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Philly Cheesesteak Stuffed Portobello Mushrooms

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It doesn't get much better than a low-carb, Philly Cheesesteak Stuffed in a Portobello Mushroom! Steak and mushrooms work so well together, so why not make stuff them with this cheesy deliciousness!

It doesn’t get much better than a low-carb, Philly Cheesesteak stuffed in a Portobello Mushroom! Steak and mushrooms work so well together, so why not make stuff them with this cheesy deliciousness!

It doesn't get much better than a low-carb, Philly Cheesesteak Stuffed in a Portobello Mushroom! Steak and mushrooms work so well together, so why not make stuff them with this cheesy deliciousness!

I love a good cheesesteak sandwich, but honestly I can’t tell you the last time I had one because the average cheesesteak contains 900 calories, 40 g of fat, 50 g of protein and 80 g of carbohydrates which is fine for an occasional indulgence, but not something I would want to eat everyday.

It doesn't get much better than a low-carb, Philly Cheesesteak Stuffed in a Portobello Mushroom! Steak and mushrooms work so well together, so why not make stuff them with this cheesy deliciousness!

This lighter version is still decadent, yet has plenty of vegetables to balance it out. I’m sure this would also be great with chicken if you prefer. Serve it with a big salad and call it a meal!

More ways to stuff Portobello Mushrooms:

  • You can make Breakfast Stuffed Mushrooms with eggs, cheese and everything you like in an omelet!
  • Pizza stuffed Portobellos filled with marinara, cheese and all your favorite toppings
  • Lasagna Stuffed Portobellos
  • Creamed spinach topped with toasted bread crumbs
  • The possibilities are endless, would love to hear how you would stuff them!

You may also enjoy:

Philly Cheesesteak Stuffed Portobello Mushrooms

4.84 from 137 votes
It doesn't get much better than a low-carb, Philly Cheesesteak Stuffed in a Portobello Mushroom! Steak and mushrooms work so well together, so why not make stuff them with this cheesy deliciousness!
Course: Dinner
Cuisine: American
It doesn't get much better than a low-carb, Philly Cheesesteak Stuffed in a Portobello Mushroom! Steak and mushrooms work so well together, so why not make stuff them with this cheesy deliciousness!
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Yield: 4 servings
Serving Size: 1 mushroom cap


  • 6 ounces thin sliced sirloin steaks
  • 1/8 teaspoon kosher salt
  • black pepper to taste
  • cooking spray
  • 3/4 cup diced onion
  • 3/4 cup diced green pepper
  • 1/4 cup light sour cream
  • 2 tablespoons light mayonnaise
  • 2 oz light cream cheese, softened
  • 3 oz shredded mild provolone cheese, or cheese of your choice
  • 4 medium portobello mushrooms, with no cracks


  • Preheat the oven to 400F. Spray a baking sheet with oil.
  • Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
  • Season steak with salt and pepper on both sides.
  • Spray a large skillet with cooking spray and heat on high, let the pan get very hot then add the steak and cook on high heat about 1 to 1 1/2 minutes on each side, until cooked through.
  • Transfer to a cutting board and slice thin, set aside.
  • Reduce the heat to medium-low, spray with more oil and saute onions and peppers 5 to 6 minutes, until soft.
  • Combine all the ingredients in a medium bowl. Transfer to the mushroom caps, about 1/2 cup each.
  • Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.

Last Step:

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Serving: 1 mushroom cap, Calories: 256 kcal, Carbohydrates: 10 g, Protein: 19 g, Fat: 16 g, Saturated Fat: 8.5 g, Cholesterol: 26.5 mg, Sodium: 383.5 mg, Fiber: 4 g, Sugar: 3.5 g


It doesn't get much better than a low-carb, Philly Cheesesteak Stuffed in a Portobello Mushroom! Steak and mushrooms work so well together, so why not make stuff them with this cheesy deliciousness! It doesn't get much better than a low-carb, Philly Cheesesteak Stuffed in a Portobello Mushroom! Steak and mushrooms work so well together, so why not make stuff them with this cheesy deliciousness! It doesn't get much better than a low-carb, Philly Cheesesteak Stuffed in a Portobello Mushroom! Steak and mushrooms work so well together, so why not make stuff them with this cheesy deliciousness!It doesn't get much better than a low-carb, Philly Cheesesteak Stuffed in a Portobello Mushroom! Steak and mushrooms work so well together, so why not make stuff them with this cheesy deliciousness!


