Philly Cheesesteak Stuffed Portobello Mushrooms Recipe Idea

 

Philly Cheesesteak Stuffed Portobello Mushrooms

15 oz cooked chuck steak or Roast (Cook in the crockpot all day!) (3 leans)

4 ounces low-fat provolone cheese (1 lean)

3 tbsp low fat cream cheese (3 condiments)

4 portobello mushrooms - total weight 60 grams each cooked (4 greens)

1 cup chopped scallions (1 green)

8 oz bell peppers (3 greens)

½ cup low sodium beef broth (1/2 condiment)

1 tbsp garlic (3 condiments)

1/4 teaspoon salt (1 condiment)

1/2 teaspoon pepper (1 condiment)

1. Preheat oven to 400°. Start by slicing the peppers in half lengthwise and remove the ribs and seeds and set them aside.

2. Add the broth, garlic, sliced peppers, scallions and a dash salt and pepper, to a large saute pan and cook over medium-low heat until the onions are tender, approximately 30 minutes.

3. Slice the beef into thin strips and stir into the onion and pepper mix and heat through for about 3-5 minutes. Turn off the heat and stir in the cream cheese.

4. In the meantime, wash and gut the portobellos mushrooms. Next, fill each mushroom with the meat mixture, then top with cheese. Bake for 15-20 minutes until the cheese on top is golden brown.

Makes 4 servings