Philly Cheesesteak Stuffed Portobello Mushrooms

Philly Cheesesteak Stuffed Portobello Mushrooms

A portobello mushroom stuffed with a low-carb Philly cheesesteak is about as good as it gets!

Prepare in five minutes. Cook for 25 minutes. In all, thirty minutes


  1. 6 ounces of thinly sliced sirloin steaks;
  2. 1/8 teaspoon kosher salt;
  3. black pepper to taste;
  4. cooking spray;
  5. 3/4 cup diced onion;
  6. 1/4 cup diced green pepper;
  7. 1/4 cup light sour cream;
  8. 2 tablespoons light mayonnaise;
  9. 2 ounces softened light cream cheese;
  10. 3 ounces shredded mild provolone cheese,
  11. or your preferred cheese; 4 medium portobello mushrooms, without cracks


  • Set the oven temperature to 400°F. Apply oil spray on a baking sheet.
  • Remove the stems gently, remove the gills, and lightly oil the mushroom tops. Season with freshly ground pepper and 1/8 tsp salt.
  • On both sides, season the steak with salt and pepper.
  • Coat a big skillet with cooking spray and place it over high heat. Allow the pan to become extremely hot before adding the steak, which should be cooked through after 1 to 1 1/2 minutes on each side.
  • After transferring to a chopping board, thinly slice and set aside.
  • Turn down the heat to medium-low, add more oil, and sauté the onions and peppers for five to six minutes, or until they are tender.
  • Mix all the ingredients together in a medium-sized bowl. Transfer to each of the roughly 1/2 cup mushroom caps.
  • Bake for about 20 minutes, or until the cheese is melted and the mushrooms are soft.


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