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Philly Cheesesteak Keto Stuffed Mushrooms

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  Published on August 27th, 2021
  Reading time: < 1 minute
  Last modified October 13th, 2021
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
Ingredients
 1 ½ lbs Portobello mushroom caps
 1 tsp extra virgin olive oil
 12 oz sirloin steak, thinly sliced
 salt and pepper to taste
 8 oz provolone cheese, slices
 8 cups baby spinach
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, , CuisineCooking MethodTags, ,

Ingredients

Ingredients
 1 ½ lbs Portobello mushroom caps
 1 tsp extra virgin olive oil
 12 oz sirloin steak, thinly sliced
 salt and pepper to taste
 8 oz provolone cheese, slices
 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!

Philly Cheesesteak Keto Stuffed Mushrooms

Discussion

  1. chad hauser says:

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

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

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