Taco-Stuffed Portobello Mushroom Caps

Taco-Stuffed Portobello Mushroom Caps

Category, DifficultyBeginner

Taco-Stuffed Portobello Mushroom Caps: These delicious low-carb stuffed Portobello mushroom caps are really easy to make and deliver a ton of flavour. Taco Tuesday will never be the same!

Prep Time10 minsCook Time25 mins
 3 tbsp extra virgin olive oil
 6 large Portobello mushroom caps, stems and gills removed
 450 g lean ground beef
 3 tbsp taco seasoning
 ½ cup water
 280 g mexican shredded cheese
 4 shallots (green onions). green part only, finely sliced
 1 cup cherry tomatoes, washed and cut in quarters
 1 avocado, seed and skin removed, cut into small chunks
1

Preheat oven to 190c and line a large, rimmed baking sheet with parchment paper.

2

With a pastry brush, brush olive oil on the outside of each mushroom cap, and around the interior and edges. Set finished caps on lined baking sheet and set aside.

3

Over medium-high heat, brown ground beef in a large skillet until no longer pink inside. Carefully drain off excess fat and return to heat.

4

Add 2-3 T. taco seasoning mix and ½ cup water to skillet. Stir to distribute taco seasoning evenly. Cook on medium-high heat for 5-7 minutes or until excess water cooks down, stirring occasionally. Remove from heat and cool for a couple of minutes.

5

Divide the seasoned beef among the 6 mushroom caps. Add approximately 30g of shredded Mexican cheese to each cap and place baking sheet on middle rack of pre-heated oven. Bake for approximately 15 minutes, or until cheese is melted. Remove from heat and cool for a couple of minutes before serving.

6

To serve, top with chopped tomatoes, avocado, remaining cheese, and green onions. Enjoy!

Nutrition Facts

Servings 5


Amount Per Serving
Calories 553
% Daily Value *
Total Fat 36.48g57%
Total Carbohydrate 15.63g6%
Protein 42.86g86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 3 tbsp extra virgin olive oil
 6 large Portobello mushroom caps, stems and gills removed
 450 g lean ground beef
 3 tbsp taco seasoning
 ½ cup water
 280 g mexican shredded cheese
 4 shallots (green onions). green part only, finely sliced
 1 cup cherry tomatoes, washed and cut in quarters
 1 avocado, seed and skin removed, cut into small chunks

Directions

1

Preheat oven to 190c and line a large, rimmed baking sheet with parchment paper.

2

With a pastry brush, brush olive oil on the outside of each mushroom cap, and around the interior and edges. Set finished caps on lined baking sheet and set aside.

3

Over medium-high heat, brown ground beef in a large skillet until no longer pink inside. Carefully drain off excess fat and return to heat.

4

Add 2-3 T. taco seasoning mix and ½ cup water to skillet. Stir to distribute taco seasoning evenly. Cook on medium-high heat for 5-7 minutes or until excess water cooks down, stirring occasionally. Remove from heat and cool for a couple of minutes.

5

Divide the seasoned beef among the 6 mushroom caps. Add approximately 30g of shredded Mexican cheese to each cap and place baking sheet on middle rack of pre-heated oven. Bake for approximately 15 minutes, or until cheese is melted. Remove from heat and cool for a couple of minutes before serving.

6

To serve, top with chopped tomatoes, avocado, remaining cheese, and green onions. Enjoy!

Taco-Stuffed Portobello Mushroom Caps