Philly Cheesesteak Stuffed Portobello Mushrooms

A Philly cheesesteak and stuffed mushroom in one–the best of both worlds if you ask us. Our Pineland Farms Scorpion Jack Cheese provides the perfect balance for this savory treat.

Yields 3 servings


  • 8 oz. sirloin, thinly sliced
  • ¾ cup green peppers, diced
  • ¾ cup onions, diced
  • 6 portobello mushrooms
  • 2 tbsp. mayonnaise
  • 2 oz. cream cheese
  • 4 oz. Pineland Farms Scorpion Jack Cheese, shredded
  • ¼ cup sour cream
  • TT salt and pepper
  • 1 tbsp. parsley, freshly chopped


  • Preheat oven to 350°F.
  • In a large sauté pan with olive oil, cook the portobello mushrooms till tender. Place in a greased 9 X 13 baking dish. Set aside
  • In the same pan, sauté the onions, peppers, and sirloin until soft and browned. Season with salt and pepper. Remove from heat and stir in mayonnaise, cream cheese and sour cream.
  • Place a heaping spoonful of steak mixture into each portabella. Sprinkle with Pineland Farms Scorpion Jack Cheese.
  • Bake until cheese is melted and slightly golden.
  • Garnish with freshly chopped parsley.

Recipe by Emily McQuarrie