Steak and Pepper Portabello Mushroom Caps with Fresh Microgreens

Written By Sarah Buroff

Portabello mushroom caps are the perfect way to eat this delicious combination of steak, peppers, onions and garlic. Top them off with delicious, melted cheese, and a pop of fresh color and flavor from fresh microgreens for a light yet filling meal.

What you will need

  • Steak (sirloin, skirt, or flank steak)

  • Onion

  • Fresh Garlic

  • Green, red, orange, or yellow bell peppers.

  • Fresh Microgreens

  • Sliced Provolone cheese

  • Salt, Pepper and Oregano

  • Soy Sauce

  • Worcestershire Sauce

Ingredients

  • 2 portobello mushrooms, about 3 to 4 inches in diameter

  • 10 oz sirloin steak, frozen for 20 minutes then thinly sliced

  • 1 tsp dried oregano

  • ¼ tsp salt

  • 1/4 tsp pepper

  • 1/4 cup sliced onion

  • 1 clove of garlic, minced or sliced

  • 2 cups sliced bell pepper, any variety

  • A splash of Soy sauce and Worcestershire Sauce

  • 2 slices provolone cheese

  • Fresh Microgreens such as broccoli, cabbage, or a mix

Directions

1. Preheat oven to 400°F.

2. Arrange mushrooms on a baking sheet, gills side up. Bake for 7 to 10 minutes.

3. Thinly slice the steak, and toss with salt, pepper, oregano, soy sauce, and worcestershire sauce.

4. Heat a skillet over medium heat. Drizzle in the oil and add the steak. Cook 1-3 minutes, or just until pieces are seared. Remove from the pan and set to the side.

5. Add a little more oil to the pan if needed, and add the sliced peppers, onion, and garlic. Cook for 3-4 minutes, or until softened and browned. Add the steak back into the pan and stir to combine.

5. Fill mushroom caps with the steak and pepper filling. Place provolone slices on top.

6. Broil for 2 to 3 minutes until the provolone starts to melt and brown.

7. Before serving, top with the fresh microgreens.

Serves 2

Sarah Buroff
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