HOW TO COOK BABY PORTOBELLO MUSHROOMS RECIPES

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PHILLY CHEESESTEAK STUFFED PORTOBELLO MUSHROOMS - SKINN…



Philly Cheesesteak Stuffed Portobello Mushrooms - Skinn… image

It doesn't get much better than a low-carb, Philly Cheesesteak Stuffed in a Portobello Mushroom! Steak and mushrooms work so well together, so why not make stuff them with this cheesy deliciousness!

Provided by Gina

Categories     Dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 11

6 ounces thin sliced sirloin steaks
1/8 teaspoon kosher salt
black pepper to taste
cooking spray
3/4 cup diced onion
3/4 cup diced green pepper
1/4 cup light sour cream
2 tablespoons light mayonnaise
2 oz light cream cheese (softened)
3 oz shredded mild provolone cheese (or cheese of your choice)
4 medium portobello mushrooms (with no cracks)

Steps:

  • Preheat the oven to 400F. Spray a baking sheet with oil.
  • Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
  • Season steak with salt and pepper on both sides.
  • Spray a large skillet with cooking spray and heat on high, let the pan get very hot then add the steak and cook on high heat about 1 to 1 1/2 minutes on each side, until cooked through.
  • Transfer to a cutting board and slice thin, set aside.
  • Reduce the heat to medium-low, spray with more oil and saute onions and peppers 5 to 6 minutes, until soft.
  • Combine all the ingredients in a medium bowl. Transfer to the mushroom caps, about 1/2 cup each.
  • Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.

Nutrition Facts : ServingSize 1 mushroom cap, Calories 256 kcal, CarbohydrateContent 10 g, ProteinContent 19 g, FatContent 16 g, SaturatedFatContent 8.5 g, CholesterolContent 26.5 mg, SodiumContent 383.5 mg, FiberContent 4 g, SugarContent 3.5 g

SLOW COOKER BEEF TIPS RECIPE: HOW TO MAKE IT



Slow Cooker Beef Tips Recipe: How to Make It image

As a busy mom, I love my slow cooker meals! Beef tips remind me of a childhood favorite. I cook this beef tips recipe with mushrooms and red wine, then serve over brown rice, noodles or mashed potatoes. —Amy Lents, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Dinner

Total Time 06 hours 40 minutes

Prep Time 25 minutes

Cook Time 06 hours 15 minutes

Yield 4 servings.

Number Of Ingredients 12

1/2 pound sliced baby portobello mushrooms
1 small onion, halved and sliced
1 beef top sirloin steak (1 pound), cubed
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/3 cup dry red wine or beef broth
2 cups beef broth
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
1/4 cup cold water
Hot cooked mashed potatoes

Steps:

  • Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding more oil as needed. Transfer meat to slow cooker., Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high until gravy is thickened, 15-30 minutes. Serve with mashed potatoes.

Nutrition Facts : Calories 212 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 836mg sodium, CarbohydrateContent 8g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 27g protein. Diabetic Exchanges 3 lean meat

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