Go Back
–+ servings

Did you make this recipe? Please give it a star rating below!

Cheesesteak Stuffed Mushroom Appetizer
Prep Time: 8 mins
Cook Time: 24 mins
Total Time: 32 mins
 

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!

Course: Appetizer, Party Food
Cuisine: American
Keyword: cheesesteak stuffed mushrooms, easy stuffed mushroom recipe, how to make stuffed mushrooms, low carb stuffed mushrooms, mushroom appetizer
Servings: 4 servings
Calories: 349.77 kcal
Author: Alyssa Brantley
5 from 2 votes
close up of baked stuffed mushrooms in a white baking dish
Print
Ingredients
  • 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)
Instructions
PREP:

  1. 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.

  2. 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.

  3. If you bought a hunk of cheese, use a box grater to shred until you have 4 ounces.

COOK:

  1. 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.

  2. Remove skillet from heat. dried onions and cream cheese and continue stirring until cream cheese is completely dissolved.

  3. Grab a small cookie scoop or teaspoon and divide beef mixture into mushroom caps.

  4. Place mushroom caps close together (easier to get the cheese to stay on top) and sprinkle with all of the shredded cheese.

  5. 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

NOTES:
  • 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.
Nutrition Facts
Cheesesteak Stuffed Mushroom Appetizer
Amount Per Serving (0.25 finished dish)
Calories 349.77 Calories from Fat 228
% Daily Value*
Fat 25.36g39%
Saturated Fat 10.73g67%
Cholesterol 88.17mg29%
Sodium 892.58mg39%
Potassium 663.17mg19%
Carbohydrates 7.35g2%
Fiber 1.44g6%
Sugar 4.15g5%
Protein 24.8g50%
Vitamin A 572.38IU11%
Vitamin C 3.79mg5%
Calcium 191.64mg19%
Iron 1.96mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.