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!
Preheat oven to 190c and line a large, rimmed baking sheet with parchment paper.
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.
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.
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.
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.
To serve, top with chopped tomatoes, avocado, remaining cheese, and green onions. Enjoy!
Servings 5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Preheat oven to 190c and line a large, rimmed baking sheet with parchment paper.
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.
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.
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.
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.
To serve, top with chopped tomatoes, avocado, remaining cheese, and green onions. Enjoy!
