Low Carb Philly Cheese Steak Stuffed Mushrooms
Try this Low Carb Philly Cheese Steak Stuffed Mushrooms recipe, or contribute your own.
Try this Low Carb Philly Cheese Steak Stuffed Mushrooms recipe, or contribute your own.
- Carbohydrate 2.15727937608056 g
- Cholesterol 47.4473437642488 mg
- Fat 21.121605945373 g
- Fiber 0.121449998376533 g
- Protein 7.48423281261487 g
- Saturated Fat 11.004397502978 g
- Serving Size 1 1 serving (57g)
- Sodium 756.863900127345 mg
- Sugar 2.03582937770403 g
- Trans Fat 5.18053719129689 g
- Calories 227 calories
Step-by-step
- 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.
Managing Mushroom Moisture
Extracting excess water from portobellos prevents the filling from turning watery during the final broil. Raw mushrooms contain upwards of ninety percent water, which releases rapidly when exposed to heat. Microwaving the caps upside down on paper towels for three minutes before flipping them for an additional two minutes forces cellular walls to break down and purges trapped liquid efficiently. Skipping this foundational dehydration step guarantees a soggy plate, regardless of how long the stuffed caps remain under the broiler.
Balancing Fat and Texture
Combining mayonnaise and Dijon mustard directly into the warm roast beef and onion mixture creates a stable emulsion that coats the meat without separating into an oily slick. Excessive fat pooling ruins mouthfeel, whereas the correct binder holds the protein snugly inside the cavity. Butter used for caramelizing the onions must reach a deep golden hue over medium heat to develop nutty Maillard compounds before the beef enters the pan. Keeping the cooking window for the deli beef strictly under two minutes prevents the pre-cooked meat from becoming tough and leathery.
Finishing Under Direct Heat
Melting provolone requires high ambient energy applied rapidly to brown the surface dairy solids without overcooking the underlying fungi. Broiling the assembled caps for two to three minutes yields bubbling, blistered cheese edges with nutty aromatic depth. Alternatively, indirect grilling with the lid closed for six to eight minutes imparts subtle smoke while sealing juices inside the mushroom stems. Monitoring the cheese continuously prevents burning once the proteins begin to brown.
