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Philly Cheesesteak Stuffed Mushrooms

These Whole30 Philly Cheesesteak Stuffed Mushrooms are the ultimate comfort food made healthy. The flavors you love but without the dairy!
Course Main Course
Cuisine American
Keyword clean eating, dairy free, gluten free, keto, paleo, whole30
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 743kcal
Author Sara


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


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


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 :)


Calories: 743kcal | Carbohydrates: 13g | Protein: 63g | Fat: 44g | Saturated Fat: 17g | Cholesterol: 141mg | Sodium: 1071mg | Potassium: 1851mg | Fiber: 7g | Sugar: 9g | Vitamin A: 993IU | Vitamin C: 47mg | Calcium: 72mg | Iron: 8mg