Great entrée or appetizer – option for vegetarians included.
These low-carb taco-stuffed portobello mushrooms are really easy to make and deliver a ton of great flavor. Taco Tuesday may never be the same! Although we enjoy tacos with this mushroom stuffing too!
Flexible Uses for Taco Stuffing
This seasoned ground beef or ‘Beyond Beef‘ can be used in any way that you might also use round beef, including:
- Stuffed Mushrooms –
- large portobellos for dinner entree or side dish
- small mushroom caps for finger food appetizers
- Taco Shells
- Taco Salads
- Chili – just add a little of your favorite broth. Use mushroom broth for the vegetarian version
- Nacho toppings
If you have picky eaters who are determined to have their tacos, you can use this taco stuffing for taco shells as well. My son likes both, so we made extra so that he could load his tacos and also enjoy the variation with the portobello mushrooms.
Serving Ideas for Taco-Stuffed Portobello Mushrooms
- Place the entire baked taco-stuffed mushroom on bread to make a different kind of portobello mushroom sandwich
- Serve stuffed portobello mushroom as an entreé with a side of any one or more of these:
How to Make Taco-Stuffed Portobello Mushrooms
To prepare the mushroom caps, gently remove stems by hand. Then, scoop out the gills with a spoon and discard. This will give you more room to add your toppings, plus it will remove the residual grit that can sometimes accumulate there.
For the taco seasoning, you can use either your favorite prepared blend or make up a batch of this super easy homemade version that can be stored in an airtight container for up to six months.
This recipe uses fresh green onions, which we grow in our garden. However you can also top with chives or use your favorite onions instead. If you want to know more about the difference between chives vs green onions vs spring onions this should help.
You can also use garlic or onion chives from your yard or garden, especially plentiful in spring.
Alternate Ideas and Notes
- Grill portobellos over grill or stovetop grill pan instead of in the oven.
- Substitute a finely chopped or diced veggie mixture for the beef or substitute meat using whatever vegetables you have on hand.
- Substitute the ground beef for grilled steak fajitas.
Taco flavored beef (or vegetarian 'beyond meat').
- 6 large Portobello mushroom caps, stems and gills removed
- 3 T. extra virgin olive oil
- 1 lb. ground beef (for vegetarian, substitute Beyond Meat bulk)
- 2–3 Tbsp Taco seasoning
- ½ c. water
- 10 oz. four cheese Mexican-blend, finely shredded
- 4 green onions, green part only, finely sliced
- ½ pint grape tomatoes, washed and cut in quarters
- 1 avocado, seed and skin removed, cut into small chunks
- Sides (optional)
1.Preheat oven to 375 degrees.
2.Line a rimmed baking sheet with parchment paper. With a pastry brush, brush olive oil on outside of each mushroom cap, and around the interior and edges. Set finished caps on lined baking sheet and set aside.
3.Over medium-high heat, brown ground beef in a large skillet until no longer pink inside. Carefully drain off excess fat and return to heat.
4.Add 2-3 T. taco seasoning mix and ½ cup water to skillet. Stir to distribute taco seasoning evenly. Cook on medium-high heat for 5-7 minutes or until excess water cooks down, stirring occasionally. Remove from heat and cool for a couple of minutes.
5.Divide the seasoned beef among the 6 mushroom caps. Add approximately 1 oz. of shredded Mexican cheese to each cap and top with sliced green onions.
6.Place baking sheet on middle rack of oven and bake for approximately 15 minutes, until cheese is melted. Remove from heat and cool for a couple of minutes before serving.
7.To serve, top with chopped tomatoes, avocado, additional cheese, and green onions. For added crunch, serve with baked sweet potato chips.
We’d love to hear how your meal turns out and feel free to send pictures of it too!