Low Carb Philly Cheese Steak Mushrooms

Ingredients

• Mushrooms

  Portabella, raw

  1 mushroom, whole or 84g

• Thinly Sliced Roast Beef

  Great Value

  4 oz or 113g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Butter

  Unsalted

  ¾ tbsp or 11g

• Garlic

  Raw

  ¹⁄₁₆ tsp or 0.2g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¹⁄₁₆ tsp or 0.1g

• Mayonnaise-like dressing

  Regular, with salt

  ¹⁄₁₆ cup or 15g

• Dijon mustard

  Grey poupon

  ½ tsp or 3g

• Provolone cheese

  1 slice (1 oz) or 28g

Directions

1. Chop onions, mince garlic, and clean and remove stems of mushrooms. Set aside.
2. 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.
3. 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.
4. Add the beef to the onions and cook for 2 minutes.
5. Remove from the heat and stir in the mayonnaise and mustard - stir well.
6. 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.
7. Broil for 2-3 minutes, or until the cheese is browned and bubbling. Serve hot.

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