Taco-Stuffed Portobello Mushroom Caps

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Taco-Stuffed Portobello Mushroom Caps

  • Spicy

These delicious low-carb stuffed Portobello mushroom caps deliver a ton of great flavor!

  • 30 minutes
  • Serves 6
  • Medium



These delicious low-carb stuffed Portobello mushroom caps are really easy to make and deliver a ton of great flavor. Taco Tuesday will never be the same!

To prepare the mushroom caps, gently remove stems by hand. Then, scoop out the gills with a spoon and discard. This will give you more room to add your toppings, plus it will remove the residual grit that can sometimes accumulate there.

For the taco seasoning, you can use either your favorite prepared blend or make up a batch of this super easy homemade version (see below for taco seasoning recipe) that can be stored in an airtight container for up to six months.

Yield: 6 servings
Total Prep Time:
30 minutes


6 large Portobello mushroom caps, stems and gills removed
3 T. extra virgin olive oil
1 lb. ground beef
2–3 T. taco seasoning* (see below)
½ c. water
10 oz. four cheese Mexican-blend, finely shredded
4 green onions, green part only, finely sliced
½ pint grape tomatoes, washed and cut in quarters
1 avocado, seed and skin removed, cut into small chunks

Sides (optional)

Homemade Taco Seasoning Mix

This recipe only takes a couple minutes to put together and costs less than buying pre-packaged taco seasoning. It also has less salt and no artificial additives or preservatives.


2 T. chili powder
1 T. ground cumin
1 t. ground coriander
2 t. garlic powder
½ t. crushed red pepper flakes
1 t. smoked paprika
1 t. salt
2 t. black pepper

Combine all ingredients in an airtight container and shake well to combine. Use 2 – 3 tablespoons per pound of ground beef (use more or less according to individual taste preferences).

This recipe can also be made in larger batches. Store unused amounts in an air tight container for up to 6 months.

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Let's get started with the delicious taco stuffed portobello mushrooms!

Preheat oven to 375 degrees.


Line a rimmed baking sheet with parchment paper. With a pastry brush, brush olive oil on outside of each mushroom cap, and around the interior and edges. Set finished caps on lined baking sheet and set aside.


Over medium-high heat, brown ground beef in a large skillet until no longer pink inside. Carefully drain off excess fat and return to heat.


Add 2-3 T. taco seasoning mix and ½ cup water to skillet. Stir to distribute taco seasoning evenly. Cook on medium-high heat for 5-7 minutes or until excess water cooks down, stirring occasionally. Remove from heat and cool for a couple of minutes.


Divide the seasoned beef among the 6 mushroom caps. Add approximately 1 oz. of shredded Mexican cheese to each cap and top with sliced green onions.


Place baking sheet on middle rack of oven and bake for approximately 15 minutes, until cheese is melted. Remove from heat and cool for a couple of minutes before serving.


To serve, top with chopped tomatoes, avocado, additional cheese, and green onions. For added crunch, serve with baked sweet potato chips.

Kayla Kaye

Hi, my name is Kayla. I enjoy cooking, and trying out delicious recipes from all over the world! I have many recipes to share with you!

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