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When it comes to satisfying your cravings for tacos, the Mini Taco Stuffed Portobellos offer a remarkably delicious and health-conscious alternative. This innovative dish transforms the classic taco experience by swapping out traditional taco shells for hearty Portobello mushrooms, creating a mouthwatering blend of flavors and textures. Not only does this recipe cater to taco lovers, but it also provides a nutritious option that fits seamlessly into various dietary preferences.

Mini Taco Stuffed Portobellos

Discover the delicious and healthy Mini Taco Stuffed Portobellos, a fantastic alternative to traditional tacos! Made by filling meaty Portobello mushrooms with a flavorful mix of ground turkey or beef, black beans, corn, and spices, this recipe is perfect for any meal occasion. Low in calories and packed with nutrients, they cater to various diets while satisfying your taco cravings. Elevate your dining experience with this satisfying, easy-to-make dish!
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Ingredients
  

6 large Portobello mushrooms, stems removed

1 lb ground turkey (or beef)

1 small onion, diced

2 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 packet taco seasoning

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheese (cheddar or Mexican blend)

2 tablespoons olive oil

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (for serving, optional)

Lime wedges (for serving, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper or lightly grease it with cooking spray.

    Prep the Portobellos: Clean the Portobello mushrooms with a damp paper towel. Remove the stems and gently scoop out a little of the gills using a spoon to create space for the filling. Drizzle the inside of each mushroom with a bit of olive oil and sprinkle with salt and pepper.

      Cook the Filling: In a large skillet over medium heat, add 2 tablespoons of olive oil. Once heated, add the diced onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.

        Add the Meat: Increase the heat slightly and add the ground turkey (or beef). Cook until browned, breaking it apart with a wooden spoon, about 6-8 minutes.

          Season: Stir in the taco seasoning, black beans, corn, and diced tomatoes. Mix well and allow the mixture to simmer for about 5 minutes, until heated through. Taste and adjust seasoning with salt and pepper as needed.

            Stuff the Mushrooms: Spoon the meat mixture generously into each Portobello mushroom cap, pressing down lightly. Top each stuffed mushroom with shredded cheese.

              Bake: Place the stuffed mushrooms on the prepared baking tray and bake in the preheated oven for about 20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.

                Garnish and Serve: Remove from the oven and garnish with fresh cilantro. Serve warm with a dollop of sour cream or Greek yogurt and lime wedges on the side for extra zest.

                  Prep Time, Total Time, Servings: 15 mins | 40 mins | 6 servings