Recipe Detail

Philly Cheesesteak Stuffed Mushrooms

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Number of Servings:


  1. 6 ounces - sirloin steak
  2. 1/8 teaspoons - kosher salt
  3. 3/4 cups - diced onion
  4. 3/4 cups - diced green pepper
  5. 1/4 cups - light sour cream
  6. 2 tablespoons - light mayonnaise
  7. 1/4 cups - light cream cheese softened
  8. 1/3 cups - shredded mild provolone cheese or your favorite shredded cheese
  9. 4 - medium portobello mushrooms without cracks


Preheat oven to 400 degrees F; spray baking sheet with cooking oil.

Gently remove stems from mushrooms, scooping out the insides. Spray tops of mushrooms with cooking oil, then season with a dash of salt and pepper.

Season steak with salt and pepper. Spray a large skillet with cooking spray and set on high heat; when pan is very hot, add steak and cook for 1 to 1-1/2 minutes on each side until cooked through. Transfer to cutting board and slice thin; set aside.

Reduce skillet heat to medium-low, spray with a little more oil and add the onions and peppers, cooking 5 to 6 minutes until soft.

Combine all ingredients in a medium bowl, mixing together well. Transfer about 1/2 cup of mixture into each of the prepared mushroom caps.

Bake in preheated oven until cheese melts and mushrooms are tender, about 20 minutes or so.


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