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
5 Stars4 Stars3 Stars2 Stars1 Star
4.9 from 13 reviews
- Author: Mellissa Sevigny
- 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
Scale
- 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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Reader Interactions
Comments
Christina Swan says
Husband gave this an 11 out of 10. I had a leftover sirloin steak that I used for the meat. I wish Portabellas were a little less pricey, this was easy and delicious, added a bit of pepperoncini peppers. I served them with sautéed garlicky zucchini and yellow squash.
Thanks once more Melissa!
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Mellissa Sevigny says
11 out of 10?!?! Tell him I’ll take it – and thank you!
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Debra says
We really enjoyed this recipe. Addded some green peppers and 2 oz of cream cheese but other then that. So much easier then cooking steak and flavor is the same. Thank you
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Leslie Miller says
This is one of my favorite recipes, it has pretty much become a staple for me. I love the ease of using deli roast beef over steak options. It’s easy to alter – maybe I want to add bell pepper to my mix, or maybe I want it in a bell pepper instead of a mushroom, or to be honest it’s hard not to eat it with a fork right out of the pot, lol! Also, my husband doesn’t like mushrooms and is more carb friendly so I can always make the mix and he can add it to a roll instead, so it’s easy to please all parties. Easy to save the mix to make on other days, this is a versatile meal.
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Mellissa Sevigny says
Great ideas to make this work for everyone Leslie – thanks for sharing!
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Sukey says
Used fresh thinly sliced sirloin, chopped onions, the seasonings minus cream stuff but added Worcestershire. Did the rest like the recipe called for. Oh and smaller mushrooms. Hit of the appetizer party!
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Julie says
If you are going to do the grill method, do you still need to pre-cook the mushrooms? If so, how long would that take in the oven? Thank you! I am loving your recipes!
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JessiBear says
https://www.ibreatheimhungry.com/low-carb-philly-cheese-steak-stuffed-mushrooms/
One of my fave recipes!Reply
Tami says
Sooooo good. My family was fighting over the last one. Definitely making again. Just might have to make more next time.
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Deborah says
What a terrific quick meal! As I am cooking for one and the portobellos come in a pack of 2 at my grocer, I had the for lunch both yesterday and today. Was a little bit skeptical about microwaving the portos but you were right….worked out perfectly. Not soggy of mushy at all (for only 1 porto at a time did 2 min on one side, flipped and did 1 min on the second…perfect). Subbed horseradish for dijon today and found I preferred that (horseradish and beef lover that I am). Great little open faced sandwich….and frankly, better than the original with bread. The mushroom adds so much flavor. Thank you !
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joanna says
These were off the charts!! I made them this morning and my only substitution was using Steaku*ms 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!
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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.
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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!
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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!
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Mellissa Sevigny says
Enjoy Jen!
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Sarah says
This looks delicious and something I would love to have for lunch at work. How do these taste reheated?
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Mellissa Sevigny says
These reheat really well Sarah!
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Susan C. says
Just made these tonight. They turned out very good. Definitely will be making these again. Thank you.
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Yvonne says
What a fantastic idea! These were soooo good!
Thanks for the recipe.Reply
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!Reply
Laura says
How do you think a pack of Steaku*ms 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!
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Mellissa Sevigny says
Steakumms would definitely work Laura! So glad you’re enjoying the blog and thanks for letting me know! ☺️
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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!
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Mellissa Sevigny says
Thanks so much Deb, thrilled that you enjoyed them! :)
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Matthew Underbrink says
This was so easy and super delicious. Definitely a meal I will be repeating. One suggestion, I used salted butter, and I think it was a tad on salty side. I’ll be omitting the salt next time or use unsalted butter.
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Joyce says
Wowza. This. Was. Fantastic. Followed directions exactly and they were amazing. Even got a thumbs up from my husband who claims to hate mushrooms. And it really only took 15 mins! My only wish is that I had quadrupled the recipe (actually, these are really filling. Full after one, two per hungry person max!).
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Mellissa Sevigny says
Thanks for letting me know these were a hit Joyce! AND that you were able to make them in 15 minutes – it’s always hard to tell how long it will take someone else to make them so it’s great to know the recipe was fast and easy to execute! :)
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Lauren says
Okay, these look kind of amazing! Making ASAP! Thank you! :)
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Mellissa Sevigny says
Thanks Lauren, hope you like them!!!!
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Karen Gaines says
P.S. I can’t wait to try these mushrooms when I am done with the egg fast.
