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Cheesy, low carb and delicious- these taco stuffed mushrooms are full of flavor – and they are naturally grain and gluten free!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
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:
Also try, Low Carb Slow Cooker Eggplant Lasagna, Low Carb Squash Stroganoff, Shrimp and Snapper Fajita Lettuce Wraps, Low Carb Cheesy Taco Bowls and Slow Cooker Chicken Taco Bowls!
Taco Stuffed Mushrooms Recipe
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Taco Stuffed Mushrooms
Equipment
Ingredients
- 2 portobello mushroom, stems removed
- 1 tsp olive oil
- ½ cup pre-cooked beef taco meat
- 1 cup cheddar cheese
- ½ cup pico de gallo
Instructions
- 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.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
