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Cheesesteak Stuffed Mushrooms

Ribeye, peppers, onions, and garlic cream cheese stuffed into mushroom caps and topped with Parmesan breadcrumbs.
Cheesesteak Stuffed Mushrooms

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Servings: 4
Total Time: 30 minutes
Recipe by: Rae

Ingredients

1/4 lb ribeye steak, cut into thin 1/4 inch pieces
1 TBSP cooking oil
1/4 cup small dice green pepper
1/4 cup small dice onions
1/2 tsp granulated garlic
1/2 tsp kosher salt
pinch pepper
8 oz cream cheese, softened
1/4 tsp Dijon mustard
1 lb mushrooms, stems removed
1 tsp cooking oil
1/4 cup panko breadcrumbs
1/4 cup grated Parmesan cheese

Directions

1. Preheat the oven 375 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a medium size skillet brown the ribeye in the 1 TBSP oil over medium-high heat.

3. 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.

4. Mix the beef mixture with the cream cheese and Dijon mustard and taste. Add a bit more salt or pepper if needed.

5. 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.

6. In a small bowl mix the 1 tsp oil, panko, and Parmesan cheese. Top each mushroom with 1-2 teaspoons of the breadcrumbs.

7. Place the mushrooms in the oven until they are softened and the breadcrumbs are browned, about 20 minutes.

8. Serve hot.




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