Philly Cheesesteak Stuffed Mushrooms (Low Carb)

These Philly cheesesteak stuffed mushrooms are full of comforting cheesy goodness with that earthy green pepper and beef flavor we all adore in a Philly cheesesteak sandwich!  This stuffed mushroom recipe is low-carb, keto, gluten-free, and mouthwatering delicious!

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• How to make stuffed mushrooms
• Philly Cheesesteak Stuffed Mushrooms

And today we have… more stuffed mushrooms!!!  I’m definitely on a mushroom kick these days.

I love that they are so hearty and filling with little-to-no calories, fat, or carbs.  They are the perfect vehicle to carry any yummy filling you’re craving. 

For example, these chicken parmesan stuffed portobellos, or there’s spinach, feta, and Parmesan stuffed mushrooms and last but not least today’s amazingly delicious recipe… Philly cheesesteak stuffed mushrooms!  And if you’re wondering they are low-carb, keto-friendly, and gluten-free.

All of them are sooo delicious and full of good-for-you ingredients.

I used baby Portobello mushroom caps for today’s stuffed mushroom recipe.  

This recipe would be great with white button mushroom caps, and cremini (baby Portobello aka "baby bella") mushroom caps, or you could even make it a main course and serve them up on large Portobellos. 

You do you, my friend!!

Here’s how it all went down…

How to make stuffed mushrooms

First off, preheat the oven to 375°F. Then line 2 baking sheets with parchment paper.  

After cleaning the mushrooms and removing the stems, sprinkle them with salt and pepper and place them rounded side down, in a single layer on the baking sheets.  Bake the mushrooms for 15 minutes,

then turn them over and bake them for another 10 minutes. 

While they’re baking, heat 1 tablespoon olive oil in a medium-sized sauté pan, add the ground beef, chopped onion, salt and pepper, Italian seasoning, garlic powder, and chopped green pepper, reserving ½ cup of chopped green pepper.  Saute on medium-high heat for about 6-7 minutes.  

Then add the minced garlic and cook for one more minute.

Stir in cream cheese, shredded cheese, Worcestershire sauce, parsley, the ½ cup reserved chopped green peppers and cook until everything is blended - together about 3-4 minutes.

Next, turn the mushrooms over on the baking sheet.  Spoon 1 generous tablespoon of the meat filling into each mushroom cavity.  Note that you can prepare and stuff the mushrooms 1 day ahead… just cover the baking sheet with plastic wrap after this step, and refrigerate.)

Sprinkle the mushrooms with more shredded cheese and bake until heated through, about 10-15 minutes.  

Transfer the mushrooms to a platter, sprinkle with chopped parsley, and serve them warm.

These stuffed mushroom caps are so hearty and delicious!  Full of all the things we crave… meaty ground beef, cheesiness, and tons of savory flavor.

These keto-stuffed mushrooms would be perfect for game day, a get-together with friends, or even meal prepping for the week.