Taco stuffed keto portobello mushrooms
- 1½ tbsp 1½ tbsp chili powder
- ½ tbsp ½ tbsp ground cumin
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp garlic powder
- ½ tsp ½ tsp ground black pepper
- ¼ tsp ¼ tsp cayenne pepper
- ¼ cup 60 ml olive oil or avocado oil
- 1½ lbs 650 g ground beef or ground turkey
- 4 (12 oz.) 4 (325 g) portobello mushroom, stems and gills removedportobello mushrooms, stems and gills removed
- 1 cup (4 oz.) 240 ml (110 g) shredded cheddar cheese
- ¼ cup 60 ml sour cream
- 2 (8 oz.) 2 (230 g) tomato, choppedtomatoes, chopped
- 2 tbsp 2 tbsp fresh cilantro, chopped
- Add the taco seasoning ingredients to a small bowl and whisk to combine. Set aside.
- In a large skillet over medium heat, brown the ground beef in half of the olive oil, breaking up any clumps with the back of a wooden spoon. Cook about 7 to 10 minutes, until the beef is cooked through. Sprinkle with the taco seasoning and stir to combine well. Remove from heat.
- Preheat the oven to 375°F (190°C). Remove the stem and the gills from the mushrooms and brush the caps inside and out with the other half of the oil. Season with salt and pepper. Place the mushrooms in a large baking dish, bottoms up.
- Pile the beef into the mushroom caps and top with the cheese. Bake 15 to 18 minutes, until the cheese is melted and the mushrooms are tender.
- Remove from the oven and top with sour cream, chopped tomatoes and chopped cilantro. Serve hot.
It’s easy to make your own taco seasoning for a dish like this, but you can buy it too. Be sure to look at your labels and pick a taco seasoning that has no added fillers or sugar. It should just be the spices.
For the mushrooms, try to get large mushroom caps that have a good lip on them so that they will hold all the fillings. To remove the stems, simply grasp them and twist them; they usually come off quite easily. For the gills, scrape them out with a spoon. Then brush the mushrooms inside and out with a little oil and sprinkle with salt and pepper.
You can make this recipe with avocados as well. One medium avocado per person should suffice. You will want to scoop out some of the avocado flesh because the hole from the pit won’t be big enough to hold your taco filling. Simply scoop out the flesh with a spoon, leaving about ½ inch all around inside. You can mash the extra avocado flesh and use it as a guacamole topping.
So glad you enjoyed it!
I was a bit disappointed in the one eaten the same night it was made....the mushroom just didn't seem to add anything and even dulled the flavor of the stuffing.
But the reheated one was soooo much better! The seasoning in the meat had flavored the mushroom much better after sitting for two days in the frighted. Was really yummy upon reheating. Next time I make them I think I will bake them at a lower heat for longer to get the flavors to blend. May even add a bit of the taco seasoning right on the mushroom before adding the filling. So glad I had the second one because may never have made again based on the so so flavor the first night.
That's a great tip! Thank you for sharing.