This healthy meal really is a breeze to throw together. It doesn’t take much time at all to prep and then it bakes for about 20 minutes. You could easily have dinner served in 30 minutes. Great for a busy weeknight when time is a hot commodity.
All of my kids enjoyed this meal. Xander said it is one of his favorite meals that we’ve had lately. Although, they did all look at it quite closely when it was served and immediately inquired about the green stuff. I rarely cook with green peppers. We eat a ton of red, yellow, and orange peppers but I typically steer clear of green as they are not my favorite.
With this recipe, I thought the flavor of the greens would be a better fit so I went with the recipe and stuck with green. When I make these Stuffed Portobellos again, I will do the same and stick with the green peppers. It really was delicious!
Substitutions/Additions made by Cooking After Class for Philly Cheesesteak Stuffed Portobello:
- used venison instead of beef steaks
- chopped up the steak prior to cooking instead of afterwards (easier for me to gauge the doneness of the venison)
- used 1/4 cup plus 2 tablespoons of plain greek yogurt instead of sour cream and mayo
- used plain cream cheese instead of light
- mozzarella cheese instead of provolone
- filled 6 mushrooms instead of 4
Tips from Cooking After Class for making Philly Cheesesteak Stuffed Portobello:
- The mushroom released A LOT of water when I cooked them. When they came out, I just placed them on a wire rack to cool slightly before serving. They turned out perfectly so don’t fret if it appears to be a wet mess after they are cooked.
- No need to spray the pan with with oil if you use silicone liners.
RECIPE: Philly Cheesesteak Stuffed Portobello Mushrooms
Effort: Quick & Easy
Time: 30 minutes
Kids Comments: Really good! All the ingredients go really well together.
Make it Again: Yes…healthy, delicious, and easy to make.
