The Low-Carb Taco-Stuffed Mushroom Caps

Are you a fan of tacos and mushrooms? Prepare your taste buds for a culinary adventure with the irresistible combination of taco-stuffed mushroom caps. This appetizer takes the essence of tacos and infuses it into earthy and tender mushrooms, resulting in a mouthwatering dish that will leave you craving more. Join us as we delve into the delectable world of taco-stuffed mushroom caps and discover why they deserve a spot on your menu.

Mushrooms, with their rich, earthy flavor and unique texture, serve as the perfect vessel for the vibrant taco-inspired filling. Whether you choose meat or vegetarian alternatives, the mushrooms provide a natural and healthy base that adds depth and complexity to the dish. With their low calorie and fat content, mushrooms offer a guilt-free indulgence that will satisfy even the most discerning palates

What makes taco-stuffed mushroom caps truly exceptional?

What makes taco-stuffed mushroom caps genuinely exceptional is the explosion of taco flavors that awaits you with each bite. The filling typically consists of well-seasoned ground meat or plant-based alternatives, combined with onions, garlic, bell peppers, and a medley of aromatic spices. Whether you prefer a hint of smokiness from the paprika or a kick of heat from the chili powder, you can customize the seasoning to suit your taste preferences.

This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.

Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 4-6 servings

Jump to:

• What makes taco-stuffed mushroom caps truly exceptional?
• Ingredients needed to make Taco Stuffed Mushroom
• How to make Taco-Stuffed Mushroom Caps
• Variations on the Taco-Stuffed Mushroom Caps recipe
• Storage for the Taco-Stuffed Mushroom Caps
• Top tips on making Taco-Stuffed Mushroom Caps
• Related
• Pairing
• The Low-Carb Taco-Stuffed Mushroom Caps

Ingredients needed to make Taco Stuffed Mushroom

• 3 T. extra virgin olive oil
• 6 large Portobello mushroom caps, stems and gills removed1 lb. lean ground beef
• 2–3 T. taco seasoning*
• ½ c. water
• 10 oz. four cheese Mexican-blend, finely shredded, divided
• 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

Homemade Taco Seasoning Mix

This Homemade Taco Seasoning Mix only takes a couple of 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).

How to make Taco-Stuffed Mushroom Caps

1. Preheat oven to 375° F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat.
   
2. With a pastry brush, brush olive oil on the outside of each mushroom cap, and around the interior and edges. Set finished caps on a lined baking sheet and set aside.
   
3. 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. 
4. Add 2-3 T. taco seasoning mix and ½ cup water to the 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.
   
5. Divide the seasoned beef among the 6 mushroom caps. Add approximately 1 oz. of shredded Mexican cheese to each cap and place the baking sheet on the middle rack of the preheated oven. Bake for about 15 minutes, or until cheese is melted. Remove from heat and cool for a couple of minutes before serving.
   
6. To serve, top with chopped tomatoes, avocado, remaining cheese, and green onions. Enjoy! 

Variations on the Taco-Stuffed Mushroom Caps recipe

Certainly! The beauty of taco-stuffed mushroom caps is their versatility and the opportunity to experiment with various flavors and ingredients. Here are a few variations you can consider:

1. Vegetarian/Vegan Option: Instead of using ground meat, substitute it with plant-based alternatives like crumbled tofu, tempeh, or textured vegetable protein (TVP). Season and cook the vegetarian filling similarly to the meat-based version, ensuring a well-balanced and flavorful mixture.
2. Seafood Twist: For seafood lovers, try incorporating cooked shrimp, crabmeat, or finely chopped fish into the filling. Enhance the flavors with ingredients like lime juice, cilantro, and a dash of Old Bay seasoning for a delightful seafood-inspired variation.
3. Cheesy Delight: While taco-stuffed mushroom caps typically include cheese, you can experiment with different types to add a unique twist. Consider using smoked Gouda, creamy goat cheese, or tangy feta instead of the usual cheddar or Monterey Jack. The cheese you choose will impart its distinct flavor and texture to the dish.
4. Spicy Kick: If you enjoy heat, elevate the spice level of your taco-stuffed mushroom caps. Add diced jalapenos, chipotle peppers in adobo sauce, or a sprinkle of cayenne pepper to the filling. You can also top them with a spicy salsa or drizzle with hot sauce before serving.
5. Mediterranean Fusion: Give your taco-stuffed mushroom caps a Mediterranean twist by using ingredients like feta cheese, diced tomatoes, black olives, and fresh herbs such as oregano and parsley. The combination of these flavors will create a delightful fusion that is both tangy and savory.
6. Asian-Inspired Flavors: Infuse an Asian flair into your taco-stuffed mushroom caps by using ingredients like ground chicken or pork seasoned with soy sauce, ginger, and garlic. Top them with sliced green onions, sesame seeds, and a drizzle of sriracha for an extra kick.

Remember, feel free to experiment and adapt the recipe according to your taste preferences and dietary needs. The possibilities are endless, allowing you to create a unique and personalized version of taco-stuffed mushroom caps. Enjoy the culinary exploration!

Storage for the Taco-Stuffed Mushroom Caps

Taco-stuffed mushroom caps can be stored in the refrigerator for up to 3 to 4 days. Here are some tips to ensure their freshness and quality during storage:

1. Allow them to cool: After baking the taco-stuffed mushroom caps, allow them to cool completely at room temperature before refrigerating. This helps prevent condensation and moisture buildup, which can affect the texture of the mushrooms.
2. Store in an airtight container: Transfer the cooled taco-stuffed mushroom caps to an airtight container or a sealable plastic bag. Make sure the container is properly sealed to prevent air exposure and maintain freshness.
3. Refrigerate promptly: Place the container with the stuffed mushrooms in the refrigerator as soon as possible after they have cooled. The refrigerator should be set at a temperature of 40°F (4°C) or below to ensure food safety.
4. Reheat properly: When reheating the stuffed mushroom caps, it's best to do so in the oven rather than the microwave. Preheat the oven to around 350°F (175°C) and warm the mushrooms for about 10-15 minutes or until heated through. This will help retain their texture and prevent them from becoming mushy.
5. Use your judgment: While the general guideline for refrigeration is 3 to 4 days, it's always important to use your judgment and consider the overall freshness and odor of the mushrooms. If they develop an off smell or show signs of spoilage, it's best to discard them.

By following these storage recommendations, you can enjoy leftover taco-stuffed mushroom caps within a few days while ensuring their taste and quality.

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