
Season both sides of steaks with salt and pepper.
Spray a large skillet with cooking spray; heat on high; let the skillet get very hot; add meat; cook on high heat about 1 - 1 1/2 minutes per side, until cooked through. Transfer to a cutting board; slice thin; set aside.
Reduce heat to medium-low; spray with more oil; saute onions and peppers 5 - 6 minutes, until soft.
Combine all ingredients in a medium bowl. Transfer to the mushroom caps, about 1/2 c. each.
Bake until the cheese is melted and mushrooms are tender, about 20 minutes.
Yield: 4 servings.
Nutrition info: Per serving: 7 Smart Points, 256 calories, Saturated fat 8.5 g, Fiber 4 g, Sugar 3.5 g, Protein 19 g