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Whole30 Philly Cheesesteak Stuffed Mushrooms

These Whole30 Philly Cheesesteak Stuffed Mushrooms are the ultimate comfort food made healthy! They have all the flavors you love from the classic sandwich, but without dairy. Trust me when I say that you are going to want these on your menu, they are absolutely delicious!

Portobello mushrooms stuffed with steak and peppers, topped with a cashew cream sauce

I used my Instant Pot to cook the beef tips and peppers because it is so easy and makes the beef so tender (I also included stovetop directions). The beef tips I used are from Butcher Box and they are the most flavorful and tender beef tips I have ever had (you can also use stew beef from the grocery store). While the beef and peppers are cooking, I clean out the portobello mushrooms and roast them in the oven on a lined baking sheet.

Portobello mushrooms stuffed with steak and peppers, topped with a cashew cream sauce

Now for the cheese sauce! Oh man, it is so good and so easy to make. It is a cashew based ‘cheese’ sauce that is actually completely dairy free and even Whole30 compliant! The food processor does all the work for you while the rest of the food is cooking.

What you need:
  • 1 cup cashews (raw or roasted)
  • 1 clove garlic
  • 1/2 cup coconut cream
  • 1/4 cup lemon juice
  • 1 Tbls Nutritional Yeast
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika

This is all gets blended in the food processor (or high powered blender). You can add filtered water 1 Tbls at a time if it needs to be thinned out a little.

Portobello mushrooms stuffed with steak and peppers, topped with a cashew cream sauce

Is there a nut free sauce option?

Yes! You can also use my Spicy Garlic Aioli as a sauce on top which is delicious and also Whole30 compliant.

Is there an alternative to the mushroom?

Yes, if you don’t like mushrooms, you can use bell peppers. Just slice them in half (stem to bottom) and roast them a little longer than the mushrooms to soften them up. Then you will stuff them with the meat and pepper mixture and top with the cashew cream sauce!

Do they re-heat well?

We re-heated them in the microwave for about a minute the next morning and they were still absolutely delicious. I wouldn’t keep them for more than 2 days though, because you don’t want the mushroom to get soggy. But trust me, these won’t last long in your house anyway. We devoured them 🙂

Used in this Recipe:

You Might Also Like:

Instant Pot Steak Fajita Bowls

Shrimp & Sausage Skillet 

Caramelized Onion Stuffed Burgers

Spicy Garlic Aioli 

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Philly Cheesesteak Stuffed Mushrooms

Sara
These Whole30 Philly Cheesesteak Stuffed Mushrooms are the ultimate comfort food made healthy. The flavors you love but without the dairy!
5 from 2 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 743 kcal

Ingredients
  

Stuffed Mushrooms

  • 2 lbs Sirloin Beef Tips or stew beef
  • 2 Green Bell Peppers seeded & sliced
  • 1 Red Bell Pepper seeded & sliced
  • 1 Onion sliced
  • 2 cloves Garlic
  • 1/4 cup Coconut Aminos
  • 8 Portobello Mushroom Caps scoop out the insides with a spoon
  • 2 Tbls Avocado Oil divided; or olive oil
  • 2 Tbls Parsley chopped

Cashew 'Cheese' Sauce

  • 1 cup Cashews
  • 1 clove Garlic
  • 1/2 cup Coconut Cream
  • 1/4 cup Lemon Juice
  • 1 Tbls Nutritional Yeast
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Paprika

Instructions
 

Cashew 'Cheese' Sauce

  • Add all of the ingredients for the cashew 'cheese' sauce into the food proccesor and blend on high until it turns into a smooth and creamy sauce
    You will have to stop and scrap down the sides sometimes, and if it is too thick, you can add filtered water 1 Tbls at a time

Stuffed Mushrooms

  • Turn the Instant Pot to 'Saute' mode and add in 1 Tbls of the oil. Once it gets hot, add in the beef tips (season with a little salt & pepper) and saute until just lightly browned
    Add in the sliced peppers, onions, garlic and coconut aminos
    Set to 'High Pressure' place the lid on, seal the valve and set time for 10 minutes
    When timer goes off, do a quick release of the steam and remove lid
  • While the beef tips are in the Instant Pot, use a spoon to scoop out the insides of the portobello mushrooms and place on a parchment lined baking sheet
    Drizzle with oil and sprinkle with salt & pepper. Bake at 425' for 7 minutes. They should be a little browned, but still have texture
    Then take them out of the oven and fill with beef & pepper mixture, top with cashew sauce and bake another 3 minutes
    Then remove from oven and top with fresh parsley

Notes

Stove Top:
Heat oil in a large skillet over medium heat. Brown the beef with a little salt and pepper and then add in the peppers, onions, garlic and coconut aminos. Bring to a boil and reduce to a simmer. Let simmer for 10 minutes until beef and veggies are tender.

is there a nut free sauce option?

Yes! You can also use my Spicy Garlic Aioli as a sauce on top which is delicious and also Whole30 compliant. 

is there an alternative to the mushroom?

Yes, if you don't like mushrooms, you can use bell peppers. Just slice them in half (stem to bottom) and roast them a little longer than the mushrooms to soften them up. Then you will stuff them with the meat and pepper mixture and top with the cashew cream sauce!

Do they re-heat well?

We re-heated them in the microwave for about a minute the next morning and they were still absolutely delicious. I wouldn't keep them for more than 2 days though, because you don't want the mushroom to get soggy. But trust me, these won't last long in your house anyway. We devoured them 🙂
 

Nutrition

Calories: 743kcalCarbohydrates: 13gProtein: 63gFat: 44gSaturated Fat: 17gCholesterol: 141mgSodium: 1071mgPotassium: 1851mgFiber: 7gSugar: 9gVitamin A: 993IUVitamin C: 47mgCalcium: 72mgIron: 8mg
Keyword clean eating, dairy free, gluten free, keto, paleo, whole30
Tried this recipe?Mention @thebetteredblondie

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One Comment

  1. 5 stars
    We made this for supper last night and it was so good!! Our store didn’t have great looking mushroom caps so we used sliced mushrooms and served it over a baked potato. Loved the flavor of the cashew sauce with the meat and veggie combo!! Thank you for another delicious recipe that helps make our Whole 30 so much easier!

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