It doesn’t get much better than 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 cheesy deliciousness!
I love a good cheesesteak sandwich, but honestly I can’t tell you the last time I had one because the average cheesesteak contains 900 calories, 40 g of fat, 50 g of protein and 80 g of carbohydrates which is fine for an occasional indulgence, but not something I would want to eat everyday.
This lighter version is still decadent, yet has plenty of vegetables to balance it out. I’m sure this would also be great with chicken if you prefer. Serve it with a big salad and call it a meal!
More ways to stuff Portobello Mushrooms:
- You can make Breakfast Stuffed Mushrooms with eggs, cheese and everything you like in an omelet!
- Pizza stuffed Portobellos filled with marinara, cheese and all your favorite toppings
- Lasagna Stuffed Portobellos
- Creamed spinach topped with toasted bread crumbs
- The possibilities are endless, would love to hear how you would stuff them!
You may also enjoy:
- Loaded Philly Cheesesteak Baked Potato
- Philly Chicken Cheesesteak Dip
- Steak and Cheese Sandwiches with Onions and Mushrooms
- Slow Cooker French Dip Sandwiches
Philly Cheesesteak Stuffed Portobello Mushrooms
- 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
- 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 saute 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.
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