Philly Cheesesteak Keto Stuffed Mushrooms
ChefRhonda PlataDifficultyIntermediatePhilly 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!
Servings 4
Net Carbs
- Amount Per Serving
- Calories 446
- % Daily Value *
- Total Fat 29g38%
- Protein 39g
- Total Carbohydrate 9g4%
- Dietary Fiber 3g11%
* 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
Directions
Preheat the oven to 400F (205C).
Arrange the portobello mushroom caps on a parchment-lined baking sheet and bake for 10 to 15 minutes.
Remove from the oven and soak up any excess liquid with a towel.
Meanwhile, heat the oil in a large skillet over medium-high heat.
Cook the steak for about three to five minutes or until your desired doneness is reached. Season with salt and pepper.
Top each portobello mushroom cap with a slice of provolone, followed by the sliced steak, and topped with another slice of provolone.
Set the oven to broil and return the stuffed mushrooms to the oven.
Cook for about three minutes or until golden brown.
Serve your keto stuffed mushrooms over a bed of spinach and enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 400F (205C).
Arrange the portobello mushroom caps on a parchment-lined baking sheet and bake for 10 to 15 minutes.
Remove from the oven and soak up any excess liquid with a towel.
Meanwhile, heat the oil in a large skillet over medium-high heat.
Cook the steak for about three to five minutes or until your desired doneness is reached. Season with salt and pepper.
Top each portobello mushroom cap with a slice of provolone, followed by the sliced steak, and topped with another slice of provolone.
Set the oven to broil and return the stuffed mushrooms to the oven.
Cook for about three minutes or until golden brown.
Serve your keto stuffed mushrooms over a bed of spinach and enjoy!
Notes
wow wow wow, really excited to give this one a try!