Philly Cheesesteak Stuffed Mushrooms

Ingredients:

16 ounces white mushrooms
6 ounces sirloin steak
2 teaspoons seasoned salt divided
2 tablespoons olive oil divided
¼ cup diced onion
¼ cup diced green peppers
1 clove garlic minced
3 ounces cream cheese
2 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
½ cup shredded provolone cheese

Directions:

Preheat the oven to 375 degrees.

Wash the mushrooms and remove the stems. Finely dice the stems and set aside.

Finely chop the steak and season with 1 teaspoon of seasoned salt.

Add 1 tablespoon of oil to a large skillet over high heat. Once hot, add the steak and cook, stirring as needed, until browned. Remove the steak to a plate and set aside.

Add the remaining oil to the skillet over medium heat. Once hot, add the onions, peppers, and chopped mushroom stems. Season with the remaining seasoned salt.

Cook, stirring often, for about 5 minutes or until softened. Add the garlic and cook 30 seconds more.

Turn the heat to low and add the cream cheese, mayonnaise, and Worcestershire sauce to the pan. Cook, stirring constantly, until the cream cheese has melted.

Return the steak to the skillet and stir to coat.

Spoon the mixture evenly between the mushroom caps and place on a baking sheet.

Sprinkle the mushrooms with the shredded provolone.

Bake for 20 minutes or until mushrooms are tender.

Servings: 4 mushrooms

Nutritional Information: Calories: 256, Fat: 20g, Carbohydrates: 7g, Fiber: 3g, Protein: 13g