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333 comments on “Philly Cheesesteak Stuffed Portobello Mushrooms”

  1. I’ve made this a number of times with ground beef. It’s delightful, my husband is especially enamored of it. I use a little extra worcestershire in it (1/2 a tablespoon or so) and a little bit of dijon mustard when I add the cream cheese. l also only use red pepper since my family doesn’t like the green. But it’s a keeper!

  2. These are a family favorite in our house!!  AMAZING FLAVOR, EASY RECIPE, AND SUPER FILLING!!  I always love your recipes but, this one is definitely a top 5!!  Thank you so much for sharing, I love finding new recipes to incorporate into my WW lifestyle.

  3. I made these super easy with sliced rare roast beef from the deli instead of cooking steak. Used some sliced provolone chopped up in the mix and then topped each mushroom with a slice during the last 5 minutes. Rich and delish. Husband loved them. Wants them again soon. Yay!

  4. I was so sadly disappointed in this recipe, especially based on all the amazing reviews. I followed the recipe, but my mushrooms ended up in a pool of liquid on the baking sheet when they were done. I don’t know if it was liquid from the mushrooms, the meat, or the vegetables. I also just didn’t think it had a lot of flavor (and I even added the suggested 1 T Worcestershire that reviewers mentioned). Sirloin isn’t a particularly tender or desirable cut of beef anyway, so it was also pretty tough and chewy, despite cooking it as directed. I think there’s a lot of potential here so I may try again with ground beef, bake the mushrooms on a baking rack over a cookie sheet, and tweak the other ingredients a bit to give more flavor.

  5. This looks absolutely delicious and I can’t wait to try it this weekend! I have one question: is it 6 oz steak total or each mushroom?

  6. Avatar photo
    Nicole Robertson

    I made these tonight and they are delicious! Only changes I made was that I added 1 Tbl of Worcestershire sauce to add more flavor and 1/2 C of mozzerella to help thicken the mix. I also cut the steak into small pieces rather than slices for my toddler. I made baked garlic-parmesan broccoli as a side dish.

  7. Avatar photo
    Susie McGillivray

    Hi tried to subscribed to your recipe sight it kept refusing my email how can I subscribe thank u 

  8. Delicious! My family loved them, my husband said, “make sure we keep this recipe in the rotation.” Easy to assemble. I created an aluminum foil pie plate of sorts to ensure the filling didn’t run out of the sides. They also were easy to reheat in my airfryer.

  9. Avatar photo
    Heather Phelps

    This recipe is sooo good. The flavors work together so well. I can’t believe I didn’t try it before now. I have shared the recipe with several friends.

  10. Made this tonight… it was really good. But my only comment was that when I got it out of the oven the insides of the mushroom caps kind of spewed out a little making it a little sloppy.  Does anyone have suggestions to keep it more formed? Would love to make it again. 

  11. Avatar photo
    Dolores L. Othman

    I made today and unfortunately one pack of my portobello mushrooms were rotten. I did have a pack of white stuffing mushrooms and finished using 3 of them. I am so amazed by this recipe. They are so delicious and satisfying. Thank you Gina.

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    Jennifer Gomez

    made these last night.. very good!!! I made them just as the recipe suggests, i dont think i would have changed anything..except sprinkle some red pepper flakes on top. Next time I will use thinly cut chicken breast. this was yummy and my husband even ate one last night and wanted a second one for lunch today 🙂

  13. Would it work using regular full fat sour cream and mayo? Since I’m doing keto I thought you wanted all the fat?

  14. I have made these several times and they are amazing! Also bonus points for being husband and kid approved! Has anyone ever prepared these ahead of time before cooking them? I like to have my meals prepped so after a workout I can just pop dinner in the oven: I’m afraid the filling would make the mushrooms soggy. Any tips would be great!

