Tasty prime rib Philly stuffed mushrooms are a match made in heaven combining your amazing prime rib leftovers and portobello mushrooms! Saute some onions and heat the bite-size pieces of leftover prime rib, roast beef, or steak, then bake to perfection!
These amazingly tasty stuffed mushrooms are layers of flavors that add up to make a crowd-pleasing meal!
Giant, stuffed portobello mushrooms are one of my family's favorite easy dinners or appetizers! The combination of one of our fave meals with tender, perfectly medium-rare leftover prime rib is not to be missed!
The roasted mushrooms, hearty prime rib, and melted cheese pile up to make the best stuffed mushrooms ever! It's an easy-to-make meal that's also quick but delivers BIG flavor!
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🥘 Ingredients
- 4 large portobello mushrooms (cleaned, stemmed, and gills removed)
- 1 tablespoon olive oil (extra virgin - divided into 2 portions ½ tablespoon each)
- each, salt & pepper (to taste)
- ½ cup yellow onion (1 small onion, sliced)
- ½ pound prime rib roast (sliced or cut into bite-size chunks)
- 1 cups mozzarella cheese (grated - or use provolone)
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 Instructions
- Prep. Preheat your oven to 400°F (205°C), line a baking sheet with parchment paper, and lightly coat the parchment paper with nonstick cooking spray or oil.
- Season. Place your cleaned portobello mushrooms onto the prepared baking sheet then coat the inside with the first ½ tablespoon of olive oil and season with salt and pepper.
- Saute. In a large skillet or frying pan heat the second ½ tablespoon portion of olive oil to medium-high heat until just beginning to smoke. Add ½ cup sliced yellow onions and saute until starting to get tender, about 2 minutes. Add the ½ pound of sliced prime rib leftovers and toss with onions. Continue to saute until warmed and softened, about 2 additional minutes.
- Cook. Portion the prime rib and sauteed onions into each prepared mushroom then top with 1 cup shredded mozzarella (or provolone cheese). Bake at 400°F (205°C) for 20-25 minutes or until the mushrooms are softened and the cheese is fully melted.
- Serve. Once done, sprinkle with chopped parsley and serve immediately.
💭 Angela's Pro Tips & Recipe Notes
- Use a towel to clean your mushrooms rather than rinsing with water.
- Gently remove the stem and gills to avoid breaking the mushrooms.
🥩 More Great Prime Rib Recipes
- Prime Rib Philly Cheesesteak Stuffed Peppers
- Prime Rib Stroganoff
- Leftover Prime Rib Taquitos
- Prime Rib Beef & Barley Soup
- Breakfast Burritos (with Leftover Prime Rib)
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📖 Recipe Card
Prime Rib Philly Stuffed Mushrooms
Ingredients
- 4 large portobello mushrooms (cleaned, stemmed, and gills removed)
- 1 tablespoon olive oil (extra virgin - divided into 2 portions ½ tablespoon each)
- each, salt & pepper (to taste)
- ½ cup yellow onion (1 small onion, sliced)
- ½ pound prime rib roast (sliced or cut into bite-size chunks)
- 1 cups mozzarella cheese (grated - or use provolone)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 400°F (205°C), line a baking sheet with parchment paper, and lightly coat the parchment paper with nonstick cooking spray or oil.
- Place your cleaned portobello mushrooms onto the prepared baking sheet then coat the inside with the first ½ tablespoon of olive oil and season with salt and pepper.
- In a large skillet or frying pan heat the second ½ tablespoon portion of olive oil to medium-high heat until just beginning to smoke. Add the onions and saute until starting to get tender, about 2 minutes. Add the sliced prime rib leftovers and toss with onions. Continue to saute until warmed and softened, about 2 additional minutes.
- Portion the prime rib and onions into each prepared mushroom then top with shredded mozzarella (or provolone cheese). Bake at 400°F (205°C) for 20-25 minutes or until the mushrooms are softened and the cheese is fully melted.
- Once done, sprinkle with chopped parsley and serve immediately.
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