Keto Philly Cheesesteak Stuffed Portobello

Absolutely! Here’s a tasty recipe for Keto Philly Cheesesteak Stuffed Portobello Mushrooms:

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 lb thinly sliced beef (such as ribeye or sirloin)
• 1 large onion, thinly sliced
• 1 bell pepper, thinly sliced
• 4 slices provolone cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Clean the portobello mushrooms and remove the stems. Place them on a baking sheet.
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced beef and cook until browned. Season with salt and pepper to taste. Remove the beef from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onions and bell peppers. Cook until the vegetables are softened and slightly caramelized.
5. Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
6. Return the cooked beef to the skillet with the vegetables. Stir to combine and let it all cook together for another 2-3 minutes.
7. Meanwhile, place a slice of provolone cheese inside each portobello mushroom cap on the baking sheet.
8. Spoon the beef and vegetable mixture evenly into each portobello mushroom cap.
9. Bake in the preheated oven for about 12-15 minutes or until the mushrooms are tender and the cheese is melted and bubbly.
10. Optional: Garnish with fresh parsley before serving.
11. Serve your Keto Philly Cheesesteak Stuffed Portobello Mushrooms hot and enjoy!

This keto-friendly recipe offers all the flavors of a classic Philly cheesesteak without the carbs. It’s a satisfying and delicious dish for those following a low-carb or keto lifestyle.