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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
close up of taco stuffed portobello mushroom topped with pico de gallo
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:
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.

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