  15. This was a HUGE hit with both myself and my husband. Super, super delicious. Great flavor, great texture, and actually good reheated in the air fryer (which we used to cook them the first time too). Definitely going into our rotation!

  16. I can’t believe how tasty this recipe was! Doesn’t taste exactly like a philly cheesesteak but it does fulfill that desire for something ooey gooey cheesy and steaky. Decadent and delicious without a billion calories A+

  17. Second time making this; I added about a teaspoon of Worcestershire sauce.  I also used ground beef, browned it, then let the juices dry up (it was very lean) and added the onions and peppers and wilted them.  When it was done, I let it cool for a little, then added the cream cheese and sour cream.  It was pretty wonderful!

  18. Avatar photo
    Suzanne Goldstein

    I make this every other month, like clockwork, because it’s just delicious. Creamy goodness that I think of as comfort food almost. As much as Mac n Cheese!  

  19. Avatar photo
    Ashley Savannah

    This was fantastic!  However there was a lot of water when I pulled it out of the oven. Is there any trick to keep them from getting soggy? 

  20. Delicious, but no way is this a 5 minutes of prep and 25 minutes cook time. The recipe itself has over 30 minutes of cook time before counting any of the prep. But it’s still worth it!

  21. Outstanding! My husband marched right into the kitchen and gobbled up the leftovers, even after he was initially like “Olin a mushroom?? Ok, I guess.” So good I want to make for guests when needed have them again!

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    Tracy Gentile Junquet

    Love this recipe!  Make them often.  I use chicken and skim mozzarella instead to cut down even further on the points.  I see they are 7 points using steak, would you say using the chicken I cut it in half?  

  23. So good! I had to use chicken because that’s what I had on hand. The whole family enjoyed this recipe.

  24. Avatar photo
    Victoria Wontenay

    Gina will this work with peppers too? Ive made this recipe alot and love it. <3 Problem is my mushrooms went bad and I cant make it to the store to get more.

  25. This turned out really well, but did not include mayo, sour cream, or cream cheese. Including those high fat, unhealthy items, just seems ridiculous. Definitely not needed.

  26. I used lean ground beef instead of sirloin steak, and it turned out great, with all of the classic creamy Philly cheesesteak flavors.

  27. Very good, I used steakums that can found in the frozen section instead of sirloin steak and they turned out GREAT! I used about 5-6 of them and cooked them separately in a skillet. Then sauteed green peppers and onions and mixed all ingredients in a bowl before placing in the mushroom. They were a hit!

  28. These are amazing!! Absolutely love these and definitely adding them to my rotation. The only “change” I made was that I used regular sour cream because I loathe the taste of light sour cream. Other than that, followed the recipe exactly and these were PERFECTION

  29. Just made these awesome!!!!!
    I was out of sour cream so I added steak sauce and added jalapeno
    Used sharp cheddar and mozzarella cheese
    After filling I sprinkled some smoked paprika before baking
    We will definitely make these again

  30. HUGE hit today!!! Def making again! On WW and I’ve been missing cheese and this recipe cured it! Thanks for such a good recipe!

    1. Same! On WW too, can’t wait to try this! I’m always scouring Pinterest for good WW friendly recipes!

  31. Omg this is the best thing I’ve made/eaten in a long time. I’m so glad I made it (I was feeling lazy and almost didn’t cook tonight). Thank you so much for the recipe! Absolutely delicious. 

  32. Oh myyyyy goodness this is delicious!!! Thank you!!! Making it again tonight but I’m going to use left over lamb from Easter…. you are amazing!!🙌🏼😘

  33. This was absolutely amazing!  Anytime the whole family likes it is a win in my book. Making it again tonight. 

  34. I love this recipe! It’s such a hit in my house! I always add a little Worcestershire sauce and steak seasoning to the filling for more depth of flavor. Tonight I’ll be making with leftover prime rib 🙂

  35. So tasty and filling! You would never guess it’s a low cal recipe. I used ground beef and added garlic. To bulk up leftovers for my husband, I chopped up the stuffed mushroom and mixed it with some lightly buttered pasta. Will definitely be making this again!

