These Mexican Taco-Stuffed Mushrooms are the perfect fusion of savory flavors, combining tender mushrooms with taco-seasoned ground meat, black beans, and melted cheese. A low-carb, keto-friendly dish that’s bursting with vibrant Mexican flavors, ideal for a quick weeknight meal or as a delicious party appetizer!
Recipe Tips and Tricks:
- Use large, sturdy mushrooms like portobello or cremini to hold the filling.
- Make sure to remove all the mushroom stems before filling to create enough space for the taco stuffing.
- For an extra crispy topping, sprinkle some crushed tortilla chips on top before baking.
- If you’re making ahead, prep the filling and stuff the mushrooms just before baking for a fresh and hot dish.
Why You’ll Love This Recipe:
This dish is a fantastic blend of rich, earthy mushrooms and flavorful taco seasoning. It offers all the classic Mexican flavors without the carbs, making it a healthier alternative to traditional tacos. The savory filling is satisfying and comforting, while the mushrooms provide a juicy and tender texture that pairs perfectly with the bold toppings like cheese and sour cream. Plus, it’s an ideal meal for meal prep or serving at parties, where it’s sure to impress guests with its unique twist on taco night!
Mexican Taco-Stuffed Mushrooms
Delicious Mexican Taco-Stuffed Mushrooms filled with seasoned meat, black beans, and cheese – a low-carb, flavorful dish!
Ingredients
- 8 large portobello mushroom caps
- 300g ground beef (or turkey)
- 1 packet taco seasoning
- 1/2 cup black beans, drained and rinsed
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream (optional)
- 1/4 cup diced tomatoes (optional)
- Fresh cilantro (for garnish)
- 1 tablespoon olive oil
Instructions
- Prep the Mushrooms: Preheat your oven to 375°F (190°C). Clean the mushrooms with a damp cloth and remove the stems. Gently scrape out the gills to make space for the filling.
- Cook the Filling: Heat the olive oil in a pan over medium heat. Add the ground meat and cook, breaking it apart with a spatula. Once browned, stir in the taco seasoning and black beans. Cook for another 3-4 minutes until everything is well combined.
- Stuff the Mushrooms: Place the mushroom caps on a baking sheet. Spoon the taco mixture into each mushroom, pressing gently to fill. Top with shredded cheese.
- Bake: Place the mushrooms in the preheated oven and bake for 20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
- Serve: Garnish with sour cream, diced tomatoes, and cilantro for a fresh touch. Serve warm.
Notes
- For a bit of heat, add some diced jalapeños to the filling. If you prefer a richer flavor, a drizzle of homemade salsa verde or guacamole on top will elevate the dish.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 402Total Fat 25gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 12gCholesterol 89mgSodium 698mgCarbohydrates 15gFiber 5gSugar 4gProtein 30g
The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes:
- Mushrooms: Opt for larger mushroom caps that can hold the filling without breaking apart. Portobello mushrooms are a great choice for a hearty, meaty texture.
- Ground Meat: You can use beef, turkey, or even plant-based alternatives if you want a vegetarian version.
- Seasoning: Taco seasoning adds a burst of Mexican flavor. Feel free to adjust the spice level by adding jalapeños or hot sauce to the filling.
- Cheese: Shredded cheddar or Mexican blend cheese works best for melting and adding that rich, gooey texture.
- Beans: Black beans are a fantastic addition, adding fiber and protein while enhancing the taco flavors.
Variations and Substitutions:
- Vegetarian Option: Replace the meat with a mixture of beans, corn, and diced bell peppers for a plant-based version.
- Cheese Swap: Try using goat cheese or cotija for a tangier, creamier finish. For a dairy-free option, use a plant-based cheese substitute.
- Toppings: For a fresh crunch, top with diced tomatoes, cilantro, or a squeeze of lime before serving.
- Low-Carb Option: You can skip the beans for a more keto-friendly dish or use a cauliflower-based stuffing instead of traditional rice.
Storage Options:
- Refrigeration: Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Freezing: Freeze the stuffed mushrooms after baking. Place them on a baking sheet to freeze individually, then store them in a freezer-safe bag for up to 3 months. Reheat from frozen or bake directly.
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