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.
Taco-Stuffed Portobello Mushroom Caps
- 6 large Portobello mushroom caps, stems and gills removed
- 3 tablespoons extra virgin olive oil
- 1 pound ground beef
- 2–3 tablespoons taco seasoning
- 1/2 cup water
- 10 ounces four cheese Mexican-blend, finely shredded
- 4 green onions, green part only, finely sliced
- 1/2 pint grape tomatoes, washed and cut in quarters
- 1 avocado, seed and skin removed, cut into small chunks
Yield: 6 servings, Total Prep Time: 30 minutes
- Preheat oven to 375 degrees.
- 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.
- 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 tablespoons taco seasoning mix and 1/2 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 1 ounce of shredded Mexican cheese to each cap and top with sliced green onions.
- Place baking sheet on middle rack of oven and bake for approximately 15 minutes, until cheese is melted. Remove from heat and cool for a couple of minutes before serving.
- To serve, top with chopped tomatoes, avocado, additional cheese, and green onions. For added crunch, serve with baked sweet potato chips.