Cheesy, low carb and delicious- these taco stuffed mushrooms are full of flavor – and they are naturally grain and gluten free!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
Delicious Taco Stuffed Mushrooms
I am a total carb-aholic.
It doesn’t matter what it is- chips, cheese, starches, breads…. give me carbs, and I’m a happy girl.
But my waistline is a lot happier when I cut them back- and I’m trying to re-introduce a lower carb diet, so I’m back to coming up with interesting meals to add to my repertoire.
Now- never fear fellow carb-aholics- I’m not going to eliminate them completely anytime soon- but I am trying to up my game a bit and eat some lower carb options as well.
One of my favorite things to eat (and keep myself interested in a diet) are tacos.
But let’s face it, other than scooping taco bowls over salad (which is still my favorite meal, ever) there aren’t a ton of ideas for eating tacos without, you know, carbs.
I decided to take another favorite- stuffed mushrooms- and put a taco-loving twist on them!
I think you’ll agree, these super-simple “tacos” are amazing!
Other Delicious Diet Friendly Favorites
Looking for more low carb dinner ideas? Check out some of my faves:
Taco Stuffed Mushrooms Recipe
If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Please also help me share on facebook and pinterest!
CONNECT WITH SWEET C’S!
Be sure to follow me on social media, so you never miss a post!
Facebook | Twitter | Youtube | Pinterest | Instagram
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!
Cheesy, low carb and delicious- this taco stuffed mushroom is full of flavor and is naturally grain and gluten free!
- 2 portobello mushroom , stems removed
- 1 tsp olive oil
- 1/2 cup pre-cooked beef taco meat
- 1 cup cheddar cheese
- 1/2 cup pico de gallo
- Preheat oven to 350, line a baking tray.
- Spread olive oil on the tops and bottoms of the mushroom caps.
- Add pico de gallo, taco met, and cheddar cheese to the middle of the two mushroom caps.
- Bake for 15 minutes, or until cheese is bubbly and melted.
- Top with cilantro, more pico de gallo, or salsa.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra expense to you.
Amount Per Serving Calories 529Total Fat 34gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 13gCholesterol 132mgSodium 928mgCarbohydrates 18gFiber 3gSugar 4gProtein 39g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.