Philly Cheesesteak Stuffed Mushrooms

Stuffed Mushrooms:

2 lbs. sirloin beef tips or stew beef

2 green peppers, seeded & sliced

1 red pepper, seeded & sliced

1 onion, sliced

2 cloves garlic

1/4 cup coconut aminos

8 Portobello mushroom caps, scoop the insides with a spoon

2 Tbsp. avocado oil or olive oil

2 Tbsp. parsley, chopped

Cashew "Cheese" Sauce:

1 cup cashews

1 clove garlic

1/2 cup coconut cream

1/4 cup lemon juice

1 Tbsp. nutritional yeast

1 tsp salt

1/4 tsp pepper

1/4 tsp paprika

Add all of the ingredients for the cashew cheese sauce into a food processor or blender and blend on high until it turns into a smooth and creamy sauce. You will need to stop and scrape down the sides sometimes, and if it is too thick, you can add water 1 Tbsp. at a time.

Turn the InstaPot to Sauté and add 1 Tbsp. of oil. Once it is hot add in the beef tips. Season with a little salt and pepper and sauté until just lightly browned. Add in the sliced peppers, onions, garlic, and coconut aminos. Place the lid on, set to high pressure, and set for 10 minutes. When the timer goes off, do a quick release of the steam and remove the lid.

While the beef tips are in the InstaPot, use a spoon to scoop out the insides of the Portobello mushroom and place it on a parchment-lined baking sheet. Drizzle with oil and sprinkle with salt & pepper. Bake at 425 for 7 minutes. They should be a little browned but still have texture.

Take the mushrooms out of the oven and fill with beef & pepper mixture, top with cashew sauce, and bake for another 3 minutes. Then remove from oven and top with fresh parsley.

We got the original recipe here. Chelsey likes the peppers to be a little crisper, we may try adding them after the meat cooks on high pressure and sauté them so they are not so mushy.