These easy Philly Cheesesteak Stuffed Mushrooms are packed with seared top sirloin, provolone, peppers, onions and a killer sauce. You won’t miss the bread at all with this low-carb and guilt-free dinner!
If you’re a stuffed mushroom lover like me then you definitely need to make my Mini Portobello Margherita Pizzas or my Quick Crab Stuffed Mushrooms.
Easy Low Carb Stuffed Mushrooms
We all have those moments when we crave a big, crunchy-yet-soft, filling-filled, flavorful sandwich. And most of the time, my go-to sandwich like that is a Philly cheesesteak sandwich.
Yes, sometimes I go out and order that pleasing sandwich, and other times, I just figure out how to make a healthier version at home! And just like that, here comes my Philly Cheesesteak Stuffed Portobello Mushrooms!
They satisfy all my cravings on top of being so simple to make and healthy. These stuffed mushrooms only take about a half hour to make. And my whole family loves them! It’s definitely a fun way to mix up dinner when you’re in a rut.
For these stuffed mushrooms I take a top sirloin and cook it in a skillet to be about medium rare. Then the sliced steak is tossed with peppers, onions, and a creamy horseradish sauce. That incredible filling goes into portobello mushroom caps and is topped with provolone cheese. They’re baked and they come out perfectly cooked and ready to eat!
What You’ll Need
The ingredient list is pretty simple. You just need to run out to grab a few things at the store and then you’re good to go! Remember, the exact amounts for everything are down below in the recipe card.
What Are The Best Mushrooms for Stuffed Mushrooms?
I really love using portobello mushrooms for this recipe because they are large and can be stuffed with lots of meat and veggie filling. This makes them a great option not for just a snack or appetizer, but they are big enough to serve for dinner.
That doesn’t mean that you can’t use smaller mushrooms though! Baby Bella or button mushrooms can also work, but you’ll have to chop the meat and vegetables into smaller pieces so they fit into the cap.
How to Make Philly Cheesesteak Stuffed Mushrooms
Here’s how to make this simple and low-carb recipe.
First, prepare the mushrooms. You’ll need to remove the stems and take out the gills from the mushroom cap. You can do this with the edge of a spoon. Then lay them flat on a sheet tray and spray them lightly with cooking oil. You can also season them with a sprinkle of salt if you’d like.
Next, cook the steak. You can do this in a hot skillet or even on the grill. Always allow the meat to rest before slicing.
Cook the peppers and onion while the meat is resting. You can do this right in the same pan. Cook them until they are soft and a little translucent.
Slice the steak and then add them to a bowl with the filling ingredients. Add the sliced steak, cooked vegetables, mayonnaise, sour cream, garlic powder, horseradish, black pepper, and cheese.
Create the filling. Coat the steak and vegetables with the creamy sauce.
Stuff the portobello caps with the filling. Then bake for about 20 minutes or until the mushrooms are tender. When they are done, you can serve them immediately and garnish them with fresh parsley.
Tips for Success
Here are some tricks and tips I learned while making these Philly Cheesesteak Stuffed Mushrooms.
What to Serve with Portobello Stuffed Mushrooms
These stuffed mushrooms are a great snack or meal option. Here are some of my favorite recipes to serve alongside them!
How to Store & Reheat Leftovers
I recommend eating these Philly Cheesesteak Stuffed Mushrooms right away for the best flavor and texture. If you do have leftovers, you can store them in the fridge for 1-2 days. To reheat, I suggest putting them back in the oven for a few minutes. Or you could use the air fryer, too!
Philly Cheesesteak Stuffed Portobello Mushrooms
Ingredients
Philly Cheesesteak Filling:
Instructions
Nutrition
Keywords: low carb stuffed mushrooms, portobello stuffed mushrooms, easy stuffed mushrooms
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