Taco Stuffed Portobello Mushrooms
For All Stages of the ITG Diet Plan.
Difficulty
Share this recipe
Ingredients
For 6 Servings(s) (
)
Recipe
- 1 tablespoon(s) minced garlic
- 1 dash(es) cayenne pepper (optional)
- 3 tablespoon(s) extra virgin olive oil
- 6 Large Portobello mushrooms, cleaned with stems and gills removed
- 0.75 cup(s) Shredded sharp cheddar cheese (Step 3 Only)
- sea salt and pepper to taste
- 4 tablespoon(s) salsa (Step 3 only, use diced tomato for Step 1)
- 1 pound(s) lean ground beef, chicken or turkey
- 1 cumin (Step 3, 1 packet Taco Seasoning)
- 0.25 cup(s) water
- 0.25 cup(s) chopped cilantro for topping (optional)
Taco Stuffed Portobello Mushrooms Directions
- Preheat the oven to 375 degrees F. Brush each mushroom with olive oil and salt and pepper both sides. Place them on a foil-lined baking sheet and roast for 10 minutes as you prepare the stuffing.
- Place the salsa (or diced tomatoes), and cheddar cheese (Step 3 Only) in a medium bowl. In a skillet over medium-high heat, brown garlic and set aside, then brown ground beef.
- Drain beef and return it to the pan over the heat. Add cumin, cooked garlic, optional dash of cayenne pepper and water.
- Stir until water has evaporated. Add the Step 3 cheese and salsa mixture until it melts into beef.
- Flip each mushroom and fill them with the beef mixture. Top with a little extra cheddar cheese in Step 3 and bake for 5-10 minutes, until the mushrooms are tender but still holding their shape.
- Serve immediately with a sprinkling of chopped cilantro.
- Photo Credit: Willow Bird Baking
