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:

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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4.85 from 130 votes
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Philly Cheesesteak Stuffed Portobello Mushrooms

7
7
7
SP
256 Cals 19 Protein 10 Carbs 16 Fats
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Yield: 4 servings
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!

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1mushroom cap, Calories: 256kcal, Carbohydrates: 10g, Protein: 19g, Fat: 16g, Saturated Fat: 8.5g, Cholesterol: 26.5mg, Sodium: 383.5mg, Fiber: 4g, Sugar: 3.5g
Blue Smart Points: 7
Green Smart Points: 7
Purple Smart Points: 7
Points +: 7
Keywords: Keto Philly Cheesesteak Stuffed Portobellos, Low Carb Philly Cheesesteak Stuffed Mushrooms, Philly Cheesesteak Stuffed Portobello Mushrooms

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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322 comments

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

  2. 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.

  3. 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.

  4. 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. 

  5. 6 ozs of sirloin???? To serve 4 ? Is that a misprint?  

  6. 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.

  7. 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 🙂

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

  9. 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!

  10. 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!

  11. 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+

  12. Outstanding! Decadent! What a treat! Will add to regular rotation. 

  13. 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!

  14. 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!  

  15. 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? 

  16. 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!

  17. 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!

  18. These are amazing, easy and a favourite in our house. 

  19. 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?  

  20. Can you freeze the leftover mushrooms?

  21. Can you freeze the leftover mushrooms?

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

  23. 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.

  24. Amazing recipe. Easy and absolutely delicious. 

  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. This is my favorite recipe from Skinnytaste!!! It is amazing!!

  27. Made with deli sliced eye round roast beef. Super easy and tastes great!

  28. Sounds wonderful

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

  30. these are absolutely scrumptious!!!

  31. 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!

  32. 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

  33. 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

  34. Amazing!! These are definitely going into rotation!

  35. Sooooooooooooooo good. Toddler approved too!

  36. These were sooooooo good!  This will be a staple in our house.

  37. 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!

  38. 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. 

  39. 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!!🙌🏼😘

  40. Too much cheese to taste the meat

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

  42. 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 🙂

  43. 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!

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

  45. 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.

  46. 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.

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

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

  49. 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! 

  50. This was soooooooo good!  Hubby can’t wait to have again!

  51. 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!  

  52. 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!

  53. Love this recipe!!! I made it for the first time last night. We love it. 

  54. Just made these and the family loved them!!
    Thank you for all the wonderful recipes:)

  55. 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!

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

  57. 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!!

  58. Loved it I made with Chuck .

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

  60. Where are 10g of carbs coming from? That doesn’t look right for the ingredients? Any thoughts? 

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

  62. 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!

  63. How well do these hold up as leftovers?

  64. 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. 

  65. 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! 

  66. Can I sub fat free Greek yogurt for the sour cream?

  67. Why light mayo, cream cheese etc for keto and less carbs shouldn’t be more fat.

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

  69. These were so easy and amazing!

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

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

  72. This was soooo good! I’m going to make it again!

  73. This recipe is wonderful!!! I’m going to make smaller bite sized ones for a Super Bowl party.

  74. Delicious!!  This recipe will become a regular on our menu. Perfect use of leftover steak.

  75. By using full fat cream cheese and full fat mayo, these would probably be Keto friendly?

  76. 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.

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

  78. This was sooooo good. 10 out of 10, will make again! And again! And again! <3

  79. Absolutely delicious!!! Big hit with the boys! 

  80. 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 ??

  81. 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

  82. 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. 

  83. We don’t eat steak because of my husbands MS. Can I substitute chicken instead?

  84. Can you make ahead and freeze or would it be mushy?

  85. 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.

  86. 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. 

  87. 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 ?

  88. 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!!!!

  89. 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?

  90. Could you freeze the stuffing mixture?

  91. Amazing!! Paired these with the cauliflower Potato salad for a wonderful super!

  92. 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 

  93. Delish and filling!

  94. 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!

  95. 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.

  96. Anyway I can do these on the grill? Too hot for oven in Jersey!!!

  97. We have made this several times and I found the portabello sliders are perfect. 2 each.

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

  99. 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!

  100. FABULOUS!!! easy and wonderful

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

  102. 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.

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

  104. 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)

  105. 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!

    • 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!!

    • HOW WOULD YOU MAKE IT ON BELL PEPPERS UMM SOUNDS GOOD

      • 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!

  106. 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. 

  107. 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.

  108. Simply amazing!!!

  109. Can I replace the sirloin with chipped beef? Only because I already have it in

  110. 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.

