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!
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!