  36. Absolutely amazing flavors!  Can’t wait to make again!  We substituted plain Greek yogurt for the sour cream and was delicious 

  37. I’ve made these several times, and they are fabulous – they have become one of our favorite meals (I use paper thin shaved beef). I would give this more stars if i could.

  38. I tried it with steak but the steak came out tough. I was just thinking of trying it again with ground beef. Good to know it works.

  39. Avatar photo
    Janiece Young

    I made this with hamburger.  It went together quickly.  I will make again.  It was filling in a good way, not heavy.

  40. Avatar photo
    Janiece Young

    I made these with hamburger instead of steak.  They were really good.  I will make again.  They go together quickly.

  41. Maybe I’m the only one, but this was awful. I’ve never had a bad skinny taste recipe until this one. Followed the directions exactly, and this had a weird, creamy consistency.  Not a fan! 

  42. Made this recipe in the air fryer tonight – cooking at 360 for about 10 minutes. Only tweak in preparing it this way is I would probably not put on the provolone until the last couple of minutes so it doesn’t get quite so crispy (I used slices of provolone as that’s what we had.). Also I subbed nonfat Greek yogurt for the sour cream and used braciole thinly sliced beef as that was what they had at the store. My husband loved it!  

  43. OMG! I found Portabella mushroom caps on the markdown rack at the grocery store, two for a dollar. I thought to myself didn’t GINA have a recipe for steak and cheese mushroom caps?  A quick Google search brought it up, and I was delighted to find that I had all of the ingredients, subbing plain nonfat yogurt for the sour cream and thawing a thin minute steak. This is absolutely delicious!

  44. These were delicious! I boiled my mushrooms in beef broth for 8-10 minutes before stuffing them, and I didn’t remove the gills. I will definitely be making this recipe again!

  45. This is delicious. I’ve made it twice. Very filling. One by itself is plenty for a meal for me. Easy to do. ❤️❤️❤️

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    Kristen Kennedy

    Made this for my lunches this week and the recipe is just perfect. So scrumptious even reheated. Thank you for making low-carb eating so delicious!!

  47. Delicious, I made it with ground turkey because that’s what I had available, Tastes decadent, will definitely make it again

    1. I think because they used all low fat or light products. They replace the fat with fillers which mean carbs.

  48. Made this tonight with lean ground beef since I didn’t have steak on hand. They were amazing. Will definitely make again!

  49. Any suggestions to make the is vegetarian? Meat substitutes or ingredient quantity changes? I made this before giving up meat and am dying to try again!

  50. Love this recipe. I roasted broccoli (sliced thinly) at the same time as cooking the mushrooms and the meal turned out perfectly. An all in one pan meal. 

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    Kimberly Morris

    A B S O L U T E L Y   A M A Z I N G !

    My husband and I really enjoyed these. We used full fat instead of low fat (keto) and I added some garlic. This will be on our weekly menu! 

      1. Yumm! So good! I didn’t have sour cream so I left it out. And used full fat mayo and cream cheese (keto). This was amazing,  weekly staple right here!! 

  52. I made these with chicken breast and Anaheims instead of beef and bell pepper. They were SO good!!!

  53. These were delicious! Made them tonight, didn’t change a thing and even hubby approved! Will definitely be making again. Thanks Gina!

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    Karen Garrett

    These are AMAZING. My husband makes them with filet mignon which makes them even more incredible.

  55. Gina, is there a way to save the recipes I like on your website? I want to keep coming back here for recipe inspiration and would love to keep them all in one place.

    Thanks for the great work you do.

  56. This was an amazing recipe not only did me and my spouse enjoy this my toddler did too! Will definitely make this again.

  57. Avatar photo
    Heidi Fisher

    This was absolutely delicious ? 

    I roasted the mushrooms stem down for 10 minutes and drained them on paper towels prior to stuffing.

    I also used chicken instead of steak. Next time I will add more salt and pepper to the stuffing (I used garlic salt instead of regular salt).

    Thank you for the great recipe ??

  58. 2 words…..

    Life Changing.

