Flank Steak Stuffed Portobello Mushrooms with Parmesan Topping

 This is a total leftover hack, that I'm going to do again.  And again.  And again.  It uses parts of other recipes so they can do double duty.  

For this, I made this Flank Steak with 1/2 of the seasoning recipe since I wasn't using the veggies and then made a batch of this topping from the chicken breast recipe.  

I used less than half of the flank steak for the two of us and have 2/3's of the parm topping to use for something else later.  It would be a great veggie dip, too!

See these other ideas for the topping!

Flank Steak Stuffed Portobello Mushrooms with Parmesan Topping (2 options!)

Pull the stems and scrape out the gills out of 2 large portobello mushroom caps.  Spray them with a bit of cooking spray.

Fill each mushroom cap with some chopped flank steak.

Cover each with a good portion of the parm topping.

Bake at 375 degrees for about 10-15 minutes.

Option 2
I've also done some chopped flank steak mixed with ricotta cheese, parm cheese, salt, and pepper.  Good!