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keto philly cheesesteak stuffed mushroom caps
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5 from 3 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 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizers
Cuisine: American
Servings: 4 servings
Calories: 329kcal
Author: Chef Jenn


  • 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 tbsp butter
  • 1 cup shredded provolone cheese


  • 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!


Calories: 329kcal | Carbohydrates: 7g | Protein: 36g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 103mg | Sodium: 2050mg | Potassium: 634mg | Fiber: 1g | Sugar: 3g | Vitamin A: 550IU | Vitamin C: 69mg | Calcium: 590mg | Iron: 3mg | Net Carbohydrates: 6g