Cheesy, low carb and delicious- these taco stuffed mushrooms are full of flavor – and they are naturally grain and gluten free!
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!
Looking for more low carb dinner ideas? Check out some of my faves:
Taco Stuffed Mushrooms
- 2 portobello mushroom , stems removed
- 1/2 cup beef, taco meat, leftover is fine, optional
- 1 cup cheddar cheese
- 1/2 cup pico de gallo
- Preheat oven to 350.
- Add toppings in 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.
Amount Per Serving:Calories: 415 Saturated Fat: 16g Cholesterol: 99mg Sodium: 794mg Carbohydrates: 11g Fiber: 1g Sugar: 7g Protein: 25g
Need more delicious low carb taco ideas?
Try my FAVORITES-