Transform the iconic flavors of a Philly cheesesteak into a healthier, low-carb meal with these delicious Philly Cheesesteak Stuffed Portobello Mushrooms. By swapping the traditional hoagie roll for meaty portobello mushrooms, you create a dish that’s both satisfying and packed with flavor. Filled with tender sirloin, sautéed onions and peppers, and a creamy cheese mixture, these stuffed mushrooms make a perfect dinner for anyone craving a hearty, yet lighter, take on the classic Philly cheesesteak.
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 of shredded mild provolone cheese (or your preferred cheese)
- 4 medium portobello mushrooms, with no cracks
Instructions:
- Heat the Oven: Set your oven to 400°F (200°C) to preheat. Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent the mushrooms from sticking.
- Prepare the Portobello Mushrooms: Clean the portobello mushrooms by gently wiping them with a damp cloth to remove any dirt. Carefully remove the stems and use a spoon to scrape out the gills from the underside of the mushrooms. This will create more space for the filling and prevent the mushrooms from becoming soggy. Arrange the mushrooms on the prepared baking sheet with the gill side facing up, and set them aside.
- Cook the Sirloin: Season the thin-sliced sirloin steaks with kosher salt and black pepper. Heat a non-stick skillet over medium-high heat and lightly coat with cooking spray. Add the seasoned steak slices and cook for about 2-3 minutes on each side, or until browned and cooked through. Remove the steaks from the skillet and set them aside to cool slightly. Once cool, chop the steak into small pieces.
- Sauté the Vegetables: In the same skillet, add the diced onion and green pepper. Sauté over medium heat until the onions are translucent and the peppers are tender, about 5-7 minutes.
- Make the Cheese Filling: In a medium bowl, combine the light sour cream, light mayonnaise, softened cream cheese, and half of the shredded provolone cheese. Mix until smooth and well combined. Stir in the sautéed onions, green peppers, and chopped steak pieces until evenly distributed.
- Stuff the Mushrooms: Spoon the steak and cheese mixture into each of the prepared portobello mushrooms, filling them generously. Top each stuffed mushroom with the remaining shredded provolone cheese.
- Bake: Place the stuffed mushrooms in the preheated oven and bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
- Serve: Remove the mushrooms from the oven and let them cool for a few minutes before serving. These stuffed portobellos are delicious on their own or served with a side salad for a complete meal.
Conclusion:
Philly Cheesesteak Stuffed Portobello Mushrooms offer a mouthwatering combination of classic cheesesteak flavors in a healthier, low-carb format. The savory filling of tender sirloin, sautéed veggies, and creamy cheese blends perfectly with the meaty texture of portobello mushrooms, creating a dish that’s both indulgent and nutritious. Whether you’re looking for a weeknight dinner option or a dish to impress your guests, these stuffed mushrooms are sure to be a hit. Enjoy this delicious twist on a beloved classic, packed with flavor and comfort in every bite.