Randy Chandler
Philly cheesesteak portobello mushrooms are a low-carb alternative to the traditional Philly cheesesteak sandwich. The dish is made by stuffing portobello mushroom caps with steak, onions, peppers, and cheese. The nutritional information for one Philly cheesesteak portobello mushroom is approximately 260 calories, 15.4 grams of fat, 7.2 grams of carbohydrates, 2.7 grams of fiber, and 21.7 grams of protein, resulting in 4.5 grams of net carbs. This dish is not only a tasty option for those seeking a low-carb meal but also a convenient choice that can be easily prepared and enjoyed by individuals and families alike.
| Characteristics | Values |
|---|---|
| Carbohydrates | 7.2g |
| Net carbs | 4.5g |
| Calories | 260 |
| Fat | 15.4g |
| Fiber | 2.7g |
| Protein | 21.7g |
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Nutritional information
Philly cheesesteak portobello mushrooms are a low-carb alternative to the traditional Philly cheesesteak sandwich. The portobello mushrooms are stuffed with steak, onions, peppers, and cheese, and they make for a delicious and easy-to-make meal.
The nutritional information for this dish can vary depending on the specific ingredients and amounts used, but here is an estimate based on the information provided in the recipes:
One serving of Philly cheesesteak portobello mushroom (assuming 8 servings) typically contains about 260 calories, 15.4 grams of fat, 7.2 grams of carbohydrates, 2.7 grams of fibre, and 21.7 grams of protein. This gives a net carb count of 4.5 grams per mushroom. The recipe is also a good source of protein, with each serving providing almost 22 grams.
The type of cheese used can affect the carb count. For example, provolone slices have fewer carbs than shredded cheese, and mozzarella is another low-carb option. If you're aiming for a very low-carb meal, you can leave out the roll entirely and serve the filling over cauliflower rice or salad.
Additionally, to make the dish gluten-free, you can use gluten-free flour, such as almond or coconut flour, and gluten-free soy sauce (tamari).
Overall, Philly cheesesteak portobello mushrooms offer a tasty and nutritious option for those seeking a low-carb or keto-friendly meal. They are a creative way to enjoy the flavours of a classic Philly cheesesteak while keeping the carb count in check.
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Recipe
Ingredients
- Portobello mushrooms
- Steak
- Onions
- Peppers
- Cheese (provolone, mozzarella, gouda, or havarti)
- Salt and pepper
- Vegetable broth
- Soy sauce
- Flour (optional)
Instructions
Preheat the oven to 400°F. Spray a baking sheet with oil. Remove the stems and gills from the portobello mushrooms, and spray the tops with oil. Season the mushrooms with salt and pepper.
Season the steak with salt and pepper on both sides. Heat a large skillet over high heat and cook the steak for 1 to 1 1/2 minutes on each side until cooked through. Transfer to a cutting board and slice thinly.
Reduce the heat to medium-low and add more oil to the skillet. Sauté the onions and peppers for 5 to 6 minutes until soft. You can also add the sliced mushrooms to the skillet and cook until soft. Combine the steak and vegetables in a bowl.
Stuff the mushroom caps with the steak and vegetable mixture. Top each mushroom with a slice of cheese. Place the mushrooms in the oven and bake for about 20 minutes, until the cheese is melted and the mushrooms are tender.
For a vegetarian option, you can omit the steak and use only vegetables. You can also add flour to the vegetables and stir to coat, then add vegetable broth and soy sauce to create a sauce. Sprinkle oregano over the vegetables for extra flavour.
This recipe makes 8 servings, with each serving containing approximately 260 calories, 15.4g fat, 7.2g carbs, 2.7g fiber, and 21.7g protein, resulting in 4.5g net carbs per mushroom.
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Keto-friendly
Philly cheesesteak Portobello mushrooms are a great keto-friendly option. The keto diet is a low-carb, high-fat diet, and Philly cheesesteak Portobello mushrooms fit the bill with only 4.5g net carbs per mushroom.
