Portobello mushrooms filled with ribeye, sautéed peppers, and melted cheese for a flavorful low-carb meal.
# What you need:
→ Mushroom Preparation
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
→ Steak and Vegetable Filling
05 - 1 pound ribeye steak, thinly sliced
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
→ Cheese Topping
14 - 1 cup shredded provolone cheese
# How to make it:
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 gill-side up on prepared baking sheet and roast for 10 minutes.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced onion and bell peppers; sauté for 4-5 minutes until softened.
04 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
05 - Push vegetables to the side of the skillet. Add sliced steak and season with salt, pepper, and smoked paprika. Cook, stirring, for 3-4 minutes until browned. Combine steak and vegetables together. Remove from heat.
06 - Remove mushrooms from oven and carefully drain any accumulated liquid from the caps.
07 - Divide steak and pepper mixture evenly among mushroom caps. Top each with shredded provolone cheese.
08 - Return stuffed mushrooms to oven and bake for 8-10 minutes until cheese is melted and bubbly.
09 - Transfer to serving plates and serve hot. Garnish with fresh parsley if desired.
