This low carb Philly cheesesteak stuffed portabello mushrooms recipe is easy and delicious! Scroll down for the mouthwatering recipe.
I don’t get many specific cravings but lately, I’ve wanted a Philly cheesesteak! The last time I had a cheesesteak was when I lived up in Jersey. Obviously, a cheesesteak sandwich will contain carbs so I I decided to replace the bread with portobello mushrooms. I’ve seen lots of different yummy versions of this recipe that I’d to to try. This particular recipe is super easy and requries minimal prep work and clean up.
Portabello mushrooms make an excellent low carb replacement for bread. This lighter low carb version of a Philly cheesesteak sandwich taste just as good, maybe even better and it’s packed with good for you veggies and it’s also Keto friendly!
This low carb cheesesteak stuffed portebellos can be eaten on their own, smothered in hot sauce, over cauliflower rice or with a light side salad! You can even make it with chicken and I think ground pork would work well too! And if you swap out the meat for eggs you can even serve it for breakfast!
Philly cheesesteak Stuffed Portabello Mushrooms
More low carb recipes you’ll love:
Low Carb Mushroom & Spinach Cauliflower Rice
You may also enjoy:
Mini Mushroom & Wild Rice Burritos
Philly cheesesteak Stuffed Portabello Mushrooms
Ingredients:
8 ounces of thin steak
5 tbsp of olive oil
1 sliced onion
1 green bell pepper sliced
Red pepper sliced
Salt &. Pepper
4 oz of your favorite cheese (I used shredded mozarella)
4 Portobello Mushrooms
Chopped parsley
Instructions:
Preheat over to 375. On a large baking sheet place portobello mushrooms (stem side up) and brush with 1 tablespoon of olive oil and season with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet. Add onion and peppers. Season with salt and pepper. Cook until vegetables are soft and remove from heat and set aside.
Add remaining oil and steak. Season with salt and pepper and cook for about 5 minutes.
Return Vegetables to skillet and top with cheese.
Spoon mixture into mushrooms and top with more cheese and bake until cheese his melted.
Garnish with parsley and enjoy!
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