Up your stuffed mushroom game by making these EASY and delish Cheesesteak Stuffed Mushrooms! Naturally gluten-free, low-carb and the star of any party or gathering!
Stuffed Mushrooms
Stuffed mushrooms are a perfect hot appetizer for almost any gathering. You can make them in advance and just pop them in the oven right before or when your guests arrive. Twenty minutes later, you have an easy hot appetizer that everyone will devour!
My Philly Cheesesteak Stuffed Mushrooms are a fun twist on classic stuffed mushrooms and SUPER EASY to make. They are naturally low-carb and gluten-free and will no doubt be the star of your next party.
Every time I have served these, my guests (and family) have been blown away by how much these simple stuffed mushrooms taste like real Philly Cheesesteaks!
Cheesesteak Stuffed Mushrooms Ingredients
No funky ingredients – just onion, garlic, sea salt, shallots, red bell pepper, parsley, chives, leeks, and citric acid – it legit takes these cheesesteak stuffed mushrooms to the next level in terms of onion flavor *without* any of the added moisture or excess liquid that fresh onions would add.
- Avocado Oil or EVOO
- Boneless Beef Ribeye or Top Round
- Salt and Pepper
- Dried Minced Onion Flakes
- Cream Cheese
- Mushrooms
- Shredded Cheese
How to make stuffed mushrooms:
Start out by wiping the mushroom caps clean and gently removing the stems. Place the cleaned and prepared mushrooms cap side down on a baking sheet or in a baking dish and set aside.
Heat a 12″ skillet or cast-iron pan. Add oil along with the chopped beef, salt, and pepper. Saute for 1 to 2 minutes until cooked through and pink is no longer visible. Remove from heat, add dried onion flakes, and cream cheese, then stir until well mixed.
Grab a spoon or small cookie scoop and evenly fill each mushroom until the beef mixture is used up.
Top stuffed mushrooms with grated cheese and bake until cheese is melted and golden! Top with chopped parsley (optional) for color, serve and watch disappear!
And, just like that, you have your new favorite appetizer! The first time I made these, they were gone in about 5 minutes. I tested them again the next weekend (hello football food) and my husband was literally standing over the dish the minute they came out of the oven.
I think you and your family and friends are going to love them just as much and I can’t wait to hear from you after you make them!
Cheesesteak Stuffed Mushroom Tips:
- To save time, buy thinly sliced beef. This is much easier to chop and will save you about 8 to 10 minutes. I do NOT recommend using ground beef as the taste is different and it gives off a lot more fat and liquid.
- To save time, you can make the meat and cream cheese mixture in advance (up to 1 day). Keep covered and refrigerated until ready to use.
- To save time, buy pre-shredded cheese.
- You can prep the mushrooms and stuff them in advance (in the morning of the day you plan to serve them). I recommend taking the tray out of the fridge at least 20 to 30 minutes before baking to ensure that the middle of the stuffing gets warmed through.
MORE EASY MUSHROOM RECIPES:
Did you make this recipe? Please give it a star rating below!
Up your stuffed mushroom game by making these EASY and delish Cheesesteak Stuffed Mushrooms! Naturally low-carb and the star of any party or gathering!
- 2 Tablespoons avocado oil or EVOO
- 1/2 pound boneless beef Ribeye or Top Round chopped into small pieces
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1.5 Tablespoons dried minced onion flakes
- 4 ounces cream cheese
- 1 pound white mushrooms approx 28 to 30. wiped clean and stems gently removed.
- 4 ounces shredded cheese I recommend shredded Provolone, Greyure or American Cheese or any combination of the above.
- 1 handful chopped parsley leaves for garnish (optional)
-
Preheat oven to 400F.
While the oven is preheating, begin by chopping the beef. You want to chop this into small pieces, almost like ground meat.
-
Clean the mushrooms by using a damp paper towel to wipe the tops. Gently remove the stems and discard. Place the mushrooms top side down on a baking sheet and set aside.
-
If you bought a hunk of cheese, use a box grater to shred until you have 4 ounces.
-
Heat a 12" saute pan or cast-iron skillet over medium-high heat. Once hot, add oil and chopped beef along with salt and pepper. Saute for 1 to 2 minutes, stirring frequently, until all pink is gone.
-
Remove skillet from heat. dried onions and cream cheese and continue stirring until cream cheese is completely dissolved.
-
Grab a small cookie scoop or teaspoon and divide beef mixture into mushroom caps.
-
Place mushroom caps close together (easier to get the cheese to stay on top) and sprinkle with all of the shredded cheese.
-
Place in the oven on the center rack and back for 18 to 20 minutes. Remove when the cheese is melted and beginning to brown.
Allow to cool for 3 to 5 minutes, Serve topped with (optional) chopped parsley leaves and Enjoy!
Recipe Video
- To save time, buy thinly sliced beef. This is much easier to chop and will save you about 8 to 10 minutes. I do NOT recommend using ground beef as the taste is different and it gives off a lot more fat and liquid.
- To save time, you can make the meat and cream cheese mixture in advance (up to 1 day). Keep covered and refrigerated until ready to use.
- To save time, buy pre-shredded cheese.
- You can prep the mushrooms and stuff them in advance (in the morning of the day you plan to serve them). I recommend taking the tray out of the fridge at least 20 to 30 minutes before baking to ensure that the middle of the stuffing gets warmed through.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
RECIPE NOTES: This recipe was originally published in November 2019 and most recently updated in December 2024.
holy crap! the only thing missing is the bread and this is a Philly cheesesteak!
YES! The flavor is spot-on with these – soooo good!
Made these last night and man, were they a huge hit! Thanks for another great recipe 🙂
So happy to hear it Susan!!!
Perfect timing! We are having a party this weekend and I am printing this recipe out right now. Thanks Alyssa – your recipes are always a hit!
Hope you love it Leanna!
Yum, they look so delicious! Thanks for the shout-out for my Roasted Chicken with Mushrooms!
Thanks Kalyn!! 🙂