Rethink Taco Night! Taco Stuffed Portobello Mushrooms are an easy weeknight dinner that the whole family loves. Perfect for a low carb diet plan and so easy to customize with your favorite ground meat and toppings.
Taco Stuffed Portobello Mushrooms
If your family is anything like mine then tacos are probably a basic staple in your household. While I am always up for a good taco, I know they aren’t always the lightest choice, which is why I LOVE this recipe for taco stuffed portobello mushrooms.
You get everything you love about tacos without all of the extra calories, carbs, and grains that come with both soft or hard shell tortillas. Now you never have to say no to taco night ever again!
Each mushroom is stuffed with seasoned ground chicken, warm melted cheese, and topped with pico, guacamole, and any other topping you want to add. It’s seriously taco filling heaven in these mushroom caps!
What Is A Portobello Mushroom?
A portobello mushroom is essentially a bigger and more mature version of the cremini mushroom. It can easily reach 5 inches in diameter, has a dark brown outer shell, and is packed with delicious flavor.
The large caps of portobello mushrooms makes them great for many things and are often used as a replacement for meat in sandwiches, topped on pizza, or mixed into pasta and casseroles.
While all of those are great uses for portobello mushrooms, I think it’s safe to say my favorite use for them is stuffing. The large caps are perfect to stuff them for a low carb dinner that doesn’t lack an ounce of flavor.
How To Make Stuffed Portobello Mushrooms
Stuffed taco mushrooms, while they look like a fancy entree you would find at a trendy restaurant, they are still extremely easy to make. Once you have your mushrooms all prepped and ready, everything comes together in a flash.
- Just heat a large cast-iron or another frying pan over medium-high heat.
- Once hot, add avocado oil and then chopped onions. Saute until onions soften and are fragrant.
- Add ground chicken, cook until most of the pink is gone. Add tomato paste, taco seasoning and water. Mix well and continue cooking until water is evaporated. Remove from heat and set aside.
- Place mushrooms on a baking sheet. Spray or rub each mushroom (both sides) with olive oil.
- Place cap side down. Fill caps with ground meat. Top with shredded cheese. Bake until the cheese is melted and beginning to brown and mushrooms feel tender in the center. Remove and top with guacamole, pico, and sliced scallions or cilantro, serve and Enjoy!
Tips For The Best Taco Stuffed Portobello Stuffed Mushrooms
- Pay attention when choosing your mushrooms. Go with ones that are firm and solid, not limp or slippery. Don’t be off-put by any wrinkled caps though, they actually pack a little more flavor than ones with smooth caps.
- Use a damp paper towel to gently wipe your mushrooms before preparing to cook with them.
- You can easily swap ground turkey, beef, pork or bison for the ground chicken.
- I like to use Pepper Jack cheese but Cheddar also works.
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Taco Stuffed Portobello Mushrooms are an easy weeknight dinner that the whole family loves! Perfect for a low carb diet plan and so easy to customize!
- 2 teaspoons avocado oil
- 2 Tablespoons finely chopped onion
- 1 pound ground chicken
- 1 Tablespoon tomato paste
- 4 Tablespoons taco seasoning
- 2 Tablespoons water
- 8 portabello mushrooms stems removed
- 6 ounces pepper jack cheese grated
- 1/2 cup pico de gallo
- 1/2 cup guacamole
- scallions or cilantro for serving
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Finely chop onion, measure 2 Tablespoons and set aside.
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Gently twist the stems off the mushrooms and discard (or chop up and add to the ground meat). Use a damp paper towel to wipe the caps clean. I like to leave in the gills but a lot of people prefer them removed. To remove, gently scrape out with a small spoon or paper towel.
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Grate cheese (or buy pre-grated).
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Prepare pico de gallo and guacamole (or use store-bought).
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Preheat oven to 425F.
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Heat a large cast iron or other frying pan over medium high heat. Once hot, add avocado oil and then chopped onions.
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Saute 3 to 4 minutes until onions begin to soften and are fragrant.
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Add ground chicken, cook, stirring frequently, 6 to 8 minutes, until most of the pink is gone. Add tomato paste, taco seasoning and water. Mix well and continue cooking an additional 3 to 4 minutes until water is evaporated. Remove from heat and set aside.
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Place mushrooms on baking sheet. If you have an elevated baking rack insert, use it. If you don't, no stress, place the mushrooms directly on the baking sheet.
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Spray or rub each mushroom (both sides) with olive oil. Place cap side down.
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Fill caps with ground meat. Top with shredded cheese.
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Bake for 15 to 18 minutes, until cheese is melted and beginning to brown and mushrooms feel tender in the center.
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Remove, top with guacamole, pico and sliced scallions or cilantro, serve and Enjoy!
Recipe Video
- Pay attention when choosing your mushrooms. Go with ones that are firm and solid, not limp or slippery. Don't be off-put by any wrinkled caps though, they actually pack a little more flavor than ones with smooth caps.
- Use a damp paper towel to gently wipe your mushrooms before preparing to cook with them.
- You can easily swap ground turkey, beef, pork or bison for the ground chicken.
- I like to use Pepper Jack cheese but Cheddar also works.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Update Notes: This recipe was originally published in April 2016 but was updated in July 2019 with edited photos, a video in the recipe card and more helpful recipe information.
Would this recipe be suitable to make ahead and freeze?
Hi Nancy, I wouldn’t recommend it as reheated (from frozen) mushrooms can become very watery and spongy. If you are looking to save time, you could batch cook the meat and freeze until ready to use and par-cook the mushrooms and just add the meat and toppings to them, pop in oven to heat through and melt cheese.