    But to add some more, I seasoned my steak with Montreal Steak Seasoning and chopped up a bit of fresh jalapeño. Amazing

  59. Avatar photo
    Louise SanAntonio

    This recipe popped up on my facebook page today. i Made the recipe tonight and it was a hit. I made 2 substitutes. I didn’t have steak so i substituted smoked pork and i don’t like peppers so i substituted celery.  Very filling and tasty. 

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    Jennifer Williams

    I saw this recipe about 5 months ago. I’ve been hooked since the first time I’ve tried it. I cook it at least once a week and my husband LOVES it.

  61. What would work as a substitute for the mayo — we don’t eat that! Thanks 🙂 I’m looking forward to trying this, it looks delicious. 

  62. Avatar photo
    Laura McDonald

    Sooo good , Only different thing I did was topped mushrooms with cheese instead of mixing it with all filling ingredients. My husband was very impressed I felt like a chef ?

  63. I made these tonight! Omg they are so delicious!!! I will definitely be making them again! I made them using ground beef becasue it’s what I had on hand but they were still so delicious! Great keto recipe. Mu kids even asked for seconds and my hubby loved them and hes a real critic. Thanks!!!!

  64. Why are you using light cream cheese and light sour cream? Don’t they just add sugar to make up for the lack of fat? Wouldn’t you be better using regular fat cream cheese and sour cream?

  65. One of the best recipes I’ve ever made. I added oregano and omg delicious, I can’t wait until tomorrow to eat my other one 

  66. Avatar photo
    Patricia Premo

    I cooked mine on the grill rather than in the oven. Put them on a grill pan with holes so juice could run off. Worked great!

  67. Shake it up suggestions… use a frozen top round steak. Yes, I said frozen. It’s a flavorful cut of meat and inexpensive, freezes well just as you buy it at the store. Just defrost enough to get out of package, and then throw frozen steak in hot pan just enough to get some brown on both sides, like 3-4 minutes a side. Then brown veggies in the same pan while you slice the steak – follow me here – slice first WITH the grain which you are never supposed to do, but then slice those long strips AGAINST the grain so you end up tiny steak pieces. And believe me, the steak will still be COLD inside but the browning makes it a little more easy to handle, especially for people that don’t like to handle raw meat that much. Then, when veggies are ready, throw all the chopped steak in to the pan with the veggies just to heat thru until you see no red, maybe just mild pink.

  68. This recipe has become staple for me! So delicious, filling, and quick and easy to make! Thanks for an awesome recipe.

  69. I’ve been wanting to make these for FOREVER, but my family doesn’t like mushrooms. I finally decided to give it a try and just stuff the filling into hoagies for them. HOLY COW is this good! It is so creamy and cheesy and DELICIOUS! My husband and toddler gobbled it up and my husband asked me to add this to the rotation and to also create a version with chicken! WIN WIN WIN! I didn’t have any of the issues with my mushroom flattening out too much or being overly watery like others stated. I did choose a nice deep/round Portobello though so that could have helped with the flatness. There was some juice in the sheet pan, but once I moved it to my plate I didn’t have any issues. Thanks for another amazing recipe, Gina!

  70. If you’re cooking the steak and the veggies in the skillet, then baking, doesn’t that overcook the steak and veggies?

  71. So yummy, easy to make, and tolerates substitutions well. I used mozzarella instead of provolone. Next time I’ll pre-roast the mushrooms as others suggested.

  72. Wonderfully easy and delicious! I usually serve it on some rocket, I like the peppery lettuce with the rest.

  73. My husband and I enjoyed to eat delicious, simple and easy – I definitely will make it often.  I used Mexican cheese (don’t have provolone)

  74. Can someone tell me whether it’s possible or tasty to make these on a halved bell pepper instead of mushroom? I HATE mushrooms.  Otherwise these look so good!

    1. I think it would be delicious in a pepper! I served it to my family in hoagie rolls because they also hate mushrooms. I think it is a very versatile filling. Definitely worth trying!!

      1. I cut the top off the bell pepper, removing any seeds/membrane, and spray with cooking spray and roast for 15min on 400 degrees, then fill and cook for 20min just as direction has you cooking the stuffed mushroom. Turns out great!

