Keto Philly Stuffed Mushrooms (Print View)

Portobello mushrooms filled with savory steak, peppers, and melted cheese in a flavorful low-carb dish.

# Components:

→ Mushrooms

01 - 4 large portobello mushroom caps, stems and gills removed
02 - 2 tablespoons olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Filling

05 - 1 pound thinly sliced ribeye steak or sirloin
06 - 1 tablespoon olive oil
07 - 1 small yellow onion, thinly sliced
08 - 1 small green bell pepper, thinly sliced
09 - 1 small red bell pepper, thinly sliced
10 - 2 cloves garlic, minced
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/2 teaspoon smoked paprika

→ Topping

14 - 1 cup shredded provolone or mozzarella cheese

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush portobello caps on both sides with olive oil. Sprinkle with salt and pepper. Place gill-side up on prepared baking sheet and roast for 10 minutes.
03 - While mushrooms roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and bell peppers, sauté for 4 to 5 minutes until softened.
04 - Add minced garlic and cook for 1 minute. Push vegetables to the side of the skillet.
05 - Add sliced steak to skillet, season with salt, pepper, and smoked paprika. Cook, stirring, until just browned, approximately 3 to 4 minutes. Mix steak and vegetables together. Remove from heat.
06 - Remove mushrooms from oven. Drain any accumulated liquid from the caps.
07 - Divide steak and pepper mixture evenly among each mushroom cap. Top each with shredded cheese.
08 - Return to oven and bake for 8 to 10 minutes, until cheese is melted and bubbly.
09 - Transfer to serving plates while hot. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It tastes like indulgence but keeps you in ketosis without the bloat that comes with bread.
  • Portobello mushrooms are meaty enough that you won't miss the roll, and they actually improve as they roast.
  • Comes together in less than an hour, which means weeknight dinners feel restaurant-worthy.
02 -
  • Drain the mushroom caps after their initial roast—I learned this the hard way when watery mushrooms made my first batch soggy.
  • Don't skip slicing the steak thin; thick chunks won't cook through in the time you have and throw off the whole balance of the dish.
03 -
  • Slice your steak thin and have it ready before you start cooking—it finishes so quickly that prep timing is everything.
  • Use a skillet with high sides so you can toss the vegetables and steak without them flying everywhere, which I learned through experience and a few dropped peppers.
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