Bison Cheesesteak Stuffed Mushrooms

Bison striploin is one of the most flavorful and tender cuts of bison. Because of its lower fat ratio, it cooks more quickly than beef and doesn’t continue to ‘leak’ fat as it cools, making it the perfect meat to use in these bison cheesesteak stuffed mushrooms.

This healthier-twist on a traditional Philly cheesesteak sandwich uses Portobello mushrooms caps as the base for a cheesy mix of thinly sliced bison meat, peppers and onions. Topped with a slice of rich provolone cheese and then baked until golden brown on top, traditional cheesesteak sandwiches can step aside for this delicious and much healthier spin-off.


Bison Cheesesteak Stuffed Mushrooms

Course Main Course
Cuisine American
Keyword gluten free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings


  • 1 Great Range Bison Striploin
  • 2 Portobello mushroom caps
  • 1/2 cup white onion - chopped
  • 1/2 cup green pepper - chopped
  • 1 tablespoon garlic powder
  • 1/2 cup sharp cheddar cheese
  • 4 slices provolone cheese
  • 2 tablespoons spicy brown mustard
  • 1/4 cup olive oil based mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons extra virgin olive oil - plus more for sauting
  • 1/2 teaspoon salt - plus more to taste
  • 1/4 teaspoon pepper - plus more to taste
  • parsley - for garnish


  1. Use a sharp knife to slice the bison striploin into thin strips. Wipe the mushroom caps clean of any dirt. Remove the stems from the caps and then use a spoon to gently scrape out the ‘gills’ of each cap.

  2. Heat 1-2 tablespoons of olive oil over medium high heat. Add the onion and green pepper. Sauté until tender and just beginning to brown at the edges – about 5-8 minutes.

  3. Add the bison striploin to the skillet with the onions and peppers. Season with garlic powder, salt and pepper.

  4. Sear while stirring for 2-3 minutes, until the bison is beginning to brown but still is pink in the middle. It’s okay if it appears partially raw.

  5. In a large bowl, combine sharp cheddar cheese, spicy brown mustard, mayonnaise, plain Greek yogurt and salt and pepper to taste. Stir in the cooked bison mixture until the meat is coated in the sauce.

  6. Place the mushroom caps on a foil lined baking sheet. Drizzle about one tablespoon of olive oil over each cap and season with a pinch of salt and pepper. Spoon the bison mixture evenly into each mushroom cap. 

  7. Place 1-2 slices of provolone on top of each mushroom cap. Bake at 350 F for 10-15 minutes, or until the provolone has melted and just started to brown on top. Garnish with fresh parsley, as desired. Enjoy!

Recipe Notes

This recipe is gluten-free, but always make sure to do your own research on the ingredient brands your personally use.

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