  111. 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 

  112. About how big are the mushrooms supposed to be?

  113. If you roast first how long and at what temperature?

  114. 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.

  115. Absoultely loved this recipe! Totally delicious and even my 5 y.o. liked it!

  116. 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.

  117. Super easy and even more delicious ???? 

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

  119. 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.

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

  121. 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!

  122. 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.

  123. How long would you suggest roasting the mushrooms prior to filling?

  124. 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!

  125. 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.

  126. 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.  

    • 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.”)

  127. 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.  

  128. 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!

  129. I made this with vegetarian ground crumbles. So yummy!! 

  130. This will definitely be in my dinner rotation. This recipe was not only very easy it was absolutely delicious!

  131. I’m not sure if this is a stupid question but do we need 4-6oz sirloin or just 1-6oz silroin? I only got 1 at the store and I’m wondering if it is enough???

  132. Looking forward to making these tonight! Any chance you know the freestyle points if I use chicken instead of steak?

  133. This was amazing!  My husband loved it as well.  I used a thin slice of provolone over the filling  as I forgot to buy shredded provolone and it was great.  

  134. These are amazing! The flavor really makes you think Philly cheesesteak without all the guilt – my husband requests them often. We enjoy them with a salad since
    In the few times I’ve made them I will say they do get a bit ‘watery’ and fall apart in the oven, but delicious nonetheless. Like other reviews have said I think I will try roasting first to see if they hold up a bit better. Still a keeper!

  135. Made these last night – they were awesome! My portobellos were a little watery, though – made more liquid when they cooked then i would have liked; any way to fix that? but they are definitely a keeper! VERY tasty – only added half the cream cheese because i thought that would be a little weird, but would probably add it all next time – it really added to the flavor.

  136. Absolutely delicious and easy to make!

  137. Tried them last night. The whole family loved them! I think I might try roasting the mushrooms first next time.

    • that may help! I just posted below and said my mushroom were a little more watery then I like – made some liquid that was ‘annoying’….maybe I’ll roast them next time, too! but, they were soooo good – i just wish my husband ate mushrooms. He was out of town for the night, so i made them for my mom and I – YUM!!!

  138. These were delicious. Next time I’ll try roasting the mushrooms first to get the water out!

  139. These are one of my favourites! Definitely a must if you haven’t tried them!

  140. Made these tonight and they were all the way a 5 star meal!!!

  141. Can’t say enough good things about this recipe! Seriously delicious. I used baby portobellos to make them as appetizers. I made a double batch and it was gone in minutes. I also used 93%fat-free ground beef instead of steak.

  142. these were absolutely delicious- coming from a Philly native! I served roasted potatoes on the side and left out the bell peppers. This will definitely be a staple in our house!!

  143. These are amazing!

  144. These are in the oven, can’t wait! Just the cold filling was super yummy! Love finding creative and delicious ways to Eat within our KETO experiment. 🙂

  145. This dish was incredibly delicious. Hands down amazing, just like you!

  146. I made these this past weekend. I substituted chicken steaks from the Steak Umm brand- I also caramelized the onions prior to putting this together. My husband looked at this dish like…no way… where is the bread… it is now almost a week later and he is asking when we are making these again… LOVE, LOVE LOVE this recipe. The only change I will make for next time is I will roast the mushrooms until most of the water is evaporated and then stuff and complete the recipe. Yummy- Thanks Gina for another successful dinner.

  147. I love recipes where I can use up left over steak or roast beef and still stay on point budget. I made these for lunch with odd and ends from the weekend–so delicious–added some horseradish and I think I would cut some of the cream cheese next time. Your recipes are so tasty!!!

  148. I used ground sirloin because I don’t have a lot of experience with steak. I’m doing Atkin’s with a weight loss study as well, so I subbed full-fat dairy products. This was so very good. I’ve shared it a lot and I only made it last night. 🙂

  149. AMAZING! Genius!

  150. my husband just said this was he best thing I’ve ever made. Yay! I love all of the recipes but this one was amazing! I cooked the mushrooms before then add the filling and cook until bubbling. 

  151. Made them last night….very good!!! For the son, just made him the traditional Philly Cheesesteak, but for me – I made this…and wasn’t disappointed at all. I actually made enough of the steak to make fajitas tonight so that’s a win!!!

  152. These are awesome and so easy to make. I made extra for next day lunch.

  153. As someone from Philadelphia, I was very excited to make this.  A lightened up version of an old time favorite.   I made the recipe as is, but would make a slight tweak for next time.  I am not used to as much “creaminess.” The mayo, cream cheese and sour cream (I used plain Greek yogurt) is not what I’m used to.  I will probably cut that portion in half and use a bit more provolone if needed next time.  Overall really good and filling!

