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Philly Cheesesteak Keto Stuffed Mushrooms

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  Published on August 27th, 2021
  Reading time: < 1 minute
  Last modified May 26th, 2022
Keto Stuffed Mushrooms
ChefRhonda PlataDifficultyIntermediateRating
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Philly Cheesesteaks are delicious, but packed full of carbohydrates! Cut out the carbs by using portobello mushroom caps instead of bread! These keto stuffed mushrooms are packed full of cheesy, savory goodness and served with spinach to increase fiber and micronutrients! These stuffed mushrooms are the perfect keto lunch or dinner and can be easily meal prepped for a weeks worth of meals!

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
Nutrition Facts

Servings 4

7g
Net Carbs

Amount Per Serving
Calories 446
% Daily Value *
Total Fat 29g45%
Total Carbohydrate 9g3%
Dietary Fiber 3g12%
Protein 39g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients
 1 ½ lbs Portobello mushroom caps
 12 oz sirloin steak, thinly sliced
 8 cups baby spinach

Directions

Directions
1

Preheat the oven to 400F (205C).

2

Arrange the portobello mushroom caps on a parchment-lined baking sheet and bake for 10 to 15 minutes.

3

Remove from the oven and soak up any excess liquid with a towel.

4

Meanwhile, heat the oil in a large skillet over medium-high heat.

5

Cook the steak for about three to five minutes or until your desired doneness is reached. Season with salt and pepper.

6

Top each portobello mushroom cap with a slice of provolone, followed by the sliced steak, and topped with another slice of provolone.

7

Set the oven to broil and return the stuffed mushrooms to the oven.

8

Cook for about three minutes or until golden brown.

9

Serve your keto stuffed mushrooms over a bed of spinach and enjoy!

Category, , Cuisine

Ingredients

Ingredients

Ingredients
 1 ½ lbs Portobello mushroom caps
 12 oz sirloin steak, thinly sliced
 8 cups baby spinach

Directions

Directions

Directions
1

Preheat the oven to 400F (205C).

2

Arrange the portobello mushroom caps on a parchment-lined baking sheet and bake for 10 to 15 minutes.

3

Remove from the oven and soak up any excess liquid with a towel.

4

Meanwhile, heat the oil in a large skillet over medium-high heat.

5

Cook the steak for about three to five minutes or until your desired doneness is reached. Season with salt and pepper.

6

Top each portobello mushroom cap with a slice of provolone, followed by the sliced steak, and topped with another slice of provolone.

7

Set the oven to broil and return the stuffed mushrooms to the oven.

8

Cook for about three minutes or until golden brown.

9

Serve your keto stuffed mushrooms over a bed of spinach and enjoy!

Philly Cheesesteak Keto Stuffed Mushrooms
I am a Nurse, wife, and mom. I have spent over 20 years in Healthcare and always took care of everyone else. Finally, after years of yo-yo dieting and failed New Years' resolutions, and complete desperation, I found something that Finally worked for me. I have been doing this Keto/Low carb lifestyle for over 3 years and have lost over 100lbs. My goal was to bring this lifestyle to my family and we went from couch potatoes to our 1st 5k and have lost over 300 lbs. We still have a long way to reach our goals, but we strive to be better every day. I enjoy helping women bring this Keto/Low carb lifestyle to the family.

Discussion

  1. chad hauser says:

    wow wow wow, really excited to give this one a try!

    1. Amy Hayes says:

      Hi, Chad! These are amazing! Definitely recommend giving them a try!

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