A Philly cheesesteak and stuffed mushroom in one–the best of both worlds if you ask us. Our Pineland Farms Scorpion Jack Cheese provides the perfect balance for this savory treat.

Yields 3 servings

Ingredients

• 8 oz. sirloin, thinly sliced
• ¾ cup green peppers, diced
• ¾ cup onions, diced
• 6 portobello mushrooms
• 2 tbsp. mayonnaise
• 2 oz. cream cheese
• 4 oz. Pineland Farms Scorpion Jack Cheese, shredded
• ¼ cup sour cream
• TT salt and pepper
• 1 tbsp. parsley, freshly chopped

Instructions

• Preheat oven to 350°F.
• In a large sauté pan with olive oil, cook the portobello mushrooms till tender. Place in a greased 9 X 13 baking dish. Set aside
• In the same pan, sauté the onions, peppers, and sirloin until soft and browned. Season with salt and pepper. Remove from heat and stir in mayonnaise, cream cheese and sour cream.
• Place a heaping spoonful of steak mixture into each portabella. Sprinkle with Pineland Farms Scorpion Jack Cheese.
• Bake until cheese is melted and slightly golden.
• Garnish with freshly chopped parsley.

Recipe by Emily McQuarrie