Print

Savory Philly Cheesesteak Stuffed Portobello Mushrooms

philly cheesesteak stuffed portobello mushrooms - featured image
Print Recipe

A quick and delicious twist on the classic Philly cheesesteak using hearty portobello mushrooms as a low-carb vessel, filled with juicy steak, sautéed peppers and onions, and melted provolone cheese.

Ingredients

Scale
  • 4 large portobello mushroom caps, stems removed and gills scraped out
  • 8 oz thinly sliced ribeye or sirloin steak
  • 1 medium green bell pepper, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 4 slices provolone cheese
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 tsp Worcestershire sauce (optional but recommended)
  • 1 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Remove stems and scrape gills from portobello mushrooms. Brush both sides with 1 tablespoon olive oil and season with salt and pepper. Place gill-side up on a baking sheet and roast for 10 minutes to soften.
  2. While mushrooms roast, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add sliced onions and bell peppers and sauté until softened and starting to caramelize, about 6-8 minutes. Add minced garlic in the last minute. Season with salt and pepper. Remove veggies and set aside.
  3. Increase skillet heat to medium-high. Add thinly sliced steak in a single layer, season with salt, pepper, and Worcestershire sauce. Cook about 2 minutes per side until browned but still juicy. Remove from heat.
  4. Return sautéed veggies to skillet with steak and stir to combine. Let sit for a minute to marry flavors.
  5. Remove mushrooms from oven. Spoon steak and veggie mixture evenly into each mushroom cap. Top each with a slice of provolone cheese.
  6. Return stuffed mushrooms to oven and bake until cheese melts and bubbles, about 5 minutes. For extra browning, broil 1-2 minutes, watching carefully.
  7. Remove from oven, sprinkle with chopped parsley, and serve hot.

Notes

If steak slices are thick, cook an extra minute per side to keep tender. Avoid overcrowding the pan when cooking steak; cook in batches if needed. Removing mushroom gills prevents bitterness and creates more room for filling. For cheese melting, loosely cover mushrooms with foil or broil briefly for a golden crust. Worcestershire sauce adds umami depth. Let mushrooms rest a couple minutes before serving to redistribute juices.

Nutrition

Keywords: Philly cheesesteak, stuffed mushrooms, portobello mushrooms, low-carb, easy dinner, steak recipe, comfort food

Find it online: https://zoeplate.com/savory-philly-cheesesteak-stuffed-portobello-mushrooms-recipe-easy-and-delicious-idea/