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Mexican Taco-Stuffed Mushrooms
Kathie Clane

Mexican Taco-Stuffed Mushrooms

Delicious Mexican Taco-Stuffed Mushrooms filled with seasoned meat, black beans, and cheese – a low-carb, flavorful dish!
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Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Mexican
Calories: 402
Ingredients Method Notes

Ingredients
  

  • 8 large portobello mushroom caps
  • 300 g 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.