Skinnytaste > Egg Free Recipes > Philly Cheesesteak Stuffed Portobello Mushrooms

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 136 votes
8
Cals:256
Protein:19
Carbs:10
Fat:16
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

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.

Last Step:

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Nutrition

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

Categories:

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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332 comments on “Philly Cheesesteak Stuffed Portobello Mushrooms”

  1. 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.

  2. Avatar photo
    Susie McGillivray

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

  3. 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.

  4. 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.

  5. 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. 

  6. 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.

  7. Avatar photo
    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 🙂

  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. 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!

  13. 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!  

  14. 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? 

  15. 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!

  16. 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!

  17. Avatar photo
    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?