  154. Made this tonight and loved it! I used fat free yogurt in place of sour cream and completely forgot mayonnaise and they still tasted delicious!!! Sure reduced the WW points. This will not be the last of your recipes that I try.

  155. why do you remove the gills?

  156. I stuffed mine with chicken and bacon. Covered with fresh mozzarella and drizzled with a bit of ranch dressing. So basically a chicken, bacon, ranch pizza. They were exquisite!! The way I figured it out, they were 9 smartpoints. You could use less cheese or low-fat and centercut bacon to reduce points and calories.

  157. This is very good!  You could probably use sausage in place of the steak.  Sauce is really yummy!

  158. These were eonderful!! I followed the recipe as printed I only added some grated Parmesan cheese on the top..

  159. I followed the recipe and the ingredients. When added to MyFitnessPal one serving calculated to 532 calories. I was shocked and I thought I was making a 256 per serving recipe. It was delicious, but I will not be making again due to the calorie intake.

  160. Omg these were fantastic! The only thing I did different was to melt a slice of swiss cheese on the top instead of mixing it in. Thank thank you for posting this!

  161. The only change I made was to roast the mushrooms before stuffing. While this certainly cut down on the mushroom liquid, it did leave the caps a bit…floppy. However, the taste was WONDERFUL!! My non-mushroom eating 12-year-old even tried it (a miracle in itself!). We paired it with a kale salad. Thanks for the recipe!!

  162. The only change I made was to roast the mushrooms before stuffing. While this certainly cut down on the mushroom liquid, it did leave the caps a bit…floppy. However, the taste was WONDERFUL!! My non-mushroom eating 12-year-old even tried it (a miracle in itself!). We paired it with a kale salad. Thanks for the recipe!!

  163. Oh! My! Yes!!!!!  That was fabulous!!  My husband is not a huge fan of mushrooms in general, but we are both raving about our “splurgey” dinner!  It’s definitely company-worthy.  Thank you!

  164. All
    I can say is AWESOME…made this tonight for dinner and will definitely make again….ended up with 5 total instead of the 4 listed….I’m guessing this would be equally good with chicken….added a jalapeno and used Havarti cheese as that I what I had on hand….

  165. Best stuffed mushroom I have ever had!

  166. I was thinking of making the filling ahead of time. Has any one done this? I’d make the whole thing ahead of time, but I thought the mushrooms might get a little soggy. 

  167. These were absolutely delicious! I sliced the steak before cooking.

  168. Did you convert thisi recipe to freestyle points yet? If so, how many?

  169. Can’t  subscribe 

  170. Just made these and at first my husband was disappointed I didn’t make actual cheesesteaks but when he tasted them he thought they were so good!! Easy to make and super satisfying. Any tips on how to slice the steak really thin?

  171. Yum, this was good, and probably hard to mess up as I forgot to buy cream cheese and didn’t have the sour cream that I thought I had. I did scoop meat out of the mushrooms and sautéed it with the onions and peppers, subbed cottage and ricotta cheeses and added a couple splashes of Worcestershire sauce and a shredded Italian mix and they were delicious!!

  172. These are absolutely awesome! Filled us up too with just a salad on the side! Thanks for a great recipe!

  173. I made this for dinner last night and it was delicious. 

  174. Excellent dish. My husband is not fond of mushrooms but he really liked this dish.

  175. Oh my gastronomic deliciousness!!!! This is soooooo good! I think at holiday time I’m going to buy the baby portobellos and make this as an appetizer!! Thank you for this!

  176. Made these 2 weeks ago and they are absolutely delicious. Making them again tonight !!

  177. these were amazing felt like I was eating a philly cheesesteak minus the bread

  178. Just tried this one last night. So very tasty!!! Husband couldn’t stop eating long enough to say he liked them. Thanks so much for another one hit out of the park!!

  179. Made this recipe a while ago. They were amazing. Can’t wait to have a party. I was thinking of using baby bellas and making this as an appetizer. Thanks for another wonderful recipe Gina.

  180. We made these for dinner tonight, and WOW! Full of flavor, and surprisingly filling! This one is getting add added to my list of faves!!!

  181. I made these last night and they were terrific!  Going into my rotation.  Thanks!

  182. I made this w/ grassfed ground beef, & Other Ingredients from *Ground Beef stuffed mushroom* keto recipe…IT WAS AMAAAZING!!! Sauteed All in Ghee for added flavor and nutrients.????