  75. Sweet baby Jesus this was delicious. My kids loved it as well though I did put theirs on bread. Also, I stick my sirloin in the freezer for a bit and then take it and slice really thin. I got .8 lbs and it fed 5 people. 

  76. I saw this and knew my mushroom loving family would enjoy this recipe. It was fairly easy to make and it made the house smell heavenly.  We split the first one to try it and devoured it quickly and went to get a second mushroom to split. One mushroom is filling enough for an adult. I put this recipe in my own personal recipe book to make again in the future.

  77. Delicious and filling! The steak and sauce combo was fantastic. I had trouble with the mushrooms though. I tried roasting them beforehand like the suggestions above; however, mine started to fall apart as they lost that moisture. I took them out before they completely fell apart. The finished product was great, but there was quite a bit of excess water from the mushrooms. My husband was thinking maybe we could try grilling the mushrooms first next time.

  78. Can I replace the sour cream with cream cheese or other substitute. And if I use sour cream can you taste it sorry not a big fan of sour cream, But definitely want to try recipe. Thanks 

  79. Soooooooo amazing! Several of my co-workers are on Weight Watchers as well. I meal prep and bring in meals to share, this was a huge hit!

    I left out the mayo (didn’t realize I was out) and added a little more yogurt instead, still delicious!

    Roasted mushrooms separately before adding filling to get some of the water off, definitely a good idea.

  80. These are delicious! The first time I made them they fell apart on the baking sheet. The second time I made them I made bowls from tin foil and they stayed together nicely, (I may have over cooked them the first time) Our company liked them so much and complimented me on them several times. I served them with Skinny Taste Chicken Cordon Bleu, another of our favourite recipes. The whole meal was a hit.

  81. We’ve made these multiple times–they’re SO good! Filling, delicious, and feel sinful even though they’re not!

  82. These were sooooo yummy! Even my carb loving husband had only good things to say about it. I didn’t have any sour cream, so I used greek yogurt instead. I actually prefer the thickness of greek yogurt over sour cream and thought it tasted the same. I also roasted the mushrooms for about 15 minutes prior…not sure if it really did anything but I didn’t think they were overly watery. This will definitely become a regular in my meal rotation.

  83. Avatar photo
    Kathy Nicholas

    These were absolutely amazing! I will definitely include this in our menu rotation! Thank you for the recipes!!

  84. These were fantastic! I used a ribeye I had in the freezer instead of the sirloin. And I’ll likely use the filet tips I’ve got in there the next time I make this.One of my mushroom caps was damaged, so I just diced it up and added it to the veg, and I didn’t have provolone, so I grated the mozz I had and added some gruyere. Even with my changes, this was so amazing! I baked these lifted off the pan on a wire rack so they didn’t get watery at all! The entire family is ready for me to make these again!

  85. Absolutely delicious! I made the filling last night and just tossed it in the microwave for about 45 seconds to soften before filling the mushrooms for dinner tonight. Fearing the flood of mushroom juice some cooks encountered, I roasted ours on a rack, but it actually didn’t seem necessary.

  86. Made this last night for dinner.   It was sooooo good and no guilt!!!   it was easy and fast.  Will definitely be adding this to the weekly rotation!

  87. These are BEYOND delicious! I had them Super Bowl Sunday–it was perfect and the Eagles won!!
    I roasted the mushrooms ahead of time like some other reviewers suggested and I had no issue with extra moisture /watery mushrooms. Would definitely roasting before stuffing the mushrooms.

  88. I’m not sure why this is happening, but when I put the nutritional information into the weight watchers app, the points come back as 9 and not 7. This is the second recipe this weeke that hasn’t been the same. 
    The recipe is really yummy. Found out I’m not a big fan of a lot of mushroom cause it’s a lot. But I would make it again.  

    1. The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

      The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

  89. Very good.  It tasted decadent.  It’s Super Bowl weekend and had a huge craving for a Philly Cheese Steak.  This more than satisfied the craving.  

  90. Avatar photo
    Courtney Nelson

    If your mushrooms came out watery, you could also try roasting them on a cooling rack on top of the baking sheet. I usually do that when roasting portobellos so the liquid kind of drips off!

    These look great!