Taco Stuffed Portobello Mushrooms

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.

1. Just heat a large cast-iron or another frying pan over medium-high heat.
2. Once hot, add avocado oil and then chopped onions. Saute until onions soften and are fragrant.
3. 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.
4. Place mushrooms on a baking sheet. Spray or rub each mushroom (both sides) with olive oil.
5. 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.

More Great Mexican Inspired Dishes To Make This Week!

Mexican Breakfast Bowl

Instant Pot Chicken Taco Soup

Dairy-Free Avocado Crema

Vegan Black Bean Tacos

Vegetarian Fajita Fritatta

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Taco Stuffed Portobello Mushrooms

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

 

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!

Course: Mains

Cuisine: Mexican

Keyword: keto stuffed mushrooms, low carb taco recipe, stuffed portobello mushroom recipe

Servings: 4 servings

Calories: 451 kcal

Author: Alyssa Brantley

5 from 6 votes

Print

Ingredients

• 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

Instructions

To Prepare:

1. Finely chop onion, measure 2 Tablespoons and set aside.

2. 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.

3. Grate cheese (or buy pre-grated).
4. Prepare pico de gallo and guacamole (or use store-bought).

To Cook:

1. Preheat oven to 425F.
2. Heat a large cast iron or other frying pan over medium high heat. Once hot, add avocado oil and then chopped onions.

3. Saute 3 to 4 minutes until onions begin to soften and are fragrant.

4. 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.
5. 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.
6. Spray or rub each mushroom (both sides) with olive oil. Place cap side down.
7. Fill caps with ground meat. Top with shredded cheese.
8. Bake for 15 to 18 minutes, until cheese is melted and beginning to brown and mushrooms feel tender in the center.
9. Remove, top with guacamole, pico and sliced scallions or cilantro, serve and Enjoy!

Recipe Video

NOTES:

• 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.

Nutrition Facts

Taco Stuffed Portobello Mushrooms

Amount Per Serving (2 Stuffed Mushroom Caps)

Calories 451 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 12g75%

Cholesterol 135mg45%

Sodium 746mg32%

Potassium 1430mg41%

Carbohydrates 16g5%

Fiber 5g21%

Sugar 8g9%

Protein 35g70%

Vitamin A 800IU16%

Vitamin C 7.1mg9%

Calcium 333mg33%

Iron 2.2mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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.