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250ml Pennsylvania Philly Cheesesteak Infused Olive Oil Blend – robust sandwich infusion
Garden Infuzions

Cheesesteak-Stuffed Mushrooms with Philly Cheesesteak Olive Oil Blend

Savory mushroom caps are filled with beef, onions, peppers, and provolone, then finished with Pennsylvania Philly Cheesesteak Infused Olive Oil Blend for a rich, diner-style bite that feels right at home on game day or at an easy dinner table.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 6 stuffed mushrooms
Course: Appetizers, Snacks
Cuisine: American Classics, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 16 large cremini mushrooms stems removed
  • 1 pound ground beef
  • 2 tablespoons Pennsylvania Philly Cheesesteak Infused Olive Oil Blend
  • 1 tablespoon olive oil
  • 1 small yellow onion finely diced
  • 1 small green bell pepper finely diced
  • 2 cloves garlic minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 4 ounces cream cheese softened
  • 1 cup shredded provolone cheese divided
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped pickled cherry peppers optional

Equipment

  • 1 Large skillet For cooking the filling
  • 1 Rimmed baking sheet For baking the stuffed mushrooms
  • 1 Parchment paper Keeps cleanup easy
  • 1 mixing spoon For stirring the filling
  • 1 Chef’s knife For chopping vegetables
  • 1 Cutting board For prep work

Method
 

Instructions
  1. Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. Gently wipe the mushroom caps clean, remove the stems, and arrange the caps hollow-side up on the prepared sheet.
  3. Heat the olive oil in a large skillet over medium heat, then add the onion and bell pepper and cook until softened and lightly golden, about 5 minutes.
  4. Stir in the garlic and cook for 30 seconds.
  5. Add the ground beef, salt, black pepper, and smoked paprika, then cook until the beef is browned and cooked through, breaking it up with a spoon as it cooks.
  6. Drain excess grease if needed, then stir in the Pennsylvania Philly Cheesesteak Infused Olive Oil Blend, cream cheese, 3/4 cup of the provolone, Parmesan, breadcrumbs, parsley, and optional pickled cherry peppers until the filling is creamy and well combined.
  7. Spoon the filling into the mushroom caps, mounding it slightly.
  8. Top each mushroom with the remaining provolone.
  9. Bake for 18 to 22 minutes, until the mushrooms are tender and the cheese is melted and browned in spots.
  10. Let the stuffed mushrooms cool for 5 minutes before serving warm.

Notes

For the best texture, choose mushroom caps that are similar in size so they bake evenly. If you want a little more richness, finish the baked mushrooms with a light drizzle of Pennsylvania Philly Cheesesteak Infused Olive Oil Blend right before serving.

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