Taco Stuffed Portobello Mushrooms

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!

You all know that my family loves tacos and pretty much anything with taco seasoning. Well, a couple of weeks ago, I found myself with some leftover taco meat (ground chicken) and taco fixings but was just not up for a salad.

It occurred to me that not only had I not made these Taco Stuffed Portobellos in a long while, but even worse I realized that I’ve NEVER posted a stuffed portabello recipe of any kind.

Lunacy. I freaking love portabellos and actually use them all the time. I will change this and try to play catch up with some more tasty portabello recipes.

In the meantime, add this to your dinner plan. I remade it with the proper measurements to take pictures for you and even made a video. It’s so quick, so easy and sooooo good. Can’t wait to hear what you think!

NOTES:

• 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? Please give it a star rating below!

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: 387 kcal

Author: Alyssa Brantley

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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
• pico de gallo
• 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). 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 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!

Nutrition Facts

Taco Stuffed Portobello Mushrooms

Amount Per Serving

Calories 387 Calories from Fat 216

% Daily Value*

Total Fat 24g 37%

Saturated Fat 11g 55%

Cholesterol 135mg 45%

Sodium 544mg 23%

Potassium 1278mg 37%

Total Carbohydrates 9g 3%

Dietary Fiber 2g 8%

Sugars 5g

Protein 33g 66%

Vitamin A 12.4%

Vitamin C 2.9%

Calcium 32.9%

Iron 11.4%

* 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.