Portobello mushrooms loaded with juicy steak, sautéed peppers, and melted cheese in a low-carb style.
# What You'll Need:
→ Mushrooms
01 - 4 large portobello mushroom caps, stems and gills removed
02 - 2 tablespoons olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Filling
05 - 1 pound thinly sliced ribeye steak or sirloin
06 - 1 tablespoon olive oil
07 - 1 small yellow onion, thinly sliced
08 - 1 small green bell pepper, thinly sliced
09 - 1 small red bell pepper, thinly sliced
10 - 2 cloves garlic, minced
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/2 teaspoon smoked paprika
→ Topping
14 - 1 cup shredded provolone or mozzarella cheese
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush mushroom caps on both sides with olive oil. Sprinkle with salt and pepper. Place them gill-side up on the prepared baking sheet and roast for 10 minutes.
03 - While mushrooms roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and bell peppers; sauté for 4-5 minutes until softened.
04 - Add minced garlic and cook for 1 minute. Push vegetables to the side of the skillet.
05 - Add sliced steak, season with salt, pepper, and smoked paprika. Cook, stirring, until just browned, about 3-4 minutes. Mix steak and vegetables together. Remove from heat.
06 - Remove mushrooms from oven. Drain any liquid from the caps.
07 - Fill each mushroom cap with the steak and pepper mixture. Top evenly with shredded cheese.
08 - Return to oven and bake for an additional 8-10 minutes, until cheese is melted and bubbly.
09 - Serve hot, garnished with fresh parsley if desired.