  183. I think these recipes sound great and want to try many of them but when I calculate the smart points your calculations are much lower than my calculator. Thank you for the awesome ideas though but I will use my calculations

  184. Made these tonight and they were heavenly! I think I honestly love them as much as cheesesteaks in a bread bun, something about mushrooms, steak, and gooey cheese mixed together is just a perfect combo! I also chopped up the mushroom stems and sautéed them with the other veggies. I will definitely be making these again!

  185. Made these tonight and this has to be one of my favorite recipes of yours EVER. So decadent and filling. Thank you for another amazing recipe, Gina!! 

  186. These were soooooo good! Everyone loved them. I’m usually not crazy about portobello mushrooms but these were just so delicious that I really had to hold back from eating way too much. I used frozen peppers and onions (it said “stir-fry” on the bag) to cut down on prep and they worked perfectly. Thanky ou again for another awesome recipe!

  187. SO GOOD! SO FILLING! Time saver…. I bought sliced London broil from the deli and used that instead of cooking the steak. Will definitely do this recipe again, it was a hit with the family and might be a great way to use left over steak in the future.

  188. Hi there – i’m using flank steak for this. Any concern about cooking it on the stove and then the oven? If so, how should I adjust cook times?

  189. Wonderful recipe.  The 15 year old boy loved it and so did we parents.  Can’t wait to eat the leftover stuffed mushroom tomorrow for lunch…I better hide it in the back of the fridge so Mo one gets it first!!

  190. Just made this and it was soooo good! I had a spoonful of the filling before stuffing the mushrooms and it was so good! Thank you for this great recipe!

  191. I made these in the air fryer and they were amazing!! Thanks for another great recipe!!

  192. These were delicious!!!! Thank you so much for the eecipe! 

  193. I made these tonight and they were wonderful, I wanted more than one!  The next time I would bake them on a rack so they are not sitting in the water that comes out of the mushroom when baking.  Definitely a keeper.

  194. We made these last week, and we are making them again for dinner tonight. SO delicious! My husband couldnt believe it! We love all your recipes, but, this is one of our faves!

  195. I live alone so when I make a recipe it ends up lasting for at least 5 days. By day 3, I’m so over what ever I made. Not with this recipe! I made this meal for this week and could eat it again for next week. It was so delicious! Thank you 🙂

  196. These were amazing! I didn’t have light sour cream. so substituted fat free plain Chobani yogurt. Everyone in the house loved them. I had leftovers that heated up well for lunch the next day. Delicious!

  197. My husband made these for us tonight? Sooo good! Another winner, Gina!

  198. This was a huge hit at dinner tonight! I made a few changes, which all worked out great – I always find it helpful to post variations in case in helps others 🙂

    – I used  “thin breakfast steaks” from Sprouts
    – I used 1/4 cup of regular sour cream and 2 TBS of regular mayo
    – I omitted the cream cheese (because I’m cheap and didn’t want to buy it! 🙂
    – I couldn’t find shredded provolone, so I just bought deli slices and diced them into small pieces

    Super delicious, loved by myself, hubs, and 8-year-old son. Served with a side of green beans which I pan-steamed (with lid), then sautéed with a bit of coconut aminos and sesame oil. Thanks for this great recipe, it’s a keeper!

  199. I am curious to get everyone’s opinion as to what sides would be good to serve with this main dish?

  200. I made these last night.  We each had one cap with a small portion of Quinoa on the side.  Filling and delicious.  Eating the leftovers for lunch right now – soooo good!

  201. I made this the other day and it was delicious , easy and quick. I had herbed cauliflower rice as the side dish. Both together was very filling and satisfying. Cooking weight watcher dishes is so easy using your recipes and helps me stay on the diet. Thank you!

  202. I made this last night and it was fantastic! My husband really, really liked it! I’ll definitely make this again! Thanks so much for the recipe!!

  203. These were so yummy, tasted decadent without being gut busting, yay!  Thanks Gina!  I am now trying to figure out what else I can stuff in a mushroom!  

  204. Can Greek Yogurt be used a substitute for the sour cream?

  205. These were absolutely fantastic. Creative, delicious, and surprisingly easy to make. I would make these for company! Thanks for another outstanding recipe, Gina!

  206. I made these tonight and OH MY GOSH – I LOVE THIS RECIPE!! It is SO flavorful. Pure comfort food. I thought the serving size might leave me hungry, but it was more filling than I thought. The prep was really pretty easy. If you’re hesitating for any reason, don’t. These are worth making!!!

  207. Could I make with roast beef from the deli?  They roast their own and slice it was thinking I could ask for it a bit thicker and then slice into strips. 

  208. This was so good! My husband called it heavenly. Definitely a keeper.

  209. I made these yesterday for lunch. Absolutely delicious! My husband and kids do not like mushrooms, so I put theirs on bread and I had mine on the portobello. It was fantastic and very filling. I’m eating left overs for lunch today! Yum!

