11 ounces thin sliced sirloin steaks
3/4 cup chopped green onion
3/4 cup diced green bell pepper
1/4 cup sour cream
2 oz light cream cheese, softened
4 slices reduced fat provolone cheese
4 portobello mushrooms
Preheat the oven to 400 degrees.
Carefully remove stems from mushrooms and scoop out gills, sprinkle with Purely Cajun Seasoning. Place on a baking sheet lined with parchment paper.
Season steak with Purely Cajun on both sides.
On high heat, spray a large skillet with cooking spray. Brown steak about 2 minutes on each side, until cooked through. Add ¼ cup of water to break up the brown bits on the bottom of the pot once it is finished browning. Transfer to a cutting board and slice thin against the grain, set aside.
In the same skillet, reduce heat to medium-low, add bell peppers and cook 10 minutes, or until soft, adding water as necessary to prevent sticking. Add green onions and cook an additional 5 minutes.
Remove pan from heat, add in cream cheese and sour cream and stir til combined. Add meat and coat with mixture.
Separate mixture into 4 portions (1 portion per mushroom)
Scoop half of the portion into the mushroom cap, place a slice of cheese, then layer the remaining portion on top.
Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.
Makes 2 Servings. Per Serving 1 Lean Protein, 3 Vegetables, 3 Condiments