Taco Stuffed Portobello Mushrooms

Taco night is back with these mouthwatering Taco Stuffed Portobello Mushrooms that give you all that flavor of having a taco but sparing you the carbs by replacing the tortilla with a mushroom.

Course Main Dish Recipes

Keyword main dish recipes, mushroom dishes, mushroom recipes, portobello recipes, stuffed mushrooms, taco recipes, Taco Tuesday

Prep Time 10

Cook Time 30

Total Time 40

Servings -6 Servings

Calories 522kcal

Author Melissa Coleman

Ingredients

3 Tablespoons Extra Virgin Olive Oil
6 Large Portobello Mushroom Caps stems and gills removed
1 lb. Ground Beef
2 –3 Tablespoons Taco Seasoning
½ Cup Water
10 oz. Four Cheese Mexican Blend finely shredded, divided
4 Green Onions green part only, finely sliced
½ Pint Grape Tomatoes washed and cut in quarters
1 Avocado seed and skin removed, cut into small chunks

Instructions

Preheat your oven to 375° F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat.
With a pastry brush, brush olive oil on the outside of each mushroom cap, and around the interior and edges. Set the finished caps on a lined baking sheet and set them aside.
Over medium-high heat, brown your ground beef in a large skillet until no longer pink inside. Carefully drain off excess fat and return to heat.
Add 2-3 tablespoons of 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.NOTE: My family loves taco seasoning but I am not a huge fan, every now and then I will leave it out altogether and this recipe is still just as delicious. The good thing about making your own homemade taco seasoning is that you can mix just what you like to fit your tastes.
Divide the seasoned beef among the 6 mushroom caps. Add approximately 1 oz. of shredded Mexican cheese to each cap and place the baking sheet on the middle rack of the preheated 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!

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