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!
Servings: 4 servings
Calories: 329kcal
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 tbsp 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!
Nutrition
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