I simply love portabella mushrooms and the bigger ones are fantastic to stuff with all types of meats, cheeses, and greens, making them an incredible keto, vegan, and all-around wholesome meal choice for the entire household.
This is likely one of the best recipes you can prepare dinner when you find yourself brief on time however you’re actually hungry! It doesn’t get a lot better than a low-carb, Cheesesteak Stuffed in a Portobello Mushroom! Steak and mushrooms work so properly collectively, so why not make stuff them with this tacky deliciousness, that can fill you up!
Roughly 260 energy, 6 web carbs
YIELD: APPRX. four SERVINGS
- 6 ounces thin-sliced sirloin steaks
- 1/eight teaspoon kosher salt
- black pepper to style
- cooking spray
- three/four cup diced onion
- three/four cup diced inexperienced pepper
- 1/four cup mild bitter cream
- 2 tablespoons mild mayonnaise
- 2 ounceslight cream cheese, softened
- three ouncesshredded delicate provolone cheese, or cheese of your alternative
- four medium portobello mushrooms, with no cracks
- Preheat the oven to 400F.
- Spray a baking sheet with oil.
- Gently take away the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/eight tsp salt, and recent pepper.
- Season steak with salt and pepper on either side.
- Spray a big skillet with cooking spray and warmth on excessive, let the pan get highly regarded then add the steak and prepare dinner on excessive warmth about 1 to 1 1/2 minutes on all sides, till cooked by.
- Switch to a reducing board and slice skinny, put aside.
- Scale back the warmth to medium-low, spray with extra oil, and saute onions and peppers 5 to six minutes, till mushy.
- Mix all of the elements in a medium bowl. Switch to the mushroom caps, about 1/2 cup every.
- Bake within the oven till the cheese is melted and the mushrooms are tender about 20 minutes.
Portobellos have a wealthy earthy style that may be stuffed with nearly something and baked to a very wonderful dish utilizing small ones for an appetizer to a big one for a important course stuffed with something from crab to spaghetti, I at all times have some as a result of I like to saute them sliced with a bit of garlic and spinach for an incredible omelet that I can eat any time!
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