Taco stuffed portobello mushrooms
- 1½ tbsp 1½ tbsp chili powder
- ½ tbsp ½ tbsp ground cumin
- 1 tsp 1 tsp dried oregano
- ¾ tsp ¾ tsp salt
- ½ tsp ½ tsp garlic powder
- ½ tsp ½ tsp pepper
- ¼ tsp ¼ tsp cayenne pepper
- 1 lb 450 g ground beef
- 4 4 portobello mushroom, stems and gills removedportobello mushrooms, stems and gills removed
- 4 tbsp 4 tbsp olive oil or avocado oil
- 4 oz. 110 g cheddar cheese, sliced or shredded
- ¼ cup 60 ml sour cream
- 2 2 tomato, choppedtomatoes, chopped
- 2 tbsp 2 tbsp fresh cilantro, chopped
- Add all 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). Brush the mushroom caps inside and out with a little oil and season with salt and pepper. Place them open side up in a large baking dish.
- 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 and top with sour cream, chopped tomatoes and chopped cilantro. Serve hot.
Ground beef is a mainstay of healthy low-carb diets and there is so much you can do with it. Adding a little taco seasoning revs up the flavor and makes it appeal to the whole family. It’s easy to make your own taco seasoning for a dish like this, but you can buy it too. Just 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 it and twist; they usually come out quite easily. For the gills, just 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 do this same recipe with avocados as well. Two ripe avocados split in half would 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 chop the extra avocado flesh and sprinkle it over the cooked tacos.
Taco meat is so versatile and stuffing it into vegetables makes it a highly nutritious meal that the whole family loves.