Mushroom recipe? You must try these Cheese Steak Stuffed Portobello Mushrooms!! I made them while camping but I’ve included stove top directions as well.
I didn’t intend on sharing two portobello mushroom recipes this month but there’s no going back now. Butt seriously (hehe), when we’re talking mushrooms who really cares? Portobello Mushrooms are mouth-watering fungi goodness that belong in your mouth.
Real talk, the moment you taste this meal you’ll forgive me for shoving mushrooms in your face all month. This recipe is the shit!
Labor Day weekend we celebrated by going camping on the coast again. This trip marks the 5th time Kieran and I have been to the Pacific Ocean since moving to the PNW. Previous trips were met with cloudy skies and chilly weather, however THIS trip the weather was perfect! The coast welcomed us with warm temperatures and clear skies, it was wonderful!
Phoebe and Eric camped with us which meant the weekend was packed with amazing food and belly laughs. Phoebe can throw down in the kitchen, no joke. On Saturday she and Eric made hobo tacos which were outstanding. I’m kicking myself for not taking photos of the food, I was too busy shoving my face with hobo taco deliciousness.
I’ll describe how Phoebe made her tacos for your reading enjoyment! First, she and Eric started a roaring fire to produce hot coals to cook on. She stuffed ground beef, red/yellow peppers, jalapeños, onion, mushrooms, and cooked wild rice into individual foil packets with a little olive oil. You can cook all the vegetables in one foil packet but Phoebe didn’t know what vegetables we enjoyed, so she separated them to be safe. Phoebe then tossed the foil packets on top of the hot coals and cooked them for approx 7 minutes per side. The heat of your fire will dictate how quickly your vegetables cook, so you’ll need to play cooking times by ear. We stuffed the yummy ingredients into tortillas, topped them with cheese, refried beans, cilantro, sour cream, and feasted like camp royalty.
Real talk, I’m salivating just THINKING about that meal right now! The next morning we enjoyed breakfast burritos with the leftover taco ingredients. I’m telling you, tacos while camping is the BEST way to go!
When we weren’t eat scrumptious camping food we hiked up and down the beach. Between Saturday and Sunday, I think we clocked 5 hours of walking?! We ventured back to the beach Sunday night to chill around a beach campfire. We were so tired from the exercise all 4 of us passed out on the sand next to the fire! Luckily, before Eric passed out he set an alarm on his phone that woke us up 30 minutes later. If it wasn’t for his alarm we may have spent the night on the beach!
The previous night Kieran and I hiked up a nearby sand dune and attempted taking night pictures of the Milky Way. The night sky was so clear you could see the Milky Way AND the redness of Mars with the naked eye, it was unbelievable.
My Milky Way photos are weak but I’m having fun experimenting!
Let’s get back to the food. I made campfire Cheese Steak Stuffed Portobello Mushrooms!!
There are multiple ways to cook this recipe. My favorite method is over a stove top because I have better control of the heat. I included stove top directions below in case you’re not a camper.
While camping you can cook Cheese Steak Stuffed Portobello Mushrooms a couple ways…
The hobo method:
To save steps (and dishes) you can TOTALLY cook the meat and/or vegetables together in tinfoil pouches over hot coals. Heck, you can probably cook the mushrooms in foil pouches too! I’m not sure how you’d melt the provolone cheese over the meat using this method, but you’re smart, you’ll figure it out 😀
Grilling over a grill grate method:
This method uses more dishes and can be time-consuming but it lends better control to visualize how quickly or slowly the ingredients are cooking.
The sun was going down while I was cooking so I was losing photography light quickly. I cooked the food over grill grates so I could keep an eye on how quickly (or slowly) the food was cooking. I didn’t have extra ingredients on hand so if I overcooked or worse yet burnt the vegetables in the hobo pouch, my chance to shoot the recipe would have been ruined.
You’ll see throughout my pictures I used a cast iron skillet, a cast iron griddle, a foldable grill grate, and a cheap Ikea cooking pan to make this recipe. You don’t need all this crap. Again, I was losing light so I used several pans to make this meal as quickly as possible. The cast iron skillet is all you really need but the griddle is convenient if you want to cook several portions at the same time.
The mechanics of this dish are simple. Sear the steak on both sides, set aside until needed. Sweat the garlic/onion/pepper/jalapeño until soft, set aside until needed. Cook and soften the mushrooms, set aside until needed. Finally, put the onion mixture and steak on top of the mushrooms then smother them with provolone cheese and you’re ready to chow.
Melting the cheese was kind of a bitch, it’s much easier in an oven, but we made do. We ended up tenting our mushrooms with tinfoil and covering them with the Ikea pan to melt the cheese.
The downside to this recipe? The campfire was a punk ass bitch! Anytime you’re around a campfire smoke will eventually blow in your face and sting your eyes, there’s no avoiding it. When it happens you move out of the smoke’s way and you’re fine. THIS fire? This fire was an asshole. No matter WHERE you stood, you ended up engulfed in smoke!
The fire pit was situated in a vortex of wind. Rather than blow smoke in one direction, the smoke circled around the pit like a tornado. Anytime I was a foot away from the fire I choked on smoke, I couldn’t escape it! It didn’t help I had to get close to the fire pit to snap photos of the food. I almost died of smoke inhalation bringing you this post! You’re welcome.
I would get pissy at the fire and scream, “Fuck you”, hold my breath, then go in for the shot.
I tied a towel around my face to block the smoke but the fire was hellbent on making my job difficult. Kieran helped by furiously fanning a plate in front of my face just so I could take pictures smoke-free.
