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 recipe card below for ingredients, amounts & instructions!*
🔪 Step-by-Step 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.
💭 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
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)
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.4 large portobello mushrooms, 1 tablespoon olive oil, each, salt & 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.1 tablespoon olive oil, ½ pound prime rib roast, ½ cup yellow onion
- 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.1 cups mozzarella cheese
- Once done, sprinkle with chopped parsley and serve immediately.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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