24 Hours only: Cyber Monday Flash Sale

Menu
Search Notes
Search Notes
Search Forum

Philly Cheeseteak Stuffed Portobello Mushrooms

Serving Size

4

Ingredients

  • 1 1/2 lbs Portobello Mushroom Caps
  • 1 tsp Extra Virgin Olive Oil
  • 12 ozs Top Sirloin Steak (thinly sliced)
  • Sea Salt & Black Pepper
  • 8 ozs Provolone Cheese (sliced)
  • 8 cups Baby Spinach
  • 10 oz bag Frozen Edamame (thawed following instructions on package & removed from pods if necessary)

Directions

  • Preheat the oven to 400ºF (205ºC). Arrange the portobello mushroom caps on a parchment-lined baking sheet and bake for 10 to 15 minutes. Remove from the oven and soak up any excess liquid with a towel.
  • Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the steak for about three to five minutes or until your desired doneness is reached—season with salt and pepper.
  • Top each portobello mushroom cap with a slice of provolone, followed by the sliced steak, and then another slice of cheese. Set the oven to broil and return the stuffed mushrooms to the oven. Cook for about three minutes or until golden brown (set a timer because it goes quickly!).
  • Serve over a bed of spinach and edamame, and enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to three days. More Flavor: Add mayonnaise, horseradish, or Italian seasoning. Additional Toppings: Add garlic, onions, or bell peppers to the steak mixture.

Related Notes