These Mexican inspired stuffed mushrooms are one delicious and easy weeknight dinner that the whole family will love. Taco seasoned ground beef and vegetables are loaded onto portobello mushrooms, topped with cheese and baked to perfection. This is one tasty recipe that's sure to be on repeat!
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I will never say no to Mexican food, and these taco stuffed mushrooms tick all the right boxes. A little bit spicy and loaded with bold flavors, they are a great addition to an family weeknight dinner.
Ground beef and fresh vegetables are cooked with taco seasoning, and then piled high on top of portobello mushrooms and topped with cheese before being baked. Simple to make, and most of the cooking time is hands off.
If you love Mexican food, but don't love all of the fat and calories, then this veggie loaded recipe comes guilt free!
Be sure to try my Air Fryer Stuffed Mushrooms and Portobello Mushrooms with Ricotta & Stilton too!
Why you will love this recipe!
- Healthy: Low in calories and carbs and high in protein, these taco stuffed mushrooms are loaded with lots of fresh veggies.
- Easy: Just cook up the taco beef filling, load up the mushrooms and bake. You'll easily have these on the table in less than 40 minutes.
- Simple ingredients: Made with everyday ingredients that are easy to source, this recipe won't break the bank.
- Dietary info: These Mexican stuffed portobello mushrooms are keto friendly and gluten-free.
Ingredients
- Vegetables: Onion, red bell pepper, tomato and a jalapeno pepper. Dice everything finely so that the ingredients combine easily and are easily stackable on the mushrooms.
- Beef: I used lean ground beef to reduce the fat in this recipe, but you can use regular if you prefer.
- Taco Seasoning: I used an Old El Paso packet of taco seasoning, but you can use your favorite brand, or your homemade mix.
- Portobello Mushrooms: Portobello mushrooms are great for stuffing as they have a large flat surface area.
- Cilantro: Chopped cilantro adds a nice herby freshness. If you don't like cilantro, you can use parsley.
- Cheese: I used a Mexican blend of shredded cheese to top each mushroom.
How to make taco stuffed mushrooms
Be sure to scroll down for the full recipe!
- Cook the beef and vegetables in a skillet (photo 1).
- Stir in the taco seasoning and cilantro (photo 2).
- Prep the portobello mushrooms (photo 3).
- Top each mushroom with the beef and vegetable filling and top with cheese (photo 4).
- Bake (photo 5).
Recipe Variations
These taco stuffed mushrooms are pretty delicious as they are, but you can easily adapt the recipe to suit your tastes.
- Use a different meat. These work great with other ground meats like turkey, chicken or lamb. Make them vegetarian by using Beyond Meat.
- Use different veggies. Use other veggies in the taco filling. Corn, spinach or peas are all great additions.
- Stuff something else! Not a fan of mushrooms? You can use this filling to stuff zucchini or place in lettuce leaves. You can also use it right in tacos, quesadillas, or anything else you fancy!
Frequently Asked Questions
Yes! The stuffed mushrooms can be cooked in the air fryer rather than the oven if you prefer. Set the air fryer to 360F / 180c and cook for 10 to 15 minutes.
Stuffed mushrooms are a great crowd pleasing appetizer, and this Mexican variation is no different. Rather than use portobello mushrooms, stuff smaller cremini mushrooms for a finger food option at a party.
Wipe, don't wash the mushrooms. They are very absorbent and will take on water which will make them soggy, just wipe them gently with a damp cloth. I also like to peel off the outside skin of them before removing the stem and gills.
Serving Suggestions
These keto taco stuffed mushrooms are great with so many sides! Serve them up with salsa, guac and sour cream, alongside veggie, rice or potato sides. Try them with some of these favorites:
Make Ahead, Storage and Reheating
You can make the taco beef and vegetable filling ahead of time and keep it stored covered in the fridge for 3 to 4 days. It will also freeze well, just thaw it out before reheating it and loading the mushrooms.
Once cooked, the stuffed mushrooms are best enjoyed straight away, but leftovers will keep well for a day or two and can be reheated in the oven at 360F / 180c for 10 minutes to warm through.
Recipe Notes and Tips
- Dice the vegetables fairly small. This will make it easier when you top the mushrooms.
- Remove the stalk and the gills of the mushrooms. This will help to form a bowl for the taco filling to sit in.
- Place the filling in the centre of the mushrooms, and let it spread to the outside. Don't load up the edges of the mushrooms, as they will shrink during cooking.
These keto taco stuffed mushrooms are the perfect treat for your next Mexican night! Full of flavor and so easy to make, every bite is so delicious, I just know you are going to love them!
More Mexican Recipes
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Mexican Taco Stuffed Portobello Mushrooms
Ingredients
- 1 tablespoon oil
- 1 onion (finely diced)
- 1 red bell pepper (finely diced)
- 1 tomato (finely diced)
- 1 jalapeno pepper (finely diced)
- 8 ounces lean ground beef (255g)
- salt and pepper
- 1 packet taco seasoning (2 tablespoons / 24g)
- ¼ cup fresh cilantro (finely chopped) (4 tablespoons)
- 4 portobello mushrooms
- ½ cup shredded cheese (I used a Mexican blend) (or as much as you'd like to top!)
Instructions
- Dice the onion, bell pepper, tomato and jalapeno.
- Preheat the oven to 390F / 200c.
- Add the oil to a large skillet and set on a medium high heat.
- Once the oil is hot, add the diced veggies and ground beef to the skillet. Season with a little salt and pepper, but not too much as we will be adding seasoning later, just a couple of pinches.
- Cook for 5 to 10 minutes til the veggies soften and the beef is cooked through.
- Stir in the taco seasoning and cook for another minute or tow, stirring to make sure everything is well combined.
- Take the skillet off of the heat and stir in the chopped cilantro. Set to one side.
- Peel away the skin of the mushrooms and remove the stalks. Use a spoon to carefully scrape out the gills.
- Place the mushrooms on a foiled lined baking sheet and spoon the taco beef and vegetable mixture on top. Pile it high and top with the shredded cheese, push the cheese gently into the mixture so that it stays in place.
- Place the mushrooms in the pre heated oven for 15 to 20 minutes. If you want to brown the cheese further, you can finish it off under the broiler.
Notes
- Dice the vegetables fairly small. This will make it easier when you top the mushrooms.
- Remove the stalk and the gills of the mushrooms. This will help to form a bowl for the taco filling to sit in.
- Place the filling in the centre of the mushrooms, and let it spread to the outside. Don't load up the edges of the mushrooms, as they will shrink during cooking.
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