Stuffed Portobello Mushrooms have beef taco filling made with peppers, onions, taco seasonings, and lean ground beef. The mushroom caps are stuffed with the filling and topped with cheese for a low card dinner that’s easy to make.
If you’re craving tacos but want to skip all of the carbs in the tortillas, you should give these stuffed mushrooms a try. They have all the taco flavors but as a low-carb meal.
I like to make a ground beef taco filling with peppers, onions, and seasonings, but you can adapt this recipe for what you have on hand. So, if you prefer ground turkey, you can use that instead or switch up the peppers to change the flavor.
The mushrooms have a meaty texture that makes this a filling dinner. You won’t miss the tortillas! Eating low carb doesn’t have to be complicated, and these low carb stuffed mushrooms are a great meal to make if you’re looking for something simple and delicious.
Stuffed Portobello Mushroom Recipe
- Portobello mushroom caps
- Cooking spray
- Chopped onions
- Diced poblano peppers
- Minced garlic
- Lean ground beef
- Canned diced tomatoes
- Chili powder
- Dried parsley
- Salt and pepper
- Reduced-fat cheddar cheese
How to Make Taco Stuffed Portobello Mushrooms
First, you will need to prep the mushrooms. Gently wipe them clean with a paper towel or kitchen towel. You want to remove any dirt. Next, use a spoon to gently scrape out the mushroom’s gills.
Place the cleaned mushroom caps on a baking sheet and spray them with cooking spray. Broil them on low for about five minutes or until they are tender. Remove them from the oven and set them aside while you prepare the filling.
Spray a large skillet with cooking spray and heat it over medium heat. Add the onions and diced peppers to the pan and cook them for a few minutes or until they start to soften. Then add the garlic and cook it with the peppers for one minute.
Next add the ground beef to the pan and break it up as it cooks. Once it’s no longer pink, drain the excess grease from the pan.
Finally, add the tomatoes and seasonings to the beef mixture. Stir and bring the mixture to a simmer. Simmer it for about 10 minutes.
Divide the taco filling evenly among the mushroom caps. Top each mushroom with the cheese and serve.
Poblano peppers are green peppers that are not that spicy. They add a nice flavor to the filling, but you can use bell peppers instead if you can’t find them or don’t like them. Any color of bell pepper will work for this recipe.
If you have taco seasoning on hand, feel free to use that instead of the cumin and chili powder. You can use two to three teaspoons.
I’ve also made this recipe with ground turkey instead of ground beef, which works well.
You may have extra filling depending on how big your mushroom caps are. If you can’t fit all of the filling in the mushrooms, just serve it alongside the mushrooms.
You can prepare these taco-stuffed portobello mushrooms ahead and store them in the refrigerator for easy meal prep. They should keep well for two to three days in an airtight container.
Try this recipe for your next taco night. Whether you’re following a low-carb diet or not, they’re a really delicious way to get those taco flavors in a lighter, healthier meal. Enjoy!
More Taco Recipes You'll Enjoy
Low Carb Taco Stuffed Portobellos Recipe
- 4 large portobello caps
- 1 pound lean ground beef
- 1 14.5 ounce can diced tomatoes
- 1 clove garlic minced
- ¼ cup reduced fat cheddar cheese grated and divided
- ¼ cup poblano pepper diced
- 2 tablespoon onion chopped
- 1 teaspoon chile powder
- ½ teaspoon cumin
- ½ teaspoon dried parsley
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Cooking spray
- Preheat broiler on low. Clean mushrooms by removing stems and scrap out the dark brown gills using a spoon. Be gentle so you don’t break the mushroom. Place mushrooms on a aluminum foil lined baking sheet. Spray mushrooms with cooking spray. Broil for 3-5 minutes or until tender.
- Spray a large skillet with cooking spray and pre-heat to medium heat. Add onions and peppers. Cook for 2-3 minutes until they start to soften. Then add garlic for 1 minute. Add ground beef and cook for 4-5 minutes, stirring often and breaking ground beef into small pieces, and making sure ground beef is no longer pink. Drain fat.
- Reduce heat to medium low, add tomatoes, chile powder, cumin, parsley, salt and pepper. Mix well. Let simmer for 8-10 minutes.
- Add a quarter of the ground beef mixture to each mushroom (note depending on the size of your mushrooms, you may have extra filling and can serve that on the side). Add one ounce of cheese on each mushroom.
These Taco Stuffed Portobello Mushrooms have beef taco filling made with peppers, onions, taco seasonings, and lean ground beef and are so good!