Juicy Philly Cheesesteak Stuffed Portobello Mushrooms Recipe

Portobello mushrooms craft the classic Philly cheesesteak into a mouthwatering low-carb delight that promises pure culinary excitement.

Meaty mushroom caps become the perfect vessel for savory, hearty flavors that dance across your palate.

Bold and robust, these stuffed mushrooms capture the essence of a beloved sandwich while offering a healthier twist.

Tender strips of steak mingle with melted cheese, creating a sensational filling that bursts with rich, complex notes.

Each bite delivers a satisfying combination of textures that will make you forget all about traditional bread-based versions.

Packed with protein and brimming with incredible taste, this recipe reinvents a comfort food favorite in the most delicious way possible.

Grab your ingredients and get ready for a meal that will become an instant family sensation.

Why Philly Cheesesteak Portobello Mushrooms Are a Tasty Low-Carb Option

• Reinvent Classic Comfort: Transform the traditional Philly cheesesteak into a low-carb, veggie-packed meal that delivers all the robust flavors without the heavy bread.
• Master Flavor Layering: Build incredible depth by searing steak, caramelizing onions and peppers, then combining them with creamy, melted cheeses for a mouthwatering experience that tingles every taste bud.
• Quick and Nutritious Weeknight Winner: Prepare this protein-rich dish in under 45 minutes, offering a healthier alternative to the classic sandwich while satisfying serious comfort food cravings with minimal kitchen effort.
• Customizable Culinary Canvas: Easily adapt the recipe by swapping steak for chicken, changing cheese varieties, or adding extra vegetables to match personal taste preferences and dietary needs.

What You Need for Cheesesteak-Stuffed Mushrooms

• Sirloin Steak: Lean and tender beef perfect for a classic Philly cheesesteak flavor, best when thinly sliced.
• Kosher Salt, Black Pepper: Essential seasonings to enhance the meat's natural taste and provide depth of flavor.

• Onion, Green Pepper: Classic Philly cheesesteak vegetables that add sweetness, crunch, and traditional flavor profile.

• Portobello Mushrooms: Large, meaty mushroom caps that serve as a low-carb alternative to bread, ideal for stuffing.

• Provolone Cheese: Mild, melty cheese that brings authentic cheesesteak character to the dish.
• Sour Cream, Mayonnaise, Cream Cheese: Creamy ingredients that add richness, moisture, and smooth texture to the filling.

• Cooking Spray: Non-stick agent to prevent ingredients from sticking and help achieve even cooking.

How to Make Philly Cheesesteak Stuffed Portobellos Easily

Step 1: Prepare the Oven

Crank up the oven to 400°F. Grab a baking sheet and give it a light spray of oil to prevent any sticky situations.

Step 2: Clean and Prep Mushrooms

Remove stems from portobello mushrooms

Scoop out the gills carefully

Lightly spray mushroom tops with oil

Sprinkle with salt and freshly ground pepper

Step 3: Sear the Steak

Season sirloin steak with salt and pepper

Heat a large skillet to high temperature

Spray with cooking spray

Cook steak 1-1.5 minutes per side

Slice thinly and set aside

Step 4: Sauté Vegetable Base

Lower skillet heat to medium-low

Add a touch of oil

• Onions
• Green peppers

Cook 5-6 minutes until vegetables soften

Step 5: Create Cheesy Filling

In a mixing bowl, combine:

Cooked steak slices

Sautéed vegetables

Light sour cream

Light mayonnaise

Light cream cheese

Shredded cheese

Mix until well incorporated

Step 6: Stuff and Bake Mushrooms

Fill each mushroom cap with about 1/2 cup of mixture

Arrange on prepared baking sheet

Bake 20 minutes

Look for melted cheese and tender mushrooms

Tips for Cooking Mushrooms Without Making Them Watery

• Mushroom Mastery: Choose large, firm portobello mushrooms with smooth, intact caps to ensure even cooking and maximum stuffing capacity.
• Moisture Management: Pat mushrooms completely dry before seasoning to prevent soggy results and achieve a perfectly roasted texture.
• Slicing Strategy: Cut steak against the grain for maximum tenderness, using a sharp knife to create thin, uniform slices that blend seamlessly in the stuffing.
• Cheese Melting Magic: Use a blend of cheeses for deeper flavor complexity and ensure even melting by grating them finely before mixing.
• Flavor Boost: Add a splash of Worcestershire sauce or a pinch of smoked paprika to the steak mixture for an extra layer of delicious depth.

