20 Minute Philly Cheesesteak Stuffed Portobello

Seared sliced steak or ground beef and bell peppers stuffed into a portobello mushroom, topped with cheese and baked until bubbly.

Yield: 2 servings

Total Time: 20 minutes

Prep Time: 10 minutes

Per Serving: 1 Lean, 3 Green, 3 Condiments

Ingredients:

• 2 portobello mushrooms, about 3 to 4 inches in diameter

• Cooking Spray

• 10 oz sirloin steak, frozen for 20 minutes then thinly sliced

• 1 tsp dried oregano

• ¼ tsp salt

• 4 tbsp sliced onion

• 1 cup sliced green bell pepper

• 1 cup sliced red bell pepper

• 2, (1-oz.) slices reduced fat provolone cheese

Directions:

1. Preheat oven to 400°F.

2. Arrange mushrooms on a baking sheet, gills side up. Bake for 7 to 10 minutes. Pat the mushrooms with paper towels to dry.

3. Heat a skillet over medium heat. Spray with cooking spray and add the steak. Season with salt and oregano and sauté for 2 minutes. Transfer to a plate.

4. Spray the same skillet again with cooking spray. Add the onion and peppers and sauté until browning around the edges, about 5 minutes. Return the steak, give it a toss and remove from heat.

5. Fill mushroom caps with the filling. Place provolone slices on top.

6. Broil for 2 to 3 minutes until the provolone starts to melt and brown.

Nutrition Facts Per Serving: 350 calories, 15g fat, 11g carbohydrate, 41g protein