Recipe for Taco Stuffed Portobello Mushroom Caps
Ingredients:
1 lb. lean ground beef
6 large Portobello mushroom caps, stems and gills removed
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
3 tbsp. extra virgin olive oil
2-3 tbsp. taco seasoning
½ cup water
Additional Topping (optional):
Salsa
Tip: To prepare the mushroom caps, gently remove stems by hand. Then scoop out the gills with a spoon and discard. This will give you more room to add your toppings. It will also remove any residual grit.
Directions:
1. Preheat oven to 375° F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat.
2. With a pastry brush, brush olive oil on 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 tablespoons taco seasoning mix and ½ cup water to skillet. Stir to distribute taco seasoning evenly.
5. 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.
6. Divide the seasoned beef among the 6 mushroom caps. Add approximately 1 oz. of shredded Mexican cheese to each cap and place baking sheet on middle rack of preheated oven.
Bake for approximately 15 minutes or until cheese is melted. Remove from heat and cool for a couple of minutes before serving.
7. Top with chopped tomatoes, avocado, remaining cheese, and green onions to serve. You can also add your favorite salsa, if desired.
Additional Info:
Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 4-6
These stuffed portobello mushroom caps served with a side salad make a quick and healthy meal.
Enjoy this Taco Stuffed Portobello Mushroom Caps recipe!
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