Low Carb Philly Cheese Steak Stuffed Mushrooms

• Gluten free

• Meat

  • 2 cups Deli roast beef

• Produce

  • 1/4 tsp Garlic powder
  • 1 cup Onion
  • 4 Portobello mushroom caps - or 16 smaller caps, large

• Condiments

  • 2 tsp Dijon mustard
  • 1/4 cup Mayonnaise

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Kosher salt

• Dairy

  • 3 tbsp Butter
  • 4 slices Provolone cheese

Found on ibreatheimhungry.com

Description

Ingredients

• 4 large portobello mushroom caps - or 16 smaller caps for appetizer sized
• 2 cups chopped deli roast beef (about 1lb)
• 1 cup onion, sliced
• 3 Tbsp butter
• ¼ tsp garlic powder
• 1 tsp kosher salt
• ¼ tsp black pepper
• ¼ cup mayonnaise
• 2 tsp dijon mustard
• 4 slices provolone cheese

Directions

• Combine the sliced onions, butter, garlic powder, salt, and pepper in a medium saute pan. Cook over medium heat until the onions are soft and starting to brown.
• Meanwhile, place the mushroom caps upside down on a paper towel-lined plate and microwave on high for 3 minutes. Turn mushrooms over and microwave for another 2 minutes.
• Add the beef to the onions and cook for 2 minutes.
• Remove from the heat and stir in the mayonnaise and mustard - stir well.
• Taste and season with additional salt and pepper as desired.
• Stuff the mushroom caps generously with the beef mixture (about ½ cup per cap if making four large ones), then top with a slice of cheese.
• Broil for 2-3 minutes, or until the cheese is browned and bubbling. Serve hot.
• Alternatively you could bake for 15 minutes at 375 degrees (F) or grill them over indirect heat with the cover down for about 6 - 8 minutes.