To make this dish keto-friendly, simply skip the bread and stuff the mushrooms with the steak, onions, and peppers. Top with cheese and bake until melted for a delicious and keto-approved meal. This dish is not just tasty but also healthy and easy to make.
One of the great things about this recipe is that it is so versatile. You can use larger Portobello mushroom caps or baby bellas, depending on your preference. You can also get creative with the cheese, using provolone slices, shredded mozzarella, or even gouda or havarti.
If you're looking for a keto-friendly side dish to serve with your Philly cheesesteak Portobello mushrooms, consider a salad, cauliflower rice, or even some simple buffalo potato wedges. For an even lighter option, skip the potato and go for Air Fryer Butternut Squash or a Southwestern Salad.
So, if you're following a keto diet and craving some Philly cheesesteak, this Portobello mushroom version is a perfect choice. It's low-carb, tasty, and sure to be a hit with the entire family.
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Vegetarian option
If you're looking for a vegetarian option for a Philly cheese steak, portobello mushrooms are a great choice. Not only are they low in carbs, but they also have a ton of health benefits like cancer-fighting nutrients and thyroid regulation. They are also just as filling as the meat version.
To make this dish, you'll need large portobello caps, which you can slice thin to mimic steak strips, or you could use baby portobello (cremini) mushrooms. You'll also need onions, peppers, and cheese. Some recipes call for flour, vegetable broth, and soy sauce, while others suggest adding oregano, butter, garlic, Worcestershire sauce, and salt and pepper to taste.
Here's one way to prepare it:
- Sauté onions, peppers, and mushrooms in a skillet until tender.
- Sprinkle flour over the vegetables and stir to coat.
- Add vegetable broth and soy sauce, then stir to distribute and dissolve the flour.
- Cook until the sauce thickens.
- Place the filling into each sub roll and top with a slice of cheese.
You can use provolone, havarti, gouda, or mozzarella cheese, depending on your preference. If you want to make this dish even lower in carbs, you can use cloud bread or a low-carb roll, or simply leave out the roll and serve the filling over cauliflower rice or a salad.
This vegetarian Philly cheese steak portobello mushroom recipe is a delicious and healthy option that's quick and easy to prepare.
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Reheating and freezing
Philly Cheese Steak Portobello Mushrooms are a delicious, low-carb meal option. If you're preparing a large batch, it's helpful to know how to reheat and freeze them.
Reheating
Reheating these stuffed mushrooms is simple and can be done in a few ways. One method is to use the oven; preheat to 350°F (175°C) and heat the mushrooms for around 10 minutes, or until warmed through. Alternatively, you can use an air fryer or a microwave. When using a microwave, heat for 1-2 minutes, but be aware that the mushrooms may become softer.
If you're reheating just one or two mushrooms, the microwave works well. Place one mushroom in the microwave for a total of three minutes, flipping it halfway through. For two mushrooms, microwave for about four minutes, flipping them every minute.
Freezing
Freezing Philly Cheese Steak Portobello Mushrooms is a great way to preserve leftovers. It's best to freeze them before baking; simply assemble the mushrooms, then wrap and freeze. This way, you can enjoy a quick and tasty meal anytime by popping them into the oven straight from the freezer.
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Frequently asked questions
There are 7.2g of carbs in one Philly cheesesteak portobello mushroom. The net carb count is 4.5g.
The nutritional information for 1 cheesesteak mushroom is: 260 calories, 15.4g fat, 7.2g carbs, 2.7g fiber, and 21.7g protein.
Yes, Philly cheesesteak portobello mushrooms are keto-friendly and low-carb.
Philly cheesesteak portobello mushrooms are a low-carb alternative to the traditional Philly cheesesteak sandwich. They are made by stuffing portobello mushroom caps with steak, onions, and peppers, and then topping them with cheese.
