philly cheesesteak stuffed mushrooms
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5 from 3 votes

Philly Cheesesteak Stuffed Mushrooms

Mushrooms stuffed with an easy-prep philly cheesesteak mixture.  Use any leftover meat and lots of cheese for a satisfying meal.  Serve over zoodles with low carb marinara for a taste explosion!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 3
Calories: 275kcal
Author: Easyhealth Living


  • 3 portabella mushrooms about 4" each
  • 1 Tablespoon olive oil
  • 1/2 cup diced green peppers may use frozen
  • 1/2 cup diced onions may use frozen
  • 1/2 teaspoon minced fresh garlic
  • 2 teaspoons Worcestershire sauce
  • 5-6 oz. diced meat leftover steak,roast,etc. about 1 cup
  • 1/2 Tablespoon honey mustard dressing
  • 4 slices provolone cheese


  • Preheat oven to 400 degrees.
  • Clean mushrooms and set aside.
  • In a medium skillet, heat olive oil and add peppers,onions and garlic.
  • Saute 3-4 minutes or until crisp-tender.
  • Add Worcestershire sauce and diced meat, heat 2-3 minutes.
  • Add honey mustard dressing and stir to combine.
  • Spray a medium size oven-proof pan with non-stick spray or coat lightly with oil.
  • Arrange mushrooms in pan and press 1 slice cheese into each mushroom to form a cup for filling.
  • Divide filling between mushrooms.
  • Top with remaining cheese.
  • Bake 20-25 minutes or until mushrooms are tender.
  • Serve as is or over a bed of zucchini noodles covered with low carb marinara.


Calories: 275kcal | Carbohydrates: 9g | Protein: 21g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 446mg | Potassium: 646mg | Fiber: 1g | Sugar: 4g | Vitamin A: 420IU | Vitamin C: 23mg | Calcium: 293mg | Iron: 0.9mg