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Cheesesteak Stuffed Mushrooms
Ribeye, peppers, onions, and garlic cream cheese stuffed into mushroom caps and topped with Parmesan breadcrumbs.
servings: 4
total time: 30 minutes
recipe by: Rae
Ingredients
- 1/4 pound ribeye steak, cut into thin 1/4-inch pieces
- 1 TBSP olive oil
- 1/4 cup small diced green pepper
- 1/4 cup small diced onions
- 1/2 tsp granulated garlic
- 1/2 tsp kosher salt
- pinch black pepper
- 8 ounces cream cheese, softened
- 1/4 tsp Dijon mustard
- 1 pound whole mushrooms, stems removed
- 1 tsp olive oil
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
Directions
- Preheat the oven 375 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium size skillet brown the ribeye in the 1 TBSP oil over medium-high heat.
- Add the green pepper, onion, garlic, salt and pepper and stir together. Cook for 3 minutes or until the onions and green peppers are tender. Allow this mixture to cool for 5 minutes.
- Mix the beef mixture with the cream cheese and Dijon mustard and taste. Add a bit more salt or pepper if needed.
- Spoon 1-2 tablespoons of the mixture into each mushroom cap and set on the baking sheet, continue until all the mix is used up or you run out of mushrooms.
- In a small bowl mix the 1 tsp oil, panko, and Parmesan cheese. Top each mushroom with 1-2 teaspoons of the breadcrumbs.
- Place the mushrooms in the oven until they are softened and the breadcrumbs are browned, about 20 minutes.
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