  210. Made these tonight and were so good!!! Fiancé also approved and he’s a picky eater. 🙂 Another great recipe. Thanks, Gina!! 

  211. I added a little chopped jalapeño with the peppers and onions…delicious!!  My husband loved them and so did my sister (who doesn’t eat mushrooms)!

  212. Do these reheat okay? Or would it be better to set aside any extras and bake them when you want them?

  213. I was thinking you could prep to right before you bake and then freeze and bake them later in the week. Do you think this would work? Also, do you think you could bake from frozen, or would they need to be thawed?

  214. Amazing recipe!! Delicious! Thank you!! I saw above it was recommended to roast first to remove some excess liquid. I had a flood last night but we ate and loved them any way! Haha! My 11 year old daughter doesn’t like mushrooms but loves the filling on bread.

  215. These were delicious! Next time might add a little jalapeno pepper for a little kick. Thanks for all your great recipes!

  216. These were amazing!! So easy to make and a lot of flavor! My husband agreed and said “they are a keeper”!

  217. I absolutely enjoyed this meal. Next time I will prepare it the same way but I will put either shrimps or prawns in it instead of the meat.

    Thank you for this recipe and all the other wonderful low calorie recipes!

  218. This looks insanely good and I can’t wait to try it.

    I also like to stuff roasted portobellos with sliced roasted chicken breast, a bit of pesto and provolone cheese.

  219. Made these last night! They were delicious. I did cut back on cheese just a bit and roast first (as mentioned in some previous comments) to get the excess moisture out. My husband absolutely loved them and he’s unbelievably picky. They even heated well for lunch the next day!

  220. Where can I find thin sliced zirloin zteaks?

  221. I made this tonight with some leftover steak. The only bummer is that portos are so expensive around here! Because otherwise I’d want to make this all the time, so so good.

  222. Times like these I wish there was smell-o-vision. 

  223. Love your zucchini tots but added cooked & crumbled sausage & jalapeno peppers and it is really very very tasty. Thanks for a great recipe

  224. Making these tonight – cannot wait!! 

  225. I stuff mine with sundried tomatoes(use some of oil), feta and spinach. I mix all this in a bowl chopping with my scissors and then grill. I can’t wait to try your recipe. Thank you sooo much

  226. Looks Delicious

  227. Wow it looks very delicious i will try it as soon as possible thanks for the recipe.

  228. Yum! Where did you find thinly sliced sirloin steak? Did you ask your grocery store butcher to slice it fo r you or just find it prepackaged? Thanks!

  229. I’m allergic to mushrooms any other suggestion?

  230. This looks so absolutely amazing but can you make a suggestion as to how to reduce the fat some more? Thanks Gina!

  231. These look awesome! Can they be made ahead of time and then baked just before serving? Have a birthday party and thought this would be great for my GF family members.

  232. I have stuffed mushrooms with your spinach and artichoke bake and it is absolutely amazing! 

  233. I want to make these but it’s way too much cheese for me, what can we substitute to make more healthy? Thanks! 

    • More veggies less cheese?

    • I took out the cream cheese altogether and cut down the provolone a bit, which I then also divided in half: half in the mixture and half sprinkled over the top. That really helped. As a matter of personal preference, I also subbed roasted poblanos for the green peppers and added a splash of Worcestershire to the mix. 

  234. Is there a substitute I could use for the mayonnaise? My son is allergic to eggs 🙁

    This looks AMAZING!

  235. My husband hates mushrooms.  ???? Do you think this would work stuffed into a bell pepper??

  236. These sound so amazing! Is there any recommendation on how to cook the mushrooms to take excess water out of them before baking with the meat and cheese? I seem to always have a flood of extra water when I bake mushrooms, and I am afraid of ruining the meat and cheese part of the recipe. Thanks!!

    • You can roast them first! Then add filling and roast them longer.

    • That happened to me. When I took them out of the oven, there was a lot of water but I just poured it out and they were still very delicious.  It drained into the sheet pan and didn’t make the filling loose or anything. 

    • You can try putting them on a baking rack over a sheet pan to collect the excess moisture while baking.

  237. This looks amazing! I bought portobello caps the other day. Cant wait to try this 🙂

  238. I like to chop the stems and saute them with the other ingredients when I make stuffed mushrooms of any kind. I’m going to try these Philly Cheesesteak ones, that sounds sooooo good.

  239. Are you kidding me!!! This as sound freaking amazing!!! Having a movie night. Guess what my guess will be served….thanks!!!