Taco-Stuffed Portobello Mushroom Caps

Taco-Stuffed Portobello Mushroom Caps

 Taco-Stuffed Portobello Mushroom Caps Ingredients:

6 large Portobello mushroom caps, stems and gills removed
3 T. extra virgin olive oil
1 lb. ground beef
2–3 T. taco seasoning*
½ c. water
10 oz. four cheese Mexican-blend, finely shredded
4 green onions, green part only, finely sliced
½ pint grape tomatoes, washed and cut in quarters
1 avocado, seed and skin removed, cut into small chunks

Sides (optional)
salsa
guacamole

  • see bonus taco seasoning recipe below

Taco-Stuffed Portobello Mushroom Caps Directions:

Preheat oven to 375 degrees.

Line a rimmed baking sheet with parchment paper. With a pastry brush, brush olive oil on outside of each mushroom cap, and around the interior and edges. Set finished caps on lined baking sheet and set aside.

Over medium-high heat, brown ground beef in a large skillet until no longer pink inside. Carefully drain off excess fat and return to heat.

Add 2-3 T. taco seasoning mix and ½ cup water to skillet. Stir to distribute taco seasoning evenly. Cook on medium-high heat for 5-7 minutes or until excess water cooks down, stirring occasionally. Remove from heat and cool for a couple of minutes.

Divide the seasoned beef among the 6 mushroom caps. Add approximately 1 oz. of shredded Mexican cheese to each cap and top with sliced green onions.

Place baking sheet on middle rack of oven and bake for approximately 15 minutes, until cheese is melted. Remove from heat and cool for a couple of minutes before serving.

To serve, top with chopped tomatoes, avocado, additional cheese, and green onions. For added crunch, serve with baked sweet potato chips.

Notes re Taco-Stuffed Portobello Mushroom Caps:

These delicious low-carb stuffed Portobello mushroom caps are really easy to make and deliver lots of great flavor.

To prepare the mushroom caps, gently remove stems by hand. Next, scoop out the gills with a spoon and discard. This will give you more room to add your toppings, plus it will remove the residual grit that can occasionally accumulate there.

For the taco seasoning, you can use either your favorite prepared blend or make up a batch of this easy homemade version that can be stored in an airtight container for up to six months.

Yield: 6 servings
Total Prep Time: 30 minutes

  • Bonus taco seasoning recipe

 Homemade Taco Seasoning Mix

This recipe only takes a couple minutes to put together and costs less than buying pre-packaged taco seasoning. It also has less salt and no artificial additives or preservatives.

Ingredients:

2 T. chili powder
1 T. ground cumin
1 t. ground coriander
2 t. garlic powder
½ t. crushed red pepper flakes
1 t. smoked paprika
1 t. salt
2 t. black pepper

Combine all ingredients in an airtight container and shake well to combine. Use 2 – 3 tablespoons per pound of ground beef (use more or less according to individual taste preferences).

This recipe can also be made in larger batches. Store unused amounts in an air tight container for up to 6 months.

Stuffed Mushrooms

Stuffed Mushrooms

Stuffed mushrooms, a low fat recipe!

Stuffed Mushrooms Ingredients:

18 large mushrooms
1 tablespoon olive oil
1/4 cup onion, minced
1 clove garlic, minced
1/4 cup walnuts, finely chopped
1 shredded wheat biscuit, crushed
1 tablespoon Parmesan cheese, grated
pepper to taste
1/2 teaspoon paprika
1/8 teaspoon basil
1/8 teaspoon parsley
1/8 teaspoon oregano

Stuffed Mushrooms Directions:

Preheat the oven to 350 degrees. Clean mushrooms and wipe dry.

Remove stems and chop fine. Heat oil in a skillet over medium high
heat and saute chopped mushroom stems, onions, garlic and walnuts
until onion is tender. Remove from heat.

Stir in shredded wheat, cheese, basil, parsley, oregano, and pepper.
Stuff mushroom caps, packing mixture firmly. Arrange mushrooms in a
shallow baking dish and sprinkle tops with paprika.

Bake 20 to 25 minutes or until mushrooms are tender.

Mushroom and Parsley Soup

Mushroom and Parsley Soup

Mushroom and Parsley Soup Ingredients:

1 tbsp. butter
1 1/2 c. mushrooms, sliced
1 tbsp. olive oil
2 1/2 c. water
1 medium onion, chopped
2/3 c. milk
2 cloves garlic, minced
4 tbsp. fresh parsley, chopped
Salt and pepper

Mushroom and Parsley Soup Directions:

In a large saucepan, melt the butter. Cook onion and garlic until soft (about 5 minutes).
Add mushrooms and water and bring to a boil. Cook, covered, for about 10 minutes.
Remove pan from heat and add milk and parsley.

Marinated Mushrooms

Marinated Mushrooms

Marinated Mushrooms Ingredients:

1/3 cup water
1/4 cup cider vinegar
2 tablespoons vegetable oil
2 tablespoons olive oil
2 cloves garlic cloves, peeled
1 bay leaf
4 teaspoons minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 pound fresh mushrooms

Marinated Mushrooms Instructions:

In a bowl, combine the water, vinegar, oils, garlic, bay leaf, parsley and seasonings. Add mushrooms; toss to coat. Cover and refrigerate for at least 6 hours. Discard bay leaf. Serve with a slotted spoon.

Mushrooms are a light, nutrient packed vegetable with one large mushroom containing just 5 calories. They’re a great addition to grilled kebabs and by replacing some of the meat you eat with mushrooms, you can really lighten the caloric load of your meal at cookouts. As well as the low-calorie aspect, mushrooms are also nutritionally very dense and contain high levels of  nutrients.