We've taken the key ingredients of a Philly cheesesteak--onions, peppers, thinly sliced beef and provolone cheese--and piled them into portobello mushroom caps to make a meaty and satisfying low-carb main dish.

Carolyn Casner
Source: EatingWell.com, February 2020


Recipe Summary

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Place mushroom caps on a large rimmed baking sheet and brush all sides lightly with 1 tablespoon oil. Arrange the mushrooms stem-side up.

  • Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 3 minutes. Add peppers, 1/4 teaspoon pepper and 1/8 teaspoon salt; cook, stirring, until the peppers are softened, 4 to 5 minutes. Transfer the vegetables to a plate.

  • Season beef with the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Heat the remaining 1 tablespoon oil in the skillet; add the beef and cook, stirring, until browned on all sides, 2 to 3 minutes. Return the vegetables to the pan and stir to combine. Fill each of the prepared mushrooms with about 3/4 cup filling and top with 3/4 ounce cheese. Bake until the mushrooms are tender and the cheese has melted, 12 to 15 minutes. Sprinkle with parsley before serving, if desired.


Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase portobello mushroom caps, rather than whole mushrooms.

Nutrition Facts

333 calories; protein 25.2g 50% DV; carbohydrates 14.2g 5% DV; exchange other carbs 1; dietary fiber 3.7g 15% DV; sugars 6.6g; fat 20.3g 31% DV; saturated fat 6.7g 33% DV; cholesterol 60.6mg 20% DV; vitamin a iu 5712.8IU 114% DV; vitamin c 168.2mg 280% DV; folate 58mcg 15% DV; calcium 193.9mg 19% DV; iron 2.1mg 11% DV; magnesium 43.2mg 15% DV; potassium 788.9mg 22% DV; sodium 377.6mg 15% DV; thiamin 0.2mg 18% DV.