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Cheesesteak Stuffed Portobellos

Cheesesteak Stuffed Portobellos

Forget the bread and use mushrooms.

Ready in: 35 minutes

Serves: 4

Complexity: very-easy

kcal: 97

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3 tbsp butter, divided
4 portobello mushrooms, stems & gills removed
1 onion, sliced into half moons
2 orange capsicums, sliced
500 g sirloin
4 slices mozzarella
chopped parsley


Preheat oven to 176°C. On a large baking sheet, place mushroom stem side-up, insert ½ tsp butter and a sprinkle of SIDS SALT & PEPPER.
In a large frypan, heat 1 tablespoon of butter. Add onion, capsicums and season with SIDS SALT & PEPPER. Cook, stirring often, until the vegetables are tender, about 5 minutes. Remove from heat.
Add remaining butter to skillet and increase heat to medium-high. Season steak all over with SIDS SALT & PEPPER and cook until the steak is seared on both sides, about 3 minutes. Turn off heat and return vegetable mixture to the pan.
Spoon the steak mixture into mushroom caps then top with cheese. Bake until the capsicums are tender and the cheese is melted, about 20 minutes.
Garnish with parsley and serve warm.