Philly Cheesesteak Stuffed Mushrooms

Philly Cheesesteak Stuffed Mushrooms

We love a Philly cheesesteak, so we stuffed all the good parts inside of a mushroom cap! These make a great snack, appetizer, or quick lunch.

Course Snacks

Cuisine American

Keyword cheesesteak stuffed mushrooms

Prep Time 15

Cook Time 30

Total Time 45

Servings mushrooms

Calories 256kcal

Author Karly Campbell

Ingredients

16 ounces white mushrooms
6 ounces sirloin steak
2 teaspoons seasoned salt divided
2 tablespoons olive oil divided
¼ cup diced onion
¼ cup diced green peppers
1 clove garlic minced
3 ounces cream cheese
2 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
½ cup shredded provolone cheese

Instructions

Preheat the oven to 375 degrees.
Wash the mushrooms and remove the stems. Finely dice the stems and set aside.
Finely chop the steak and season with 1 teaspoon of seasoned salt.
Add 1 tablespoon of oil to a large skillet over high heat. Once hot, add the steak and cook, stirring as needed, until browned. Remove the steak to a plate and set aside.
Add the remaining oil to the skillet over medium heat. Once hot, add the onions, peppers, and chopped mushroom stems. Season with the remaining seasoned salt.
Cook, stirring often, for about 5 minutes or until softened. Add the garlic and cook 30 seconds more.
Turn the heat to low and add the cream cheese, mayonnaise, and Worcestershire sauce to the pan. Cook, stirring constantly, until the cream cheese has melted.
Return the steak to the skillet and stir to coat.
Spoon the mixture evenly between the mushroom caps and place on a baking sheet.
Sprinkle the mushrooms with the shredded provolone.
Bake for 20 minutes or until mushrooms are tender.

Notes

We prefer white button mushrooms, but cremini will work as well.

You may use any cut of steak you like, just be sure to chop it up finely. The steak is easier to chop when partially frozen. Place in the freezer for 15-20 minutes before slicing.

Nutrition