Chef Jeff makes mouthwatering Philly steak stuffed portobello mushrooms

Today Chef Jeff is in the East Idaho News kitchen with a healthy gluten-free alternative to the classic Philly Cheesesteak Sandwich. It’s a great game day dish to get you in the mood for football season!

INGREDIENTS

6 portobello mushroom caps

1 lb. flat iron or flank steak

1 red bell pepper, julienned

1 small red or sweet onion, sliced

1 tsp. garlic, minced

¼ c. sour cream

¼ c. mayo

1 tbsp. prepared horse-radish

6 slices provolone or other favorite cheese

Garlic powder to taste

Salt and pepper to taste

DIRECTIONS

1. Preheat your oven to 375. Remove the stems and scrape the gills from the mushroom caps.

2. Place the mushrooms on a sheet pan and spray both sides with spray oil. Season both sides with salt and pepper. Set aside.

3. Season your steak with salt and pepper on both sides. Heat a saute pan over medium-high heat and add a little oil. Brown the steak maybe 1 or 2 minutes per side. Remove from the pan and set aside.

4. Add the bell pepper, onion and garlic. Cook for about 4 or 5 minutes until the onion and peppers are soft and begin to brown a little. Set aside.

5. Slice the steak against the grain into bitesize strips.

6. Add the sour cream, mayo, and horseradish to a bowl, along with the partially cooked steak strips and sautéed veggies. Stir to combine.

7. Evenly distribute the filling into each mushroom cap. Place the stuffed mushrooms into the oven for 15 minutes. Remove from the oven and place a slice of cheese on each mushroom. Return to the oven 3 to 5 more minutes or until the cheese is melty. Serve warm.