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Portobello mushrooms are not only delicious but also packed with health benefits, making them a star ingredient in this recipe. These large, meaty mushrooms are low in calories while being rich in dietary fiber, making them an excellent choice for those looking to maintain or lose weight. Furthermore, they are a good source of essential vitamins and minerals, including B vitamins, selenium, and potassium, which contribute to overall health and wellness.

Mini Taco Stuffed Portobellos

Discover a deliciously healthy twist on taco night with Mini Taco Stuffed Portobellos! This recipe combines the meaty richness of Portobello mushrooms with savory taco fillings, offering a satisfying meal that's both nutritious and indulgent. Packed with flavor and versatility, these stuffed mushrooms cater to various dietary preferences, making them perfect for family gatherings or cozy nights in. Enjoy the delightful blend of textures and vibrant ingredients in this creative, guilt-free dish!
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Ingredients
  

8 medium Portobello mushrooms

1 pound ground turkey or beef

1 tsp taco seasoning

1 cup canned black beans, rinsed and drained

1 cup corn, frozen or canned

1 cup diced tomatoes (fresh or canned)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup shredded cheddar cheese

½ cup sour cream or Greek yogurt

¼ cup fresh cilantro, chopped

1 lime, juiced

Salt and pepper to taste

Olive oil for drizzling

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Prepare the Mushrooms: Gently remove the stems from the Portobello mushrooms and scoop out the gills using a spoon. Brush the caps lightly with olive oil and place them on a baking sheet, gill side up. Sprinkle salt and pepper on top.

      Cook the Filling: In a large skillet over medium heat, add a drizzle of olive oil. Sauté the chopped onion and minced garlic until translucent, about 3-4 minutes.

        Add the Meat: Increase the heat to medium-high and add the ground turkey or beef. Cook until browned, breaking it up as you go. Stir in the taco seasoning and continue to cook for another 2-3 minutes.

          Mix in the Vegetables: Add the black beans, corn, and diced tomatoes to the skillet. Mix well and cook for another 5 minutes to heat through. Adjust seasoning with salt and pepper as needed.

            Stuff the Mushrooms: Spoon the filling evenly into each Portobello cap. Top generously with shredded cheddar cheese.

              Bake the Stuffed Mushrooms: Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.

                Garnish and Serve: Once baked, remove the mushrooms from the oven and drizzle with fresh lime juice. Serve warm, garnished with a dollop of sour cream or Greek yogurt and a sprinkle of chopped cilantro.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4