Craving the delicious flavor of a Philly Cheesesteak sandwich but watching the calories? Try these Philly Cheesesteak stuffed Portobello mushroom caps instead for a hearty and delicious but more calorie friendly version of this classic dish!
It’s been a hard week in a lot of ways. I thought about writing a post on the specifics of it, but I’m still trying to get my head around it. So instead, let me see if I can bring some comfort to both myself and you all in this trying time with a comforting, filling, and delicious recipe. Sometimes, that’s the only gift and the only therapy I have to offer.
And sometimes, when you’re sad, when you’re weary, when you’re thinking about just what kind of a state the world is in, you cook a delicious meal and you realize that your grandmother, when she said, “You’re sad! Here, eat!” wasn’t so far off the mark after all.
So let’s not talk about the world. Let’s talk about food.
Normally, I try to keep some variety going on around here, but lately I’ve been absolutely obsessed with Portobello mushrooms. I just delivered a delicious stuffed Portobello mushroom burger recipe a couple of weeks ago, and here I am again, sharing some stuffed Portobello mushrooms.
But these guys are way too delicious to keep to myself! Because this one is stuffed with all the delicious and fresh makings of the perfect Philly cheesesteak sandwich. Without the bread, and portioned just perfectly to fit in a Portobello mushroom cap.
I love Portobellos as a substitute for burgers, and I love sautéing up a Portobello version of my favorite chicken Parmesan recipe {which I realize I need to share with you still, so there will be still more Portobellos coming to this blog}, but people get the sense that they’re just for people who want a meat substitute. Not the case at all. Portobellos are hearty and delicious and are perfect for meat-lovers and vegetarians both.
As proven by this delicious medley, which caters decidedly to the meat lover.
Mix seared sirloin with freshly sautéed vegetables and the perfect sprinkle of shredded Provalone cheese, just a little bit of salt and pepper, and some fresh herbs for good measure, and you’ve got the makings of a meal that’s protein packed, hearty, filling, and delicious, without being high on the calories and being very low in carbs.
What’s not to love?
Philly Cheesesteak Stuffed Portobellos
Ingredients
- 3 tbsp olive oil
- 4 portobello mushroom caps
- 1 yellow onion sliced
- 1 red onion sliced
- 2 tbsp soy sauce
- salt and pepper to taste
- 1 lb sirloin steak sliced
- 4 oz provalone
- parsley fresh, chopped
Instructions
- Preheat your oven to 375F and line a baking sheet with parchment paper.
- Scrape out the stem and gills of the mushrooms. Brush the mushroom caps with olive oil and season with salt and pepper.
- Season the steak with salt and pepper to taste.
- Set a large skillet over medium-high heat and add olive oil. When the oil is hot enough to shimmer, add the steak and sear each side until browned, about 5 minutes each.
- When the steak is cooked, remove from the pan and let rest.
- Add 1 tbsp oil to the pan and add onions and peppers. Cook for about 5 minutes until the onions are translucent and the veggies are tender. Set aside.
- Thinly slice the steaks. Add to a bowl with the veggies and the soy sauce and toss to combine.
- Place the mushroom caps on the baking sheet, hollow side up. Spoon the steak and veggie mixture into the caps, and then sprinkle generously with cheese.
- Bake 12-15 minutes, or until the cheese is melted and the mushrooms are tender.
- Sprinkle with fresh parsley and serve hot.
Nutrition
So, truth in advertising, you can also do as I did with the spinach stuffed Portobello caps and slap this sucker in a bun as a burger. I’ve done that on occasion. But I’m making an effort to put together healthier and more nutritious recipes around here, so I recommend trying it like this first!
Happy Friday, all!
