So I’d eat pretty much anything if you put the words “Philly Cheese Steak” in the name.
Pizza? Done it. Meatballs? Yup. Broccoli? Sure, why not?
Ice cream? Alright, let’s not get too carried away…
Fortunately, mushrooms not only taste great with steak, cheese, and caramelized onions – they also make the perfect vehicle with which to deliver it into your face. I’m pretty sure that qualifies as a win/win right there.
I chose to use larger Portobello mushroom caps for this stuffed mushrooms recipe since we were eating it as a main course, but you could just as easily use baby bellas, making this a perfect low carb appetizer recipe.
Another feature to love about this low carb stuffed mushroom recipe is how easy it is to prepare. I used deli roast beef that was already sliced, then all I had to do was give it a quick chop to get the pieces bite-sized – easy peasy!
The mushrooms I pre-cooked in the microwave, so they’d already be nice and soft when I filled them with the beef and onion mixture – eliminating the need to bake them a long time to get the mushrooms cooked through.
And there is little worse than biting into a stuffed mushroom that is still raw in the middle. Yuck.
Once I stuffed the pre-cooked mushrooms with the beef and onion mixture, all I had to do was slap the cheese on top and pop them under the broiler to brown. The entire process from start to finish took about 15 minutes – perfect for a weeknight or anytime you need dinner on the table FAST!
You could also assemble these Philly Cheese Steak stuffed mushrooms and store them in the fridge earlier, then bake, grill or microwave them to heat through and serve whenever you want.
I probably don’t need to tell you that this will be a popular recipe with your family and friends, so be sure to make plenty if you’re planning to share!
Low Carb Philly Cheese Steak Stuffed Mushrooms
- Yield: 4 servings 1x
Description
The whole family will love this super easy recipe that is loaded with beef, onion, and cheese! Gluten free, low carb, and keto friendly!
Ingredients
- 4 large portobello mushroom caps – or 16 smaller caps for appetizer sized
- 2 cups chopped deli roast beef (about 1lb)
- 1 cup onion, sliced
- 3 Tbsp butter
- 1/4 tsp garlic powder
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup mayonnaise
- 2 tsp dijon mustard
- 4 slices provolone cheese
Instructions
- Combine the sliced onions, butter, garlic powder, salt, and pepper in a medium saute pan. Cook over medium heat until the onions are soft and starting to brown.
- Meanwhile, place the mushroom caps upside down on a paper towel-lined plate and microwave on high for 3 minutes. Turn mushrooms over and microwave for another 2 minutes.
- Add the beef to the onions and cook for 2 minutes.
- Remove from the heat and stir in the mayonnaise and mustard – stir well.
- Taste and season with additional salt and pepper as desired.
- Stuff the mushroom caps generously with the beef mixture (about 1/2 cup per cap if making four large ones), then top with a slice of cheese.
- Broil for 2-3 minutes, or until the cheese is browned and bubbling. Serve hot.
- Alternatively you could bake for 15 minutes at 375 degrees (F) or grill them over indirect heat with the cover down for about 6 – 8 minutes.
Notes
Approx nutrition info per serving: 422 calories, 31g fat, 5g net carbs, 29g protein
- Category: Entree or Appetizer
- Cuisine: American
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joanna says
These were off the charts!! I made them this morning and my only substitution was using Steakums in place of the deli roast beef. My sister is trying to get healthy so I was thrilled that she loved these so much. They were super easy and fast to make. I’ve never microwaved mushrooms and was a bit nervous but it worked fine!
ellen beck says
These sound delicious. One, I really love portabello mushrooms. Those mushrooms are awesome on their own, or grilled. With philly ingredients, it would be wonderful. Love this idea.
Donna Walker says
Can’t wait to try this. I am going to try to freeze a couple before broil and after and see how they freeze. I am a busy mom with 3 other people not doing low carb so having something in the freezer I can whip out fast is what I am looking for!
Jen says
I am so excited to make these. Living near Philly and being married to a Philly guy makes access to cheese steaks easy, but there’s that whole roll thing I can’t have. Thank you for sharing this recipe!
Mellissa Sevigny says
Enjoy Jen!
Sarah says
This looks delicious and something I would love to have for lunch at work. How do these taste reheated?
Mellissa Sevigny says
These reheat really well Sarah!
Susan C. says
Just made these tonight. They turned out very good. Definitely will be making these again. Thank you.
Yvonne says
What a fantastic idea! These were soooo good!
Thanks for the recipe.
Judy says
These were AMAZING! A little messy when stuffing smaller mushrooms but oh so tasty! Had leftover filling so filled another 2 portobello’s & a green pepper. Making them again tonight!
Have you ever tried to freeze them before broiling? I would like to try…do you think large portobello’s would freeze/cook ok?
Thanks for the great recipe! They were a huge hit!
Laura says
How do you think a pack of Steakums would work? Not a normal item for me but I have some in the freezer.
By the way, I absolutely love your blog. I recently came back to LC after trying “moderation” and yours is the best one I’ve found for recipes that work for me and my now-small family along with my work schedule. Love your writing style and sense of humor!
Mellissa Sevigny says
Steakumms would definitely work Laura! So glad you’re enjoying the blog and thanks for letting me know! ☺️
Deb says
These were absolutely fantastic! So incredibly easy but just an amazing taste. Wow, hats off to you on this one. This is a definite make again (and again, and again). Thank you!
Mellissa Sevigny says
Thanks so much Deb, thrilled that you enjoyed them! :)