Philly cheesesteak-stuffed mushrooms

Name: Philly cheesesteak-stuffed mushrooms
Prep time: 15 min
Total time: 45 min
Yield: 6 as a starter or light meal
Cuisine: American
Ingredients: 2 tbsp rapeseed oil; 1 red onion, finely sliced; 1 green pepper, finely sliced; 1 red pepper, finely sliced; 3 garlic cloves, 2 crushed, 1 left whole; 4 sprigs rosemary, chopped; 250g beef mince (12% fat); 1 tbsp balsamic vinegar; 6 large flat mushrooms, stalks removed; 6 tbsp burger sauce (we used Heinz Saucy Mayo); 100g red Leicester cheese, grated; 125g mozzarella, grated (drained weight); 30g butter, softened; 6 slices sourdough (we used Taste the Difference Sliced White Sourdough); 100g baby spinach

Serves: 6 as a starter or light meal

Prep time: 15 mins

Total time: 45 mins

Recipe photograph by Martin Poole

Philly cheesesteak-stuffed mushrooms

Recipe by Sarah Akhurst

Subscribe to Sainsbury’s magazine

A twist on the great American sandwich, these stuffed mushrooms make for an indulgent yet easy-to-prep starter or relaxed lunch

Serves: 6 as a starter or light meal

Prep time: 15 mins

Total time: 45 mins

Rate this recipe

See more recipes

Starters Mains Cheese American Thrifty recipes

Nutritional information (per serving)

Calories

435Kcal

Fat

24gr

Saturates

12gr

Carbs

28gr

Sugars

10gr

Fibre

4gr

Protein

25gr

Salt

1.2gr

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill

See more of Sarah Akhurst’s recipes

Sarah Akhurst

See more of Sarah Akhurst’s recipes

Subscribe to Sainsbury’s magazine

Rate this recipe

Ingredients

2 tbsp rapeseed oil
1 red onion, finely sliced
1 green pepper, finely sliced
1 red pepper, finely sliced
3 garlic cloves, 2 crushed, 1 left whole
4 sprigs rosemary, chopped
250g beef mince (12% fat)
1 tbsp balsamic vinegar
6 large flat mushrooms, stalks removed
6 tbsp burger sauce (we used Heinz Saucy Mayo)
100g red Leicester cheese, grated
125g mozzarella, grated (drained weight)
30g butter, softened
6 slices sourdough (we used Taste the Difference Sliced White Sourdough)
100g baby spinach

Step by step

Heat 1 tablespoon of the oil in a large frying pan and fry the onion and peppers for 8-10 minutes, or until soft. Add the crushed garlic and chopped rosemary and continue to cook for a further couple of minutes. Add the beef mince and break up with a spoon. Stir-fry for 4-5 minutes, until the beef has cooked through. Stir through the balsamic vinegar and season well.
Preheat the oven to 200°C, fan 180°C, gas 6. Put the mushrooms on a lined baking tray, stalk-side up, and brush with the remaining oil. Divide the beef mixture among the mushrooms then top each with 1 tablespoon of burger sauce. Mix the two cheeses together and scatter over the top of each mushroom; cover and chill for up to 24 hours if prepping ahead.
Bake for 25 minutes, or until the cheese has melted and is golden brown (add 5-10 minutes extra if cooking from chilled).
Meanwhile, melt the butter in a large frying pan and fry the bread on both sides until golden. Wilt the spinach in the microwave and season. To serve, top each piece of bread with some of the spinach, followed by a cheesy mushroom.

Serve with