Keto Philly Cheesesteak Stuffed Mushroom Caps

5 from 4 votes

Keto Philly Cheesesteak Stuffed Mushroom Caps

Creamy, beefy, and loaded with flavor, these bite-size keto Philly Cheesesteak Stuffed Mushroom Caps are perfect for snacking or sharing!

Prep Time20

Cook Time20

Total Time40

Course: Appetizers

Cuisine: American

Keyword: easy keto game day snack, keto party appetizer, keto Philly cheesesteak stuffed mushrooms, low-carb stuffed mushroom caps, Philly cheesesteak appetizer

Servings: servings

Calories: 353kcal

Author: Chef Jenn

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.

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