Portobello Philly Cheesesteak Mushrooms

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

2tsp Purely Cajun Seasoning

Cooking spray


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 ΒΌ 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

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