Craving the classic flavors of a Philly cheesesteak but staying low-carb? These Keto Philly Cheesesteak Stuffed Portobellos are the perfect solution. They’re packed with savory steak, melty cheese, and crispy peppers: all stuffed into a hearty portobello mushroom cap.
Here’s how to make them:
Ingredients
- 4 large portobello mushrooms, stems removed and gills scraped out
- 1 lb thinly sliced beef (like ribeye or sirloin)
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup shredded provolone or mozzarella cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp garlic powder (optional)
Instructions
- Prep the Mushrooms:
Preheat your oven to 400°F (200°C). Place the cleaned mushrooms on a baking sheet, brush with a bit of olive oil, and season with salt. Pop them in the oven for about 5-7 minutes just to soften them up a little, then take them out and set aside. - Cook the Steak and Veggies:
In a large skillet over medium heat, heat the remaining olive oil. Add the sliced onions and bell peppers, and sauté until they’re soft and starting to caramelize, about 5 minutes. Push the veggies to one side of the pan, then add the beef. Season with salt, pepper, and garlic powder if you like. Cook until the beef is browned and cooked through. - Assemble the Mushrooms:
Spoon the beef and veggie mixture evenly into each mushroom cap. Top each one with a generous handful of shredded cheese. - Bake to Melt the Cheese:
Return the baking sheet to the oven and bake for another 8-10 minutes or until the cheese is melted and bubbly. - Serve and Enjoy!
Let them cool slightly, then serve up these stuffed mushrooms hot. They’re perfect for a satisfying, low-carb meal that’s super easy to make and tastes amazing!
Nutritional Information (per serving, based on 4 servings):
- Calories: 310
- Fat: 22g
- Carbohydrates: 6g
- Fiber: 2g
- Net Carbs: 4g
- Protein: 20g
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