Portobello Mushroom Caps with Taco Fixings
Have you expanded your menu to include portobello mushrooms? If you haven’t, you really should. They are a substitute for meaty alternatives and just as enjoyable. This recipe just so happens to include portobello mushrooms and delicious taco meat.
We’ve topped these delicious low-carb stuffed Portobello mushroom caps with taco fixings. This makes for an easy dinner that delivers a ton of great flavor. Taco Tuesday will never be the same!
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, plus it will remove the residual grit that can sometimes accumulate there.
For the taco seasoning, you can use either your favorite store bought taco seasoning (we prefer gluten free taco seasoning) or mix up our homemade taco seasoning that can be stored in an airtight container for up to six months.
Line a rimmed baking sheet with parchment paper. 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.
As you work through the recipe below, you’ll stuff the mushroom caps with taco meat and fillings that make every bite worth savoring.
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