You’ll love this twist on tacos! My Vegetarian Taco Stuffed Mushrooms recipe is a keeper.
You may have seen on Instagram that the entire family came down with the flu late Thursday after I wrote my Friday post about having a great week. It’s been pretty scary with the boys being so young, but I think we’re over the worse of it. I did start feeling a little sick Sunday, but I think my flu shot and Tamiflu are keeping it from being too bad. We’re going back to the doctor today and I’ll post an update on how everyone is doing on Instagram tomorrow and on the blog Wednesday and Friday. Thanks to everyone who sent prayers and well wishes. I really appreciate it.
Before we got sick I put together this new recipe to share with y’all today! It is so good and I hope you will try it.
The Hubs and I really enjoy eating mushrooms. This Lightened Up Spinach and Cheese Stuffed Mushroom recipe is on regular rotation in my house. I always know that when I include mushrooms in a vegetarian recipe, the Hubs is less likely to miss the meat too. Mushrooms have that hearty, meaty texture and flavor that are the perfect plant-based substitute.
Since we love stuffed mushrooms so much I decided to try a different twist on them. This version uses all my favorite Mexican flavors and stuffs them into pretty portobello mushroom caps. The filling is kind of like tacos… so I’m calling them a Vegetarian Taco Stuffed Mushrooms recipe. These babies look fancy but are really an easy and totally delish meal that’s perfect for a weekday or weeknight dinner. You can make this entire meal in 30 minutes so don’t forget to pin it for later.Easy, Healthy & Low Carb! Vegetarian Taco Stuffed Mushrooms from Running in a Skirt
Why You’ll Love my Vegetarian Taco Stuffed Mushrooms recipe…
These mushrooms are packed with flavor and all sorts of taco goodness. The filling is a delicious combination of black beans, bell pepper, onion, and quinoa. It’s seasoned with my Homemade Taco Seasoning blend which perfectly brings out the flavors.
The combination of black beans and quinoa gives this dish lots of easy plant-based protein which helps make this dinner hearty and healthy.
To make the Vegetarian Taco Stuffed Mushrooms recipe you first stuff the cleaned portobello mushrooms caps with the taco filling mixture and top with cheese. Next you bake them in the oven until tender. The cheese will get nice and melted on top.
THEN you get to top your “taco” with your favorite toppings. For the photo, I went with a nice pile of perfectly ripe guacamole, fresh tomato, and cilantro but you could also use fresh pico, salsa, jalapeno, onions or plain greek yogurt/ sour cream.
Anything you’d normally top a Mexican dish with would be great here. Even a squirt of lime would be fabulous.
This Vegetarian Taco Stuffed Mushrooms recipe is piled high with so much flavor. The rich meaty portobello pairs perfectly with the black beans, quinoa, cheese and toppings. It’s very filling, fun and tasty. Plus trying out another 30 minute meal is never a bad idea.
I hope you enjoy these babies as much as I do!
- Vegetarian Crock Pot Taco Soup
- Crock Pot Lentil and Quinoa Tacos
- Sheet Pan Vegetarian Fajitas
- Roasted Vegetable Enchiladas
Like my Vegetarian Taco Stuffed Mushrooms recipe? Pin this!
Easy, Healthy & Low Carb! Vegetarian Taco Stuffed Mushrooms from Running in a Skirt
This low carb Vegetarian Taco Stuffed Mushrooms recipe is the perfect healthy meal!
- 2 large portobello mushroom caps
- 1 teaspoon olive oil
- 1/2 cup bell pepper chopped
- 1/2 cup onion chopped
- 1/2 cup black beans rinsed and drained from a can
- 1/4 cup cookied quinoa
- 1 teaspoon Homemade Mexican Spice Blend *
- 1/4 cup Mexican blend cheese
- toppings: guacamole, green onions and cilantro
- salt and pepper to taste
Preheat the oven to 425 degrees. **
In a skillet over medium heat saute the onion and bell pepper in the olive oil until soft. Add the black beans, quinoa, spice blend and salt and pepper to taste.
Carefully remove the stems and wipe the mushroom caps clean. Scoop out the gills with a spoon. Place the mushrooms on a foil covered baking sheet or baking dish.
Stuff the mushrooms with the black bean mixture. Top with the cheese.
Bake for 10-15 minutes until the cheese is melted.
Top with the guacamole, green onions, and cilantro.
Try my recipe for Homemade Mexican Spice Blend!
**You can also grill these!
Thanks for stopping by today! I’ll be back Friday with this month’s Currently.
Have you ever stuffed mushrooms?