Keto Philly Stuffed Mushrooms

Transport your taste buds to Philadelphia with this ingenious keto twist on the classic cheesesteak sandwich. These stuffed portobello mushrooms deliver all the savory, cheesy goodness of a traditional Philly cheesesteak without the carb-heavy roll. The meaty portobello caps provide the perfect vessel for juicy ribeye steak, colorful bell peppers, and gooey melted cheese, creating a satisfying low-carb meal that doesn't sacrifice an ounce of flavor.

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The genius of this recipe lies in its simplicity. Portobello mushrooms naturally have a rich, earthy flavor that complements the savory steak and sweet peppers. As they roast, the mushrooms release their moisture, concentrating their flavor and creating a tender yet substantial base for the filling. The combination of colorful bell peppers, onions, and perfectly seasoned steak brings authentic Philly cheesesteak flavors to your dinner table in a form that fits perfectly into a keto lifestyle.

• For the Mushrooms: 4 large portobello mushroom caps (stems and gills removed), 2 tbsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper
• For the Filling: 1 lb (450 g) thinly sliced ribeye steak (or sirloin), 1 tbsp 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 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika (optional)
• For Topping: 1 cup (100 g) shredded provolone or mozzarella cheese

Prepare the mushrooms

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush mushroom caps on both sides with olive oil. Sprinkle with salt and pepper. Place them gill-side up on the prepared baking sheet and roast for 10 minutes.

Sauté the vegetables

While mushrooms roast, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add onion and bell peppers; sauté for 4–5 minutes until softened. Add garlic and cook for 1 minute. Push vegetables to the side of the skillet.

Cook the steak

Add sliced steak, season with salt, pepper, and smoked paprika. Cook, stirring, until just browned, about 3–4 minutes. Mix steak and vegetables together. Remove from heat.

Assemble and bake

Remove mushrooms from oven. Drain any liquid from the caps. Fill each mushroom cap with the steak and pepper mixture. Top evenly with shredded cheese. Return to oven and bake for an additional 8–10 minutes, until cheese is melted and bubbly. Serve hot, garnished with fresh parsley if desired.

For the best texture, be sure to remove both the stems and the gills from your portobello mushrooms before cooking. This prevents the finished dish from becoming watery and creates more space for the delicious filling. If you're a mushroom lover, don't throw those stems away! Chop them finely and sauté them along with the bell peppers and onions for extra mushroom flavor in your filling.

This recipe is wonderfully versatile. For a lighter option, substitute the ribeye with thinly sliced chicken breast. Vegetarians can use the chopped portobello stems mixed with additional vegetables for a meat-free version that still delivers on flavor. Cheese lovers might enjoy experimenting with different varieties - traditional Philly cheesesteaks often use provolone, but Swiss, pepper jack, or a combination of cheeses works beautifully too.

These stuffed mushrooms make a complete meal on their own, but pair beautifully with simple sides that complement without adding many carbs. A peppery arugula salad dressed with olive oil and lemon juice adds freshness, while roasted broccoli or asparagus provides additional vegetables to round out your plate. For those not strictly following keto, a side of cauliflower rice can soak up the delicious juices from the mushrooms.

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With just 350 calories and 7g of carbs per serving, these Keto Philly Cheesesteak Stuffed Portobello Mushrooms prove that comfort food can be part of a healthy, low-carb lifestyle. They're substantial enough to satisfy even the heartiest appetites while keeping you on track with your dietary goals. Whether you're actively following a keto diet or simply looking for a delicious, veggie-forward meal option, these stuffed mushrooms are sure to become a regular in your dinner rotation.

Recipe FAQs

→ Can the steak be substituted with another protein?

Yes, you can use sliced chicken breast or even the mushroom stems for a vegetarian alternative, maintaining hearty texture and flavor.

→ What cheese works best for melting on top?

Provolone or mozzarella cheese melts beautifully, offering gooey, mild flavor that complements the savory filling.

→ How do I prevent the mushrooms from releasing too much water?

Roasting the mushroom caps first helps evaporate excess moisture, ensuring the filling remains flavorful without becoming soggy.

→ Are any spices recommended to enhance flavor?

Smoked paprika adds a subtle smoky depth, while salt and pepper season the filling perfectly. Garlic adds aromatic warmth.

→ What sides pair well with this dish?

Simple arugula salad or roasted broccoli balance the rich, savory mushrooms, adding freshness and color to the plate.

→ Is this suitable for a gluten-free diet?

Yes, all ingredients used are naturally gluten-free, but always verify cheese labels to avoid hidden gluten.