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Karen Gaines says
Melissa – you are truly amazing!!!!! I am in love with you. Your recipes are sooooo delicious yet somehow they are super easy to make. You don’t call for ridiculous ingredients. I am totally in awe of you!!! I just started day 3 of the egg fast. I had to have some nuts the first evening and I had to have veggies the 2nd night as my dinner because of schedule issues both nights and I still lost just under 2 pounds in 2 days! I can’t thank you enough for all you do. And I want to add that I love your photography, your wit and your sense of humor. :)
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Mellissa Sevigny says
Awwwww thanks so much Karen! Your comment totally made my day! So glad you’re having success on the egg fast! And yes, you need to make these FIRST THING when you’re done with it! Then let me know what you think!!! :)
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Susan says
Nicole, I was the same way – hated mayo from childhood! Then a few years ago a friend convinced me to try an organic brand with only real food ingredients, and I have to say it’s a totally different beast! My mom (and all store-bought cole slaw, potato salad, etc) used the cheap stuff; look at the ingredients list and it reads more like a chemistry experiment than a food. Your grocery store probably carries at least one organic brand – give it a try. But if that fails, the thing missing from most of your subs is the tanginess of vinegar (except the vinaigrette; can’t explain that one!), which will probably curdle the milk products a bit. Time to experiment? Good luck!
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nicole thomas says
Susan :) thanks so much!!!! That’s a really smart idea…. will try!
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Mellissa Sevigny says
I’m the same way Susan – super picky about the flavor and the brand! Of course nothing beats homemade but I rarely make it for some reason!
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Tina says
My husband will love these, but me – not so much. What can I use in place of mushrooms for myself?
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Mellissa Sevigny says
You could try this on any low carb bread substitute, or even over cooked cauliflower would be delicious!
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Teresa Tarahomi says
You can sub half of pepper for the mushroom. Even prepare them the same way in the micro.
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Karen says
A green bell pepper woukd be a great substitute.
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Ashlee says
I make a similar recipe with green peppers and it is very good. I am excited to try this with the mushrooms.
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Teresa Ali says
Any low carb vegetable that can be stuffed would probably taste good such as peppers….or place ingredients in a small baking dish instead of mushroom and use as a dip.
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Roni says
Bell pepper
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nicole thomas says
Now is the perfect time to get an expert’s opinion, Yes!
So Melissa, I adore mushrooms …since childhood, love em… but conversely, since childhood have despised mayo ( i know…. what’s in it not to like? irrational, but still… ) and have substituted sour cream, greek yogurt, cream cheese, vinaigrette among other things…and yet I know something is missing from the intended taste. What do you think is a good sub? what flavors combined would be better than just my go to white subs!!!?Thinking the more mature me should just suck it up and get over my aversion :)
You are the best…. thank you for allllllllllllllll you do!!!!!Reply
Pug says
Could be that you’re missing the egg flavour? Maybe puree an egg yolk into one of your substitutes and see if that makes a mayonnaise you like :D
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Nicole says
Thank you, pug :) maybe!!
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Mellissa Sevigny says
That IS a pretty genius idea Pug!
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Bippy says
Store bought mayo is also nothing like the from scratch kind- if you have a decent blender maybe you can make a little bit of your own mayo? I don’t like the kind from a jar, but home made mayo is something I love, especially if I can get duck eggs from the farmers market.
Wanda says
Or use an immersion blender instead of a regular blender for much easier cleanup.
Mellissa Sevigny says
Hey Nicole, have you tried different brands of mayo? I can’t stand the “salad dressing” kind like miracle whip (it literally made me gag as a child) but love “real” mayonnaise like Hellman’s or Dukes. So maybe if you have a different kind you won’t hate it so much! You don’t really taste it in this recipe anyway, it just combines well with the subtle dijon flavor and makes the perfect creamy dressing with the cheese and onion. Sooooo yummy! Let me know if you give it a try and if it won you over! ;)
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Laura says
Dukes is the only store bought one I will eat. I used to have to get my FIL in Myrtle Beach to bring it up to PA for me but now Walmart carries it.
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Mellissa Sevigny says
I’ll have to check our Walmart Laura, thanks!
Jan says
This is right up my alley, though I will have to wait until my house guest leaves unless I want to make two different dinners. My house guest inexplicably greatly dislikes mushrooms of all kinds. I’m definitely saving it! Thanks, Melissa.
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Mellissa Sevigny says
Hope you enjoy this recipe Jan! I love mushrooms of all kinds but my brother hates them and can detect even the tiniest bit of it in a dish – so I know how much people who hate mushrooms REALLY hate them! The good news is – you don’t have to share! ;)
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