Low Carb Philly Cheese Steak Mushrooms

Ingredients

• Mushrooms

  Portabella, raw

  4 mushroom, whole or 336g

• Roast beef, deli style, prepackaged, sliced

  16 slice rectangle or 128g

• Onions

  Raw

  1 cup, chopped or 160g

• Butter

  Unsalted

  3 tbsp or 43g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Mayonnaise

  Regular, with salt

  4 tbsp or 55g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Provolone cheese

  4 slice (1 oz) or 112g

Directions

1. Chop the onions, mince the garlic, and clean and remove the stems from the mushrooms. Set aside.
2. In a medium sauté pan, combine the onions, butter, garlic powder, salt, and pepper. Cook over medium heat until the onions are soft and beginning to brown.
3. Place the mushroom caps upside down on a paper towel-lined plate and microwave on high for 3 minutes. Flip the mushrooms and microwave for another 2 minutes.
4. Add the roast beef to the onions and cook for 2 minutes.
5. Remove from heat and stir in the mayonnaise and mustard. Taste and adjust seasoning with additional salt and pepper if needed.
6. Generously stuff the mushroom caps with the beef mixture, then top each with a slice of cheese. Broil for 2-3 minutes, or until the cheese is browned and bubbling. Serve hot.