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Taco Stuffed Portobello Mushrooms

For All Stages of the ITG Diet Plan.

Difficulty
Category:  Main Dishes , Recipes For Step 3  - 
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Ingredients

For 6 Servings(s) ()

Recipe

  • 1 dash(es) cayenne pepper (optional)
  • 3 tablespoon(s) extra virgin olive oil
  • 6 Large Portobello mushrooms, cleaned with stems and gills removed
  • 1 tablespoon(s) minced garlic
  • sea salt and pepper to taste
  • 0.75 cup(s) Shredded sharp cheddar cheese (Step 3 Only)
  • 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

  1. 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.
  2. 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.
  3. Drain beef and return it to the pan over the heat. Add cumin, cooked garlic, optional dash of cayenne pepper and water.
  4. Stir until water has evaporated. Add the Step 3 cheese and salsa mixture until it melts into beef.
  5. 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.
  6. Serve immediately with a sprinkling of chopped cilantro.
  7. Photo Credit: Willow Bird Baking
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