Philly Cheesesteak Stuffed Portobello Mushrooms

Ingredients

• Sirloin steak

  Restaurant, family style

  170g

• Salt

  Table

  ⅛ tsp or 0.8g

• Pepper

  Spices, black

  1 dash or 0.1g

• Pam cooking spray

  Oil, original

  100g

• Onions

  Raw

  ¾ cup, sliced or 86g

• Green bell pepper

  Sweet, green, raw

  ¾ cup, sliced or 69g

• Sour cream

  Light

  ¼ cup or 58g

• Light mayonnaise

  Salad dressing, Kraft brand

  2 tbsp or 30g

• Cream cheese

  2 oz or 57g

• Provolone cheese

  3 oz or 85g

• Mushrooms

  Whole - Giant

  600g

Directions

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.
9. Recipe by: Gina (source: https://www.skinnytaste.com/philly-cheesesteak-stuffed-portobello-mushrooms/)