Philly Cheesesteak Stuffed Portobello Mushrooms

I was thinking about my playing days with the Cincinnati Bengals. When I travelled with the team to Philadelphia I had my first ever Philly
Cheesesteak. This recipe is healthier than what I had over 20 years ago.

Preheat the oven to 400F. Spray a baking sheet with non stick cooking spray.

Next, remove the stems & scoop out gills of the portobello mushrooms. Brush tops of the mushrooms with oil, season with salt and fresh pepper.

Next, season steak with salt and pepper on both sides.  Add oil to a large skillet. Cook on high heat about 1 to 1 1/2 minute on each side, until
cooked through. Transfer to a cutting board and slice thin, set aside.

Reduce heat to medium-low, add oil saute onions and peppers. Combine steak, sautéed onions & peppers, sour cream, mayo, cream cheese, & shredded cheese in a medium bowl. Transfer to the mushroom caps, about 1/2 cup each.

Bake in oven for about 20 mins until cheese is melted and the mushrooms are tender.

Guess what, it’s eatin time!!!

I’m Belton Johnson, join me Friday morning at 11:00 with Gormley for more tips from the Saskatchewan Cattleman’s Association.

Philly Cheesesteak Stuffed Portabello Mushrooms 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