Keto Philly Stuffed Mushrooms

# Components:

→ Mushrooms

01 - 4 large portobello mushroom caps, stems and gills removed

02 - 2 tablespoons olive oil

03 - 1/4 teaspoon salt

04 - 1/4 teaspoon black pepper

→ Filling

05 - 1 pound thinly sliced ribeye steak or sirloin

06 - 1 tablespoon olive oil

07 - 1 small yellow onion, thinly sliced

08 - 1 small green bell pepper, thinly sliced

09 - 1 small red bell pepper, thinly sliced

10 - 2 cloves garlic, minced

11 - 1/2 teaspoon salt

12 - 1/4 teaspoon black pepper

13 - 1/2 teaspoon smoked paprika

→ Topping

14 - 1 cup shredded provolone or mozzarella cheese

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.

02 - Brush mushroom caps on both sides with olive oil. Sprinkle with salt and pepper. Place gill-side up on prepared baking sheet and roast for 10 minutes.

03 - While mushrooms roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and bell peppers; sauté for 4 to 5 minutes until softened.

04 - Add minced garlic and cook for 1 minute. Push vegetables to the side of the skillet.

05 - Add sliced steak and season with salt, pepper, and smoked paprika. Cook, stirring, until just browned, approximately 3 to 4 minutes. Mix steak and vegetables together and remove from heat.

06 - Remove mushrooms from oven. Drain any accumulated liquid from the caps.

07 - Distribute steak and pepper mixture evenly among each mushroom cap. Top with shredded cheese.

08 - Return to oven and bake for 8 to 10 minutes, until cheese is melted and bubbly.

09 - Serve hot. Garnish with fresh parsley if desired.

# Expert Advice:

01 -

You get all the savory, cheesy, steak-filled satisfaction of a Philly without touching bread or worrying about carbs.
Portobello mushrooms actually become tender and almost buttery when roasted, holding the filling like edible vessels instead of side dishes.
It comes together in under 45 minutes, making it perfect for weeknight dinners when you want something that tastes like you fussed.

02 -

Remove those mushroom gills before roasting—this single step prevents your filling from swimming in mushroom liquid and keeps the texture firm enough to hold everything without falling apart.
Drain the roasted mushrooms before filling them; this is what separates a crispy, structurally sound dish from a soggy disappointment.
Don't skip the initial 10-minute mushroom roast—it's not just about cooking them, it's about rendering out moisture so the caps become vessels instead of sponges.

03 -