Description
Indulge in these Keto Philly Cheesesteak Mushrooms, featuring savory steak, colorful peppers, and melted cheese, all served in hearty portobello caps.
Ingredients
Scale
- 4 large portobello mushroom caps, stems and gills removed
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound thinly sliced ribeye steak or sirloin
- 1 tablespoon olive oil
- 1 small yellow onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1 cup shredded provolone or mozzarella cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Brush both sides of each portobello cap with 2 tablespoons of olive oil and sprinkle with 1/4 teaspoon salt and black pepper. Arrange caps, gill-side up, on a baking sheet and roast for about 10 minutes.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat and sauté sliced onion and bell peppers for 4 to 5 minutes until softened.
- Add minced garlic, stir for 1 minute, then push the veggies to the side and add the sliced ribeye steak with remaining seasoning. Cook for 3 to 4 minutes until browned.
- Combine steak and vegetables, then remove mushroom caps from oven and drain any liquid. Fill each mushroom cap with the mixture and top with shredded cheese.
- Bake for an additional 8 to 10 minutes until cheese is melted and bubbly.
- Serve hot, optionally garnished with fresh parsley.
Notes
Make-ahead tips: Prepare the filling a day ahead and store in the fridge. Assemble and bake right before serving.
Nutrition
- Serving Size: 1 mushroom cap
- Calories: 360
- Sugar: 3g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg