As someone who grew up weary of mushrooms I'm always looking for new and fun ways to try them. This recipe swapped bell peppers for shrooms in the similar stuffed peppers recipe.
Feel free to add rice or quinoa to the mix but I prefer to serve it on the side and leave more room for the other delicious flavors in the mushroom.
This recipe makes about 2 mushrooms per serving depending on the size and depth of your mushrooms. Be careful when cleaning and scooping out the flesh in the mushrooms as they are delicate and could break easily!
Taco Stuffed Mushrooms
4 servings | Cook time: 20 minutes
Notes: This is enough filling to fill 8 mushrooms.
Ingredients:
20 oz lean ground beef
1 onion (100g), diced
1 large or 2 small bell peppers (200g), diced
1 large zucchini (200g), diced
1 tbsp low sodium taco seasoning
1/4 tsp salt
2 cloves garlic, minced
2-4 tbsp water
1/2 cup shredded cheese
1/2 cup salsa
8 portabella mushrooms, wiped clean, stems and gills removed
Directions:
Preheat oven to 400F.
Spray a large sauté pan with nonstick olive oil spray and heat over medium heat.
Add meat to cook breaking up as it browns. Once cooked add onion, bell peppers, zucchini, garlic, salt and taco seasoning and cook until the veggies are soft. If needed add in 2-4 tbsp water to deglaze the bottom of the pan.
Stir in salsa and cook until most of excess moisture has absorbed. Turn off heat.
Wipe down mushroom caps and use a spoon to carefully scoop out excess flesh in mushroom. Arrange mushrooms on a baking sheet.
Spray mushrooms with olive oil spray and season with salt and pepper. Divide taco filling evenly throughout the shells.
Bake for 10 min. Remove from oven and top mushrooms with cheese before returning to the oven for another 5 minutes to melt the cheese. Optional: finish by broiling for 2 minutes to brown the cheese slightly.
Serve warm, alongside rice and greens.
Screenshot/Printer Friendly Version:
Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.
Comments