PHILLY CHEESESTEAK STUFFED PORTOBELLO MUSHROOMS #skinnyrecipe #lowcarb

PHILLY CHEESESTEAK STUFFED PORTOBELLO MUSHROOMS #skinnyrecipe #lowcarb

It doesn't beat a low-carb, Philly Cheesesteak stuffed in a Portobello Mushroom! Steak and mushrooms work so well together, so why not make stuff them with this mushy delectability!

I love a decent cheesesteak sandwich, however sincerely I can't disclose to you the last time I had one in light of the fact that the normal cheesesteak contains 900 calories, 40 g of fat, 50 g of protein and 80 g of sugars which is fine for an infrequent guilty pleasure, yet not something I would need to eat regular.

This lighter variant is as yet debauched, yet has a lot of vegetables to adjust it. I'm certain this would likewise be incredible with chicken on the off chance that you like. Serve it with a major plate of mixed greens and consider it a supper!

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PHILLY CHEESESTEAK STUFFED PORTOBELLO MUSHROOMS #skinnyrecipe #lowcarb

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 shredded mild provolone cheese, or cheese of your choice
  • 4 medium portobello mushrooms, with no cracks

INSTRUCTIONS

  1. Preheat the oven to 400F. Spray a baking sheet with oil.
  2. 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.
  3. Season steak with salt and pepper on both sides.
  4. 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.
  5. Transfer to a cutting board and slice thin, set aside.
  6. Reduce the heat to medium-low, spray with more oil and saute onions and peppers 5 to 6 minutes, until soft.
  7. Combine all the ingredients in a medium bowl. Transfer to the mushroom caps, about 1/2 cup each.
  8. Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.

For More Details : bit.ly/3bHjToc

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