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