Taco Stuffed Mushrooms

Cheesy, low carb and good- these taco stuffed mushrooms are full of flavor – and they are naturally grain and gluten free!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Good Taco Stuffed Mushrooms

We are a total carb-aholic.

It doesn't matter what it is- chips, cheese, starches, breads…. give us carbs, and we're a happy girl.

But our waistline is a lot happier when we cut them back- and we're trying to re-introduce a lower carb diet, so we're back to coming up with interesting meals to add to our repertoire.

Now- never fear fellow carb-aholics- we're not going to eliminate them completely anytime soon- but we are trying to up our game a bit and eat some lower carb options as well.

One of our favorite things to eat (and keep myself interested in a diet) are tacos.

But let's face it, other than scooping taco bowls over salad (which is still our favorite meal, ever) there aren't a ton of ideas for eating tacos without, you know, carbs.

We decided to take another favorite- stuffed mushrooms- and put a taco-loving twist on them!

We think you'll agree, these -simple “tacos” are good!

Other good Diet Friendly Favorites

Looking for more low carb dinner ideas? Check out some of our faves:

Also try Low Carb Slow Cooker Eggplant LasagnaLow Carb Squash StroganoffShrimp and Snapper Fajita Lettuce Wraps Low Carb Cheesy Taco Bowls and Slow Cooker Chicken Taco Bowls!

Taco Stuffed Mushrooms Recipe

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Ingredients

• 2 portobello mushroom, stems removed
• 1 tsp olive oil
• ½ cup pre-cooked beef taco meat
• 1 cup cheddar cheese
• ½ cup pico de gallo

Method

1. Preheat oven to 350, line a baking tray.
2. Spread olive oil on the tops and bottoms of the mushroom caps.
3. Add pico de gallo, taco met, and cheddar cheese to the middle of the two mushroom caps.
4. Bake for 15 minutes, or until cheese is bubbly and melted.
5. Top with cilantro, more pico de gallo, or salsa.
6. Enjoy!