Stuffed Portobello Mushrooms (THM S, Low Carb, Keto)

Stuffed Portobello Mushrooms

  • Author: Sarah Criddle


A very tasty two person dish with the Portobello mushroom as the highlight! It is full of onions, bell pepper and steak with a creamy, deliciousness that is also low carb so will fit nicely in your THM S meal.



½ lbs thin sirloin steak sliced in thin strips

Pinch of salt and pepper.

1 tbsp avocado oil or coconut oil

2 large portabella mushrooms

1 medium bell pepper sliced thin

½ an onion sliced in round slices

2 tbsp Kerrygold butter

4 oz cream cheese

½ tsp salt

½ tsp of garlic powder

A pinch of pepper

½ cup of mozzarella

1/8 cup of parmesan cheese

1 or 2 leaves of basil thinly sliced



Preheat oven to 350 degrees.

Heat oil in a small skillet.

Add thin sliced sirloin.

Add a pinch of salt & pepper to meat.

Cook till brown.

Remove and set aside.

In the same skillet add the Kerrygold butter.

Add in the sliced onions and bell peppers.

Cook until tender.

Add in the cream cheese and mix until melted.

Scrape out the inside of the large portabella mushrooms

Spray or oil a small cookie sheet and place the portabella mushrooms.

Scoop half of the cream cheese bell pepper mixture into one of the mushrooms.

Scoop the other half into the other mushroom.

Spread evenly into each mushroom to fill the bottom.

Give the sliced sirloin a rough chop.

Place the steak on top of the mushrooms

Spread the mozzarella evenly between the two mushrooms.

Bake for 15 minutes.

Remove from oven and sprinkle the parmesan on top of both of the mushrooms.

Set the oven to broil and broil the mushrooms for 5 minutes to melt the parmesan.

Remove from oven.

Add thinly sliced fresh basil to the top.


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