Ground Beef Taco Stuffed Portobello Mushrooms: A Delightful Twist on Tacos

Turn your taco night into something extraordinary with these Ground Beef Taco Stuffed Portobello Mushrooms. Combining the savory flavors of taco-seasoned beef with the earthy taste of portobello mushrooms, this dish is a perfect low-carb alternative to traditional tacos. It’s not only delicious but also visually appealing, making it a hit at family dinners and gatherings.

I remember the first time I made these Ground Beef Taco Stuffed Portobello Mushrooms. My husband was skeptical at first, being a traditional taco lover, but one bite was all it took to win him over. The kids were excited by the fun presentation, and I loved how easy it was to prepare a healthy meal that everyone enjoyed. Now, it’s one of our favorite recipes for taco night, combining our love for tacos with a nutritious twist.

Why These Ground Beef Taco Stuffed Portobello Mushrooms?

Healthy and Low-Carb: Perfect for those looking to enjoy tacos without the carbs from tortillas.
Packed with Flavor: Taco-seasoned ground beef, combined with fresh vegetables and melted cheddar, offers a burst of flavors.
Easy to Prepare: Simple steps make this dish a breeze to put together, ideal for busy weeknights.
Versatile and Customizable: Easily adjust the ingredients to suit your taste or dietary preferences.

Ingredients

For the Stuffed Mushrooms:

6 portobello mushrooms, stems and gills removed
1 pound (450 grams) ground beef
2 tablespoons (30 ml) olive oil, divided
1 onion, diced
1 red bell pepper, diced
4 garlic cloves, minced
3 tablespoons (45 grams) taco seasoning
1 (15-ounce) can (425 grams) tomato sauce
1 cup (150 grams) frozen corn
1 cup (170 grams) black beans, cooked
8 ounces (225 grams) cheddar cheese, grated
Salt, to taste
Pepper, to taste
Fresh herbs for garnish (optional)

Directions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Mushrooms: Clean the mushroom caps by removing the stems and scraping out the gills with a spoon. Arrange the caps on a baking sheet, brush with 1 tablespoon of olive oil, and season with salt and pepper. Set aside.
Cook the Ground Beef: In a sauté pan over medium heat, brown the ground beef. Once cooked, remove from the pan and drain any excess fat.
Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the pan. When hot, add the diced onions and bell peppers. Season with salt and pepper, and sauté for 5-7 minutes, until the vegetables are soft and starting to turn golden.
Add the Aromatics and Seasonings: Stir in the minced garlic and taco seasoning, cooking for about 30 seconds until fragrant.
Combine Ingredients: Add the corn, black beans, and tomato sauce to the pan, followed by the cooked ground beef. Stir well to combine and cook for 2-3 minutes, until the mixture is heated through. Adjust seasoning with more salt and pepper if needed.
Stuff the Mushrooms: Spoon the taco meat mixture into the prepared mushroom caps, generously topping each with shredded cheddar cheese.
Bake: Place the baking sheet in the preheated oven and bake for 15 minutes, or until the cheese is melted and the mushrooms are tender. For an extra touch, broil for 1-2 minutes to brown the cheese, if desired.
Garnish and Serve: Remove from the oven and garnish with fresh herbs such as thyme or oregano, if desired. Serve hot.

Notes

Substitutions: Substitute ground beef with ground turkey or chicken for a lighter version. Use vegan cheese and omit the meat for a vegetarian option.
Cooking Tips: Ensure the mushrooms are thoroughly cleaned and dried before stuffing to avoid excess moisture. Adjust the broiling time to achieve your preferred level of cheese browning.
Nutritional Information: This dish is rich in protein and fiber, thanks to the ground beef, beans, and vegetables, making it a balanced and nutritious meal.