dinner – Mom of 2 and Foodaholic

When you’re a self proclaimed carboholic like me, it can be hard to find recipes that filling the missing carb void, and philly steak sandwiches are one of my favorite foods – and how do you have a sandwich without bread? Well – let me tell you – I don’t miss the bread even a teensy bit with this recipe. The mushrooms are so big and meaty and filling is delicious, this recipe really doesn’t disappoint. It’s such a filling recipe too, you can fill up on half of one of these mushrooms! Since starting Keto/Low Carb, this has been my go-to dinner and it’s favorite of mine.

For this super simple recipe, you’ll need:

12-16 oz sirloin steak cut into bite size pieces (feel free to use less or more depending how much you like – or if you are vegetarian, skip the meat and add more veggies)
3/4 c diced onion
3/4 c diced green pepper
1/4 c sour cream
1/4 c mayo
1/4 c cream cheese, softened
3 oz provolone cheese
4 portobello mushrooms

Start by preheating your oven to 400 degrees, then get the mushrooms ready. These are the ones I usually use. Sometimes there are 3 in a package if they are smaller, but these ones are just huge.

Clean the mushrooms, I usually just take a wet paper towel and wipe them off. Remove the stems and scrape out the gills. I cut the stems out with a small paring knife and gently scrap the gills with a spoon. Be careful not to break the mushroom and this is going to be your bowl for the filling. Lay them on an 11 x 15 baking sheet – I used a jelly roll pan.

Now to get to work on the filling. Heat a large skillet over medium high heat with a little bit of oil (I use olive oil). Season steak with salt and pepper to taste. Add steak to pan and cook about 1 1/2 -2 minutes, remove from heat and place on plate with paper towel to absorb any excess liquid. You’ll want a good size pan for this – Cuisinart 14-Inch Skillet

Once steak is done, reduce heat to medium, add in onion and peppers and cook until soft, about 5-6 minutes.

While the veggies are cooking, mix the sour cream, cream cheese, and mayo in a bowl until well mixed. Throw cheese in as well, then mix. You can use shredded cheese, but I just by sliced provolone and tear it up for the cheese to mix in.

Once veggies are done, throw steak back in to warm.

Once that is done, put in the bowl with the rest of the filling.

Mix until it is all incorporated.

Now it’s time to fill your mushrooms. And I gotta tell you, the kitchen smells absolutely heavenly at this point – it’s hard not to just eat it right from the bowl with a spoon. But alas, I showed restraint and filled the mushrooms and they were just about overflowing.

Then top with a piece of provolone cheese. This will melt and get nice and browned.

Pop in the oven and bake for about 20 minutes until mushrooms are cooked and cheese is melted. It’ll look similar to this. One of my mushrooms didn’t hold up as well, the sides got weak when it cooked, so a little of the filling came out, but trust me – it doesn’t affect the flavor! These are so yummy.

You can see the mushrooms do give off some water, so there will be some in the bottom of the pan when you take the mushrooms out. Don’t worry, that’s totally normal.

And that’s it! Now you can enjoy a delicious philly cheesesteak without all the carbs! Comment below with your thoughts or variations on this recipe!

PRINTABLE RECIPE

Philly Stuffed Mushrooms

Start by preheating your oven to 400 degrees, then get the mushrooms ready. Clean the mushrooms and remove the stems. Scrape out the gills. This will leave you with a ‘bowl’ for your filling. Lay mushrooms on an 11 x 15 in baking pan.

Heat a large skillet over medium high heat with a little oil.

Season steak with salt and pepper and cook about 1 ½ – 2 minutes. Remove from heat and place on paper towel to absorb and excess liquid.

Reduce heat to medium. Add in onion and pepper and cook about 5-6 minutes or until soft.

Mix sour cream, cream cheese, mayo, and provolone cheese while veggies are cooking.

When veggies are done, throw steak back in to warm. Then remove from heat and add meat and beggies to filling mixture.

Fill mushrooms with mixture and top with more provolone cheese if desired.

Bake for approx. 20 minutes.

Let cool and enjoy!

*Disclaimer: I am NOT a certified nutritionist and your nutritional information may vary depending on exact ingredients you use. I highly recommend you calculate your own and just use this as a guideline. The links for products are affiliate links so I may earn a very small commission if you purchase through them – but it doesn’t cost you anything additional!

Well tonight’s supper wasn’t a full blown success, but it wasn’t bad. Definitely learned some things I didn’t like and things I would do differently. First things first – this recipe called for raw shrimp, something I have never cooked before. To make the process easier, I did buy shrimp that was already deveined, but I did still have to peel it. I’d never done that before, so good ‘ole YouTube to the rescue! Luckily it wasn’t very hard, just time consuming. For this recipe I prepped the vegetables and the shrimp earlier in the day so then come supper time, it was a lot quicker. I’ll walk through the recipe I used, but also tell you what I would do differently. First off, heat a large pan (use a wok/stir fry pan if you have it – I don’t, so I just use a large frying pan – if you want a wok, here is one that’s not too expensive: T-fal A80789 Specialty Nonstick Dishwasher Safe Oven Safe PFOA-Free Jumbo Wok Cookware, 14-Inch, Black) to medium high heat with 2 tbsp coconut oil. Throw in 1 large chopped yellow onion and 3 large garlic cloves, minced. Cook 4-5 minutes.

Personally, these cook down SO small that next time I would leave the onions sliced. I would also add in the fresh ginger here, not later. Next add, 2 tbsp curry powder, 2 lbs peeled and deveined shrimp, 1 red bell pepper diced, and 1 large carrot shredded. I decided to slice my carrots and I’m glad I did, I like the pieces bigger. I would also recommend leaving the pepper in strips, not dicing since they cook down too. Cook that for 5-7 minutes until shrimp is cooked.

I put the carrots and peppers in first to cook for a couple minutes so I didn’t end up with crunchy carrots, then mixed the rest in.

I cooked this a few more minutes all together, then added a 5.3 oz container Silk Dairy Free Vanilla Yogurt, 1/2 cup canned coconut milk, 1 tsp minced fresh ginger, and 2 cups snow peas (I substituted snap peas, my store was out of snow peas). Stir it all together and bring to a boil, then it’s done! You can serve over rice or noodles, or if you’re doing it low carb like me, just omit that and eat as is. You could try cauliflower rice too.

It wasn’t bad, but I wasn’t crazy about the vanilla taste the yogurt gave it. It just doesn’t go with the shrimp/curry. Next time I would omit the yogurt all together and just add in more coconut milk. I don’t need a ton of sauce either since I’m just eating it plain and there’s no rice or pasta to soak it up. I think it was also missing a little heat, so I’d probably throw some red pepper flakes in there too. All in all it wasn’t bad and I would make it again. Let me know what you think! PRINTABLE RECIPE

Coconut Curry Shrimp 2 tbsp coconut oil 1 large chopped yellow onion 3 large garlic gloves, minced 2 tbsp curry powder 2 lbs peeled and deveined shrimp 1 red bell pepper, sliced 1 large carrot, sliced thin 1 can coconut milk Heat oil in large skillet or wok. Add in chopped onion and garlic, cooking 4-5 minutes. Add in carrots and peppers and cook another 3-4 minutes. Add in the spices and shrimp, stirring to coat. Cook until shrimp is done. Add in coconut milk and stir to mix it all together. Bring to a boil and cook 2-3 minutes. Done!

Tag: dinner

Philly Stuffed Mushrooms

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