Mini Taco Stuffed Portobellos

If you're looking to indulge in a flavorful dish that adds a unique twist to your typical taco night, look no further than Mini Taco Stuffed Portobellos. This innovative recipe merges the earthy, meaty texture of portobello mushrooms with a savory, spiced taco filling, creating a delicious option that caters to both taco enthusiasts and health-conscious eaters alike. Perfect for weeknight dinners, festive gatherings, or even as a wholesome snack, these stuffed mushrooms are a versatile addition to any meal plan.

Discover a delicious twist on taco night with Mini Taco Stuffed Portobellos! These savory mushrooms are filled with a flavorful taco mixture, offering a low-carb, high-protein option perfect for family dinners or gatherings. Enjoy the earthy texture of portobellos paired with spiced ground beef or turkey, black beans, and a medley of fresh ingredients. Easy to prepare and versatile, this dish is not only satisfying but also nutritious, making it a must-try for health-conscious food lovers!

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Ingredients

8 large portobello mushrooms, stems removed

1 lb ground beef (or ground turkey, for a leaner option)

1 small onion, finely chopped

2 cloves garlic, minced

1 packet taco seasoning (about 1 oz)

1 cup canned black beans, rinsed and drained

1 cup corn (fresh or frozen)

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheddar cheese (or a dairy-free alternative)

1/2 cup sour cream (or Greek yogurt)

1/4 cup fresh cilantro, chopped (for garnish)

Avocado slices (for serving)

Lime wedges (for serving)

Olive oil

Salt and pepper to taste

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C).

Prepare Portobellos: Gently wipe the portobello caps with a damp paper towel to clean them. Brush both sides with olive oil and place them on a baking sheet, gill side up.

Cook the Filling: In a large skillet over medium heat, add a drizzle of olive oil. Once hot, sauté the onion until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional 1 minute.

Add Meat and Seasoning: Incorporate the ground beef (or turkey) into the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain any excess fat, then stir in the taco seasoning, black beans, corn, and diced tomatoes. Cook for an additional 2-3 minutes until everything is heated through.

Stuff the Mushrooms: Fill each portobello cap generously with the taco mixture. Top each with a sprinkle of shredded cheddar cheese.

Bake: Place the stuffed portobellos in the preheated oven and bake for about 20 minutes, or until the cheese is melted and bubbly and the mushrooms are tender.

Serve: Remove from the oven and let cool slightly. Serve warm topped with a dollop of sour cream, fresh cilantro, avocado slices, and lime wedges on the side for squeezing.

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4