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Philly Cheese Steak Mushrooms Recipe

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This recipe for Philly Cheese Steak Mushrooms, by , is from The McReynolds Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Libby McReynolds


4 large portabella mushrooms
16 oz shaved beef
1 large sweet onion
1 red pepper
10 oz beef broth
8 oz Shredded Pizza blend of cheeses
2 tbsp minced garlic

Beef seasoning:
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp pepper

Dipping Sauce:
4 large portabella mushrooms or 16 oz of baby bellas
8 oz chicken stock
2 cloves garlic
1/4 cup heavy cream
2 tbsps cream cheese

Dipping Sauce
Clean 4 Portabella Mushrooms.
Boil 2 Portabella Mushrooms in chicken stock until mushrooms are soft.
Roast 2 Portabella mushrooms with garlic cloves in oven until soft (425)
Once mushrooms are cooked add to blender with heavy cream and cream cheese. Salt and pepper to taste.

Philly Mushrooms
Mix garlic powder, onion powder, salt and pepper and season beef. Let beef get to room temperature before cooking.

Sautee beef, onions, red pepper with 1/2 tsp minced garlic and 1/4 cup of beef broth until beef is cooked. Add broth as needed to keep from sticking to the pan. Once cooked let cool for 5 minutes. Add cheese saving a little for the top.

Clean and remove ribs of 4 portabella mushrooms. Place in a glass baking dish and cover the inside with minced garlic. Bake at 350 for 5-7 minutes. You don't want the mushroom totally broken down, still a little firm.

Add beef mixture to the mushroom caps and top with additional cheese. Bake at 350 for 10-20 minutes depending on how you like your mushrooms cooked.

Serve each cap with a side of the dipping sauce.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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