Low Carb Philly cheesesteak Stuffed Portobello Mushrooms

Step 1

Preheat your oven to 400 degrees.

Step 2

Clean your mushrooms by scraping the gills off the underside.

Step 3

Rub oil on the tops and bottoms of the mushrooms and then place on a cookie sheet.

Step 4

Bake for 10-15 minutes until the mushrooms are soft and cooked through. Keep the oven on and take them out to cool. Drain any excess liquid off the tray and mushrooms.

Step 5

In the meantime heat up oil in a large saute pan. Ad in the onions and peppers and sauté for a few minutes until they start to soften. Add the steak and cook until everything is cooked through. This should take about the same time as the mushrooms bake and cool.

Step 6

Stuff the cooled mushroom caps with the steak mixture and then top with the shredded cheese.

Step 7

Set all mushrooms bake in the oven for 10 minutes. If you want them more brown on top just pop them under the broiler for a few minutes. Watch so they don't burn.

Step 8

That's it. These make a great low carb lunch the next day.

Step 9

NOTE: You can easily just half everything in this recipe to make just 4 servings.