Taco night is back with these delicious stuffed mushrooms. Ditch the high-carb tortillas and amp up your nutrition by using vegetables stuffed with seasoned ground beef and topped with cheese and sour cream. Pro tip! This recipe also works well with avocado halves.
March 25 2019 recipe & photo by Carolyn Ketchum, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
Taco night is back with these delicious stuffed mushrooms. Ditch the high-carb tortillas and amp up your nutrition by using vegetables stuffed with seasoned ground beef and topped with cheese and sour cream. Pro tip! This recipe also works well with avocado halves.
USMetric
4 servingservings
Ingredients
Taco seasoning
- 1½ tbsp 1½ tbsp chili powder
- ½ tbsp ½ tbsp ground cumin
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp garlic powder
- ½ tsp ½ tsp ground black pepper
- ¼ tsp ¼ tsp cayenne pepper
Portobellos
- ¼ cup 60 ml olive oil or avocado oil
- 1½ lbs 650 g ground beef or ground turkey
- 4 (12 oz.) 4 (325 g) portobello mushroom, stems and gills removedportobello mushrooms, stems and gills removed
- 1 cup (4 oz.) 240 ml (110 g) shredded cheddar cheese
Topping
- ¼ cup 60 ml sour cream
- 2 (8 oz.) 2 (230 g) tomato, choppedtomatoes, chopped
- 2 tbsp 2 tbsp fresh cilantro, chopped
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
Add the taco seasoning ingredients to a small bowl and whisk to combine. Set aside.
In a large skillet over medium heat, brown the ground beef in half of the olive oil, breaking up any clumps with the back of a wooden spoon. Cook about 7 to 10 minutes, until the beef is cooked through. Sprinkle with the taco seasoning and stir to combine well. Remove from heat.
Preheat the oven to 375°F (190°C). Remove the stem and the gills from the mushrooms and brush the caps inside and out with the other half of the oil. Season with salt and pepper. Place the mushrooms in a large baking dish, bottoms up.
Pile the beef into the mushroom caps and top with the cheese. Bake 15 to 18 minutes, until the cheese is melted and the mushrooms are tender.
Remove from the oven and top with sour cream, chopped tomatoes and chopped cilantro. Serve hot.
Tips
It’s easy to make your own taco seasoning for a dish like this, but you can buy it too. Be sure to look at your labels and pick a taco seasoning that has no added fillers or sugar. It should just be the spices.
For the mushrooms, try to get large mushroom caps that have a good lip on them so that they will hold all the fillings. To remove the stems, simply grasp them and twist them; they usually come off quite easily. For the gills, scrape them out with a spoon. Then brush the mushrooms inside and out with a little oil and sprinkle with salt and pepper.
You can make this recipe with avocados as well. One medium avocado per person should suffice. You will want to scoop out some of the avocado flesh because the hole from the pit won’t be big enough to hold your taco filling. Simply scoop out the flesh with a spoon, leaving about ½ inch all around inside. You can mash the extra avocado flesh and use it as a guacamole topping.
You might also like
- ★4.80|30 m|EasyKeto Tex-Mex casserole
- ★4.75|30 m|EasyLow carb beef enchiladas
- ★4.84|50 m|MediumItalian keto meatballs with mozzarella cheese
- ★4.86|55 m|EasyStuffed low carb cabbage casserole
- ★4.75|30 m|MediumBacon-wrapped keto burgers
- ★5.00|108 m|MediumCarne asada with avocado salad
- ★4.82|75 m|ChallengingLow carb cauliflower lasagna
- ★4.86|40 m|MediumKeto hamburger patties with creamy tomato sauce and fried cabbage
- ★4.82|40 m|MediumKeto "Swedish" meatballs in gravy
- ★4.88|50 m|EasySteak and veggie kebabs
- ★4.77|70 m|MediumKeto meat pie
- ★4.76|35 m|MediumKeto cheeseburger
- ★4.86|50 m|MediumLow carb Zoodles Bolognese
- ★4.77|40 m|MediumLow carb eggplant pizza
- ★4.85|35 m|EasyKeto chicken fajita bowl
- ★4.79|50 m|MediumKeto beef ramen
- ★4.90|60 m|ChallengingKeto chicken Alfredo pasta
- ★4.85|45 m|EasyKeto cauliflower chicken Alfredo
- ★4.81|30 m|EasyKeto Asian cabbage stir-fry
- ★4.78|15 m|EasyKeto baked eggs
- ★4.84|40 m|EasyKeto harvest pumpkin and sausage soup
- ★4.81|55 m|MediumKeto zucchini lasagna
←
→
DD+ MEMBERSHIP
Want to lose weight and improve your health? Try a ketogenic (keto), low-carb,or high-protein diet. Stay on track by following our nutritionally reviewed meal plans.
Whether you’re looking for high-protein, strict keto, or liberal low-carb recipes, here you’ll find tons of tasty recipes to choose from. Discover our wide range of healthy recipes.
There are many thoughts and ideas about what foods are and aren’t part of a healthy diet. Learn more about what foods you can expect from our recipes.
💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
7 comments
1
Julie
April 2 2019
This was good. i’ll make lettuce wraps with the leftover filling.
- 1 comment removed
3
Debora
June 18 2019
(1/5 for 3 servings)
4
Vera
June 18 2019
Very tasty! Definitely will make again, next time filling the mushroom with Italian meat sauce.
- 1 comment removed
6
csiegbahn
June 28 2020
This is so good!
Reply: #7
7
Reply to comment #6 by csiegbahn
Kerry Merritt Team Diet Doctor
June 28 2020
This is so good!
So glad you enjoyed it!
8
DEBORAH
December 15 2020
I made a pair of these for myself to cover two meals....one the same night and the second stored in the frig and reheated for lunch today.
I was a bit disappointed in the one eaten the same night it was made....the mushroom just didn't seem to add anything and even dulled the flavor of the stuffing.
But the reheated one was soooo much better! The seasoning in the meat had flavored the mushroom much better after sitting for two days in the frighted. Was really yummy upon reheating. Next time I make them I think I will bake them at a lower heat for longer to get the flavors to blend. May even add a bit of the taco seasoning right on the mushroom before adding the filling. So glad I had the second one because may never have made again based on the so so flavor the first night.
Reply: #9
9
Reply to comment #8 by DEBORAH
Kristin Parker Team Diet Doctor
December 15 2020
I made a pair of these for myself to cover two meals....one the same night and the second stored in the frig and reheated for lunch today.
I was a bit disappointed in the one eaten the same night it was made....the mushroom just didn't seem to add anything and even dulled the flavor of the stuffing.
But the reheated one was soooo much better! The seasoning in the meat had flavored the mushroom much better after sitting for two days in the frighted. Was really yummy upon reheating. Next time I make them I think I will bake them at a lower heat for longer to get the flavors to blend. May even add a bit of the taco seasoning right on the mushroom before adding the filling. So glad I had the second one because may never have made again based on the so so flavor the first night.That's a great tip! Thank you for sharing.
