Description
Taco Stuffed Mushrooms are a low carb, gluten free appetizer made with seasoned ground beef, cheddar cheese, and pico de gallo baked inside tender portobello caps.
Ingredients
2 large portobello mushroom caps, stems removed
1 teaspoon olive oil
1/2 cup cooked ground beef seasoned with taco spices
1 cup shredded cheddar cheese
1/2 cup pico de gallo
Optional toppings: chopped fresh cilantro or extra salsa
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Lightly brush the mushroom caps on both sides with olive oil and place them on the prepared baking sheet.
3. Spoon the taco-seasoned beef evenly into the center of each mushroom cap.
4. Top with pico de gallo, then sprinkle the shredded cheddar cheese over each one.
5. Bake for about 15 minutes, or until the mushrooms are tender and the cheese is fully melted and bubbly.
6. Remove from the oven and add optional toppings if desired. Serve warm and enjoy.
Notes
For best results, use firm portobello caps. You can assemble the mushrooms ahead of time and refrigerate until ready to bake. Add fresh garnishes after baking for optimal flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizers & Snacks
- Method: Baked
- Cuisine: American