stuffed portobellos topped with bourbon steak

Name: Stuffed Portobellos Topped with Bourbon Steak
Prep time: 30 min
Cook time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1/4 cup(s) soy sauce, reduced sodium; 1/4 cup(s) bourbon; 2 tablespoon(s) dark brown sugar; 1 pound(s) sirloin steak, 3/4 inch thick; 4 large portobello mushrooms; 1/2 large sweet red bell pepper, cut into strips; 1/2 large sweet yellow bell pepper, cut into strips; 1/2 large sweet onion, sliced (vidalia or texas sweet); 1 tablespoon(s) olive oil; 1/2 teaspoon(s) salt, divided; 1/2 teaspoon(s) black pepper, divided; 3/4 cup(s) mozzarella cheese, shredded

15 Pinches

Lynette C

Gulf Breeze, FL

Updated on Sep 25, 2014

Found this in Taste of Home Healthy Cooking. They state there are 301 calories per serving and only 12 grams of fat! Submitted by Kathy Vanderburg from Niceville, Florida. Had to save....we're both from Northwest Florida! Important....you are halving the marinade between the steak and the mushrooms! Prep and cook time does not include the hour marinating time. I did change the cooking time, as I do not prefer my steaks well done.

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prep time 30 Min

cook time 25 Min

method Grill

yield 4 serving(s)

Ingredients

1/4 cup soy sauce, reduced sodium
1/4 cup bourbon
2 tablespoons dark brown sugar
1 pound sirloin steak, 3/4 inch thick
4 large portobello mushrooms
1/2 large sweet red bell pepper, cut into strips
1/2 large sweet yellow bell pepper, cut into strips
1/2 large sweet onion, sliced (vidalia or texas sweet)
1 tablespoon olive oil
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3/4 cup mozzarella cheese, shredded

How To Make stuffed portobellos topped with bourbon steak

Step 1

Combine the soy sauce, bourbon and brown sugar. Pour 1/3 cup into a resealable plastic bag; add steak. Seal and chill 1 hour.

Step 2

Remove and discard the stems and gills from the mushrooms. Place in a shallow dish; brush both sides with the remaining marinade; cover and let stand for 1 hour.
Step 3

Combine the peppers, onion, oil and 1/4 tsp each salt and pepper. Spread on a grilling grid; place on the grill rack. Grill, covered, over medium heat for 5-8 minutes or until crisp-tender. Cover and keep warm.
Step 4

Sprinkle the steak with the remaining salt and pepper. Grill, covered, over medium heat for 5 minutes on each side, or until 145° for medium-rare, 160° for medium, or 170° for well done. Remember your steak will continue to cook a bit after removing from the heat.
Step 5

Grill the mushrooms, covered, over medium heat for 6-8 minutes, turning once. Spoon the pepper mixture equally into the mushrooms.
Step 6

Cut the steak into slices, and arrange over the the bell pepper mixture. Top with the cheese. Grill, covered for 3 minutes or until the cheese is melted.
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