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Stuffed Portobello Mushrooms

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Stuffed Portobello Mushroom

Here’s a low carb twist for your Taco Tuesday… fiesta inspired stuffed Portobello mushrooms. This recipe can be used as an entrée, or as a fun, crowd pleasing appetizer. Mushrooms are filling, a great source of extra protein! Can’t find baby bellas? Super-size it with large Portobello caps. Have too much stuffing to fit in your mushrooms? That’s ok… throw the extras on the bottom of the baking dish and serve on the side. Happy eating! 

Recipe and photography by Heather Dahlenburg 

  • 3 Baby Bella Mushrooms (Medium Size)
  • 1/2 Onion (Diced )
  • 1 Tomato (Diced )
  • 2 oz 90% lean ground beef (Browned )
  • 1/2 Jalapeno Pepper (Seeded and diced )
  • 1/4 cup Reduced fat shredded Mexican Cheese Blend
  • 30 g Avocado
  • Cilantro
  • Salt and pepper (to taste )
  1. Preheat oven to 375 degrees 

  2. Brown ground beef in medium-sized pan (*)

  3. Dice tomato, onion and jalapenos and mix in bowl with ground beef 

  4. Wash mushrooms, then remove stem and gills from caps to create mushroom bowl 

  5. Add beef and vegetable mixture to each mushroom cap

  6. Top with shredded cheese

  7. Bake for 20-25 minutes, or until cheese is melted

  8. Add avocado and cilantro to each mushroom after baking

    *Tip: If you slightly undercook the beef, it will finish cooking while baking

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2017-11-22T13:31:43+00:00 November 14th, 2017|Entrees, Free Recipe, Nutrition, Snacks|0 Comments

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