These are worth making a double batch of, since you might not want to share once you taste one. Keto Philly cheesesteak stuffed mushrooms have all the flavor of a Philly cheesesteak sandwich, no bread required.
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This is a genuinely good make-ahead appetizer too. Assemble them the day before, then bake right before serving so they come out hot and bubbly.
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Chef Jenn’s Take on Philly Cheesesteak Stuffed Mushroom Caps
Cook the beef until any liquid it releases has evaporated or been removed before adding the cream cheese, otherwise the filling turns watery instead of thick and creamy.
Keep the heat low once the cream cheese goes in, and mix until it is fully combined and the filling turns saucy. Let it cool before stuffing the mushrooms, it is much easier to handle and less messy that way. Fill the caps generously, with a bit of a mound on top, since the mushrooms shrink slightly as they bake and the filling settles.
Cleaning the mushrooms is simple, wash them under water to remove the growing medium, or use a soft brush if you would rather. Water genuinely does not hurt them.
One reader mentioned eating a full batch of these as a meal rather than a snack, which tracks, they are genuinely filling. Mushrooms are also a great keto vegetable in general, low in carbs with a bit of fiber and plenty of nutrients.
What You’ll Love About Philly Cheesesteak Stuffed Mushroom Caps
- Filling enough to work as a light meal, not just a snack.
- All the flavor of a Philly cheesesteak, no bread needed at all.
- Genuinely make-ahead friendly, assemble the day before and bake fresh.
Ingredients
- Mushrooms – Cleaned, stems removed.
- Sliced beef – Deli shaved or leftover roast beef both work.
- Cream cheese – Full fat.
- Onion and bell pepper – Diced.
- Garlic powder – Fresh minced garlic works too, in a smaller amount.
- Butter – For sautéing the vegetables.
- Provolone cheese – Shredded, for topping.
How to Make Philly Cheesesteak Stuffed Mushroom Caps
Scroll down for the full recipe card with exact measurements and printable instructions.
Dice the onion and bell pepper. Sautee in the butter until softened.
Add the sliced beef and cook through, removing any accumulated liquid. With the heat still on low, add the cream cheese and mix until combined and saucy.
Add the garlic powder and season with salt and pepper. Set aside to cool. Wash the mushrooms and pop out the stems.
Fill each mushroom cap generously, mounding the filling slightly on top. Place on a sheet pan.
Top with the shredded provolone cheese. Bake in a preheated 350°F oven for about 20 minutes, until hot and bubbly.
Make It A Meal
If you love this flavor combination, Philly Cheesesteak Stuffed Peppers and Philly Cheesesteak Casserole are both worth adding to the rotation.
For a bigger appetizer spread, Crab Rangoon Dip is a good pairing too.
Storage
The original does not include specific storage or freezer guidance. As a general rule, creamy stuffed mushrooms tend to release extra moisture once frozen and thawed, so these are likely best assembled ahead and refrigerated, then baked fresh, rather than frozen.
Frequently Asked Questions
This recipe runs about 6 net carbs per serving. Serving size will vary depending on the size of your mushrooms. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Yes, mushrooms are low in carbs, carry a bit of fiber, and are loaded with nutrients, making them a genuinely great keto vegetable.
Wash them under water to remove the growing medium, or use a soft brush if you’d rather. Water doesn’t hurt them.
Yes, assemble the filled, unbaked mushrooms ahead and refrigerate, then bake fresh right before serving.
Add Preferred SourceKeto Philly Cheesesteak Stuffed Mushroom Caps
Ingredients
- 1 pound sliced beef
- 8 ounces mushrooms
- 2 ounces cream cheese
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 tsp garlic powder
- 1 tablespoon butter
- 1 cup shredded provolone cheese
Instructions
- Dice the onion and bell pepper. Sautee the veggies in 1 tbsp of butter or oil until softened.
- Add the sliced beef and cook through, removing any accumulated liquid.
- With the heat still on low, add the cream cheese and mix through until combined and saucy.
- Add the garlic powder and season with salt and pepper to taste. Set aside to cool.
- Prepare the mushroom caps by washing the mushrooms and then pop out the stems.
- Put a generous amount of filling in each mushroom cap – how much will depend on the size of the mushroom. Fill them so that there’s a bit of mounded filling at the top. Place the filled mushrooms on a sheet pan.
- Top the mushroom caps with the shredded provolone cheese.
- Bake in a preheated 350-F oven for about 20 minutes or until hot and bubbly.
- Enjoy!
Notes
Recipe Card Tips
- Cook off any liquid the beef releases before adding the cream cheese, or the filling turns watery.
- Let the filling cool before stuffing the mushrooms. It’s easier to handle and less messy.
- Fill the caps generously, with a bit of a mound on top, since the filling settles as it bakes.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
You had me at cheesesteak but cheesesteak in mushrooms takes this to a whole different level!
I’m eating these as a meal! They look and sound delicious.
I love Cheesesteak and I love mushrooms so this is like a match made in Heaven! I could not be more excited about this recipe. Genius!
Can you please email this scrumptious recipe 😋