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
- 300 g ground beef or turkey
- 1 packet taco seasoning
- ½ cup black beans drained and rinsed
- ½ cup shredded cheddar cheese
- ¼ cup sour cream optional
- ¼ 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.