I’ve enjoyed many a campfire in my 39 years but this fire can go suck it. If I see this fire again I’m going to kick it in its fiery crotch. I might limp away with 2nd-degree burns but trust me, it will be worth it.
I love Cheese Steak Stuffed Portobello Mushrooms because you get the flavor of a Philly Cheese Steak without the extra calories and carbs of bread. I swear, portobello mushrooms are the perfect vehicle for all your non-bready needs!
Do me a favor though, if you’re going to make this recipe, don’t purchase some janky ass steak. Go to the butcher’s counter at your grocery store and buy fresh steak. And use the cut of steak you truly enjoy! Ribeye is commonly used in Philly Cheese Steaks but that shit can be expensive. I used round sirloin and it was perfect. 1 large steak usually feeds two people for this meal but if your wife or husband devours meat like a starved polar bear, buy extra! Worst case scenario you have the extra steak to snack on later. No harm, no foul!
If you’re a cooking guru you can make this meal extra fancy by adding a sauce, different kinds of cheeses, or other ingredients, but I’m personally attracted to the simplicity of the ingredients.
So yeah guys, I hope you give this recipe a try, we all really enjoyed it!
Thanks for stopping by,
Christina
Cheese Steak Stuffed Portobello Mushrooms
Ingredients
- 1 large round sirloin steak (season both sides with salt and pepper)
- 4 portobello mushrooms, stems removed
- 1 green pepper, sliced
- 2 garlic cloves, minced
- 1 onion, sliced
- 1 jalapeño, cut into rounds
- Soy Sauce to taste
- A capful of apple cider vinegar
- 4 slices of provolone cheese
- Salt and pepper to taste
- Olive oil
- A knob of butter (optional)
Instructions
Stove instructions:
- Line a cookie sheet with tinfoil set aside.
- Heat a cast iron skillet or large skillet over medium-high heat. Add a splash olive oil. Add the steak and sear on both sides, for 3-4 minutes each. You'll have the opportunity to cook the steak longer, later in the recipe. If you like you're steak well done, cook the steak until it reaches the temperature you enjoy.
- Remove the steak from skillet and place it on a plate. Drop a knob of butter on it and tent it with tinfoil. Let it rest while you continue with the recipe.
- In the same skillet add another small splash of olive oil if the pan seems dry. Turn down the heat to medium and add the garlic. Stir the garlic until it becomes fragrant, approx 30 seconds. Then add the green pepper, onion, and jalapeño. Sweat the vegetables until they are soft, approx 5-7 minutes. Add a couple dashes of soy sauce and a capful of apple cider vinegar and mix. Taste and adjust the saltiness and sweetness (with more apple cider vinegar or something you prefer) to your liking. Turn off the heat and set skillet aside until needed.
- Turn on your oven's broiler and thinly slice the steak.
- Grab the foil lined cookie sheet. Put the mushrooms on the cookie sheet and generously oil and season both sides with salt and pepper. Pop the mushroom under the broiler for a couple minutes (per side) to soften them. Then pull them out of the oven.
- Flip the mushrooms so they are bottom side up (if they're not already). Now top the mushrooms with the pepper, onions, and jalapeño and as much steak slices as you want. Top each mushroom with 1 slice of provolone cheese.
- Pop the mushrooms back under the broiler until the cheese is melted. Once the cheese is ooey and gooey you're ready to eat and enjoy!
Camping instructions:
- The camping instructions are similar as above but the times will vary depending on how hot your fire is. I used multiple pans to speed up the process. If you don't have multiple camping pans don't worry, each component of the recipe can be cooked separately in the same pan then set aside on a plate or foil. You'll have the chance to reheat all the ingredients during the last step.
- If you have time, pre-cut your onion, green pepper, and jalapeño at home.
- Start by making a roaring fire so you'll have hot coals to cook with.
- Now, you can either use foil packets to cook the steak, green pepper, onion, and jalapeno, OR you can cook the meal in a skillet on a grill grate. You may want to omit the garlic using the hobo method, you don't want it to burn.
- If you're cooking over the fire with a grill grate and skillet, you'll want to start by cooking your steak. If your steak fits into your camping skillet, sear both sides of your steak until the steak is medium rare and set aside and tent with foil, topping the steak with a knob of butter if you brought some. If your steak doesn't fit in your camping skillet, you can use your fire pit's grill grate or bring your own grill grate.
- Heat a cast iron skillet over the fire. Add a splash of oil then the pepper, onion, jalapeño, and garlic. Season with salt and pepper. Once the vegetables sweat and get soft and in a couple splashes of soy sauce and a capful of apple cider vinegar (if using). Taste and adjust the seasonings to your liking. Dump the onion mixture onto some tinfoil and set aside until needed.
- Season the mushrooms generously with oil, salt, and pepper. In the same skillet, you cooked the onion mixture, cook the mushrooms for a few minutes per side, or until they soften.
- Flip the mushrooms over so they are bottom side up. Top mushrooms with the onion mixture, steak, then one slice of cheese. Tent or cover the mushrooms with foil or another pan to melt the cheese. Once the cheese is melted, place the mushrooms and get ready to feast!
Notes
4 portobello mushrooms – 72
1 green pepper – 33
2 garlic cloves – 9
1 small to medium onion – 46
1 jalapeño – 4
Soy Sauce to taste (roughtly 2 tablespoons) – 18
A capful of apple cider vinegar – 0
4 slices of provolone cheese – 392 Total for 4 – 1486
For 2 – 743
For 1 – 371.5 *Note, I am not a nutritionist, nor am I pretending to be. I found the calorie counts by reading the nutrition labels on the food I purchased, searching Google, and using my Lose It! app on my phone.