INGREDIENTS:

  • 3 portobello (baby bella) mushrooms
  • 2 oz 90/10 ground beef, cooked
  • 1/2 small white onion, chopped
  • 1 tomato, chopped
  • 1/2 jalapeno pepper, seeded and diced
  • 1 bunch cilantro, chopped
  • 2 oz avocado
  • 1/4 cup shredded Mexican blend cheese

PREP:

Cook ground beef in a non-stick pan on the stove to desired temperature (I like to undercook mine a bit because it will continue to cook once you place the stuffed mushrooms into the oven). Preheat oven to 375°. Chop the onion, tomato and jalapeño and mix together in a bowl. After rinsing your mushrooms, turn them upside-down remove center to create your mushroom bowl :) Add mixture in bowl to each mushroom and sprinkle cheese on top (you can add the cheese to the bowl mixture, too). Bake for 20-25 minutes and add diced avocado and cilantro to each mushroom after baking.

TOTAL MACROS:

38g P // 9g C // 18g F // 6g fiber // 2g sugar