Ingredients:
4 large portobello mushrooms (preferably ones that haven’t split)
9 oz. thinly shaved steak (I was lazy and used Steak-umm)
1/2 finely diced small onion (came out to about 1/2-2/3 cups)
1/2 finely diced green bell pepper
2 cloves garlic
2 oz. cream cheese, softened
1/4 cup sour cream
2 Tbsp mayonnaise
1/2 cup cheese of your choice (I used a pizza blend but will use cheddar next time)
Salt and pepper to taste
Directions:
Preheat oven to 400F.
Remove portobello stems and gills (they scrape off easily with a spoon), rinse.
Bake empty mushrooms, bottom up, for 20 minutes, removing liquid and seasoning with salt & pepper after.
Meanwhile, mix cream cheese, cheese of your choice, sour cream, and mayonnaise.
Sautee onion & pepper with garlic and add to cream cheese mixture.
Sautee steak until it’s no longer pink and slice it into strips, then add to mixture. Season to taste.
Divide mixture into fourths, and stuff into pre-baked mushrooms. Top with additional cheese.
Bake 20 minutes, let cool 5 minutes. Enjoy!
NUTRITION INFORMATION
Yield: 4 servings, Serving Size: 1 mushroom cap
- Amount Per Serving:
- Freestyle Points: 7
- Points +: 7
- Calories: 256 calories
- Total Fat: 16g
- Saturated Fat: 8.5g
- Cholesterol: 26.5mg
- Sodium: 383.5mg
- Carbohydrates: 10g
- Fiber: 4g
- Sugar: 3.5g
- Protein: 19g
I calculated about 5-7 net carbs per mushroom, depending on what kind of cheese and how much you use.
