Easy Beef Taco Stuffed Portobello Mushrooms
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Recipe by Hungry Happens.
Ingredients
Scaled from 4. Cooking times barely change.
- ¼ tbsp olive oil33 cal
- ⅛ onion, (diced)6 cal
- ¼ lb ground beef284 cal
- a pinch of chili powder0 cal
- a pinch of ground cumin0 cal
- a pinch of paprika0 cal
- a pinch of chili pepper flakes0 cal
- 2 pinches of salt0 cal
- a pinch of black pepper0 cal
- 1 portobello capsnot counted
- ¾ tbsp olive oil99 cal
- salt + pepper (to taste)0 cal
- ⅛ cup shredded cheddar cheese31 cal
- ½ cup cherry tomatoes, (sliced in half)22 cal
- ¼ avocado, (diced)60 cal
- ½ tbsp fresh cilantro, (chopped)0 cal
Contains milk
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
1 ingredient we couldn't weigh, so the real figure is higher than this.
Method
- 01
In a large skillet, over medium high heat, cook your onion until translucent, about 3 minutes.
- 02
Next add the ground beef, and using a wooden spoon, break up the meat until its totally browned, then drain the fat from the pan.
- 03
Add the spices to the meat and stir to combine. Add 1/4 cup hot water and stir. Reduce heat to low and simmer for 10 minutes.
- 04
Drizzle the portobello caps with the olive oil and season both sides with salt and pepper to taste. Heat a grill pan on high and cook the caps 5-6 minutes per side or until fork tender (some caps are thicker than others).
- 05
Evenly divide the beef taco mixture between the caps and top with the cheddar. Cover with a lid until the cheese melts. Serve with salted tomato and avocado and garnish with chopped fresh cilantro.