Best Way to Store and Reheat Cheesesteak Stuffed Mushrooms

• Refrigerate: Store leftover stuffed mushrooms in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3 days to maintain freshness and food safety.
• Reheat Oven Method: Preheat oven to 350°F. Place mushrooms on a baking sheet, cover loosely with foil to prevent drying. Warm for 10-12 minutes until heated through and cheese melts evenly.
• Microwave Option: Heat on medium power for 1-2 minutes, checking halfway to ensure even warming. Avoid overheating to prevent mushrooms from becoming rubbery or tough.

Sides That Go Well with Portobello Cheesesteaks

• Brew a Bold Beverage Companion: Pair these stuffed portobello mushrooms with a crisp craft beer like an amber ale or hoppy IPA. The robust malt flavors and slight bitterness cut through the rich, creamy cheese and complement the savory steak perfectly.
• Wine Lovers' Delight: Select a medium-bodied red wine such as Pinot Noir or Zinfandel. These wines offer enough complexity to match the depth of the steak while their fruity undertones balance the mushroom's earthiness.
• Fresh Side Salad Harmony: Create a light arugula salad with tangy vinaigrette to contrast the heavy, cheesy mushrooms. The peppery greens and acidic dressing will cleanse the palate and provide a refreshing counterpoint to the rich main dish.
• Pickle Power Sidekick: Add some quick-pickled vegetables like cucumber or radish on the side. Their bright, zingy crunch cuts through the creamy filling and adds a delightful textural contrast to the tender mushrooms and steak.

Simple Ingredient Swaps for This Recipe

• Spicy Southwest Stuffed Mushrooms: Replace the sour cream with salsa and add diced jalapeños for a zesty kick. Swap the shredded cheese with pepper jack for extra heat.
• Mediterranean Veggie Fusion: Substitute steak with grilled zucchini and eggplant. Mix in crumbled feta cheese, chopped kalamata olives, and fresh oregano for a Mediterranean-inspired flavor profile.
• Chicken Philly Style: Use thinly sliced grilled chicken breast instead of steak. Add a sprinkle of smoked paprika and use provolone cheese to maintain the classic Philly cheesesteak essence.
• Low-Carb Keto Edition: Keep the original recipe but use full-fat cream cheese and replace mayonnaise with extra sour cream. Top with crispy bacon bits for added richness and texture.

Philly Cheesesteak Stuffed Portobello Mushrooms Recipe

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4.7 from 15 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Philly cheesesteak stuffed portobello mushrooms merge classic sandwich flavors with hearty mushroom goodness. Savory beef, melted provolone, and caramelized onions nestle inside juicy portobellos, delivering a low-carb twist you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 6 ounces (170 grams) thin sliced sirloin steaks
• 3 ounces (85 grams) shredded mild provolone cheese, or cheese of your choice

Vegetables and Aromatics:

• 4 medium portobello mushrooms, with no cracks
• ¾ cup (180 milliliters) diced onion
• ¾ cup (180 milliliters) diced green pepper

Dairy and Seasoning:

• 2 ounces (57 grams) light cream cheese, softened
• ¼ cup (60 milliliters) light sour cream
• 2 tablespoons light mayonnaise
• 1/8 teaspoon kosher salt, additional to taste
• Black pepper to taste
• Cooking spray

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Instructions

1. Preheat the oven to 400°F and lightly coat a baking sheet with oil to prevent sticking during cooking.
2. Carefully remove stems and gills from portobello mushrooms, creating a spacious cavity for filling. Lightly coat mushroom tops with oil and season with salt and pepper to enhance roasting.
3. Season sirloin steak with salt and pepper, then sear in a hot skillet for 1-2 minutes per side until perfectly cooked. Slice the meat thinly and set aside.
4. Using the same skillet, reduce heat and sauté onions and green peppers until they become soft and translucent, developing a rich base flavor.
5. In a mixing bowl, blend the thinly sliced steak, caramelized onions, sautéed peppers, sour cream, mayonnaise, cream cheese, and shredded cheese into a creamy, cohesive mixture.
6. Evenly distribute the prepared filling into the mushroom caps, ensuring each mushroom receives approximately 1/2 cup of the savory mixture.
7. Place stuffed mushrooms on the prepared baking sheet and roast in the oven for 20 minutes, or until the cheese melts completely and the mushrooms become tender.

Notes

• Prep ahead by slicing steak and chopping vegetables to streamline cooking process.
• Store leftover ingredients separately in airtight containers for quick future meal assembly.
• Swap sirloin with flank or ribeye for varied texture and enhanced meat flavor profiles.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 280
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 2 g
• Protein: 24 g
• Cholesterol: 65 mg