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–+ servings
A stack of taco stuffed eggplants.
Print Recipe
4.50 from 4 votes

Taco Stuffed Mushrooms

Cheesy, low carb and delicious- this taco stuffed mushroom is full of flavor and is naturally grain and gluten free!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Keto Vegan
Cuisine: American
Keyword: easy baked tacos, keto, mushrooms, taco, vegan, vegetarian
Servings: 2
Calories: 529kcal
Author: Courtney O'Dell

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

Serving: 1g | Calories: 529kcal | Carbohydrates: 18g | Protein: 39g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 928mg | Fiber: 3g | Sugar: 4g