Mexican Taco Stuffed Portobello Mushrooms

A taco stuffed mushroom topped with cheese.

Mexican Taco Stuffed Portobello Mushrooms

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.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 30

Total Time 40

Servings stuffed mushrooms

Calories 183kcal

Author Slow The Cook Down

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.

Nutrition