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Mexican Vegetarian Taco Stuffed Mushrooms

Vegetarian Taco Stuffed Mushrooms recipe

This low carb Vegetarian Taco Stuffed Mushrooms recipe is the perfect healthy meal!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner, Lunch
Cuisine American, Mexican
Servings 2 people
Calories 188 kcal


  • 2 large portobello mushroom caps
  • 1 teaspoon olive oil
  • ½ cup bell pepper, chopped
  • ½ cup onion, chopped
  • ½ cup black beans, rinsed and drained from a can
  • ¼ cup cooked quinoa
  • 1 teaspoon Homemade Mexican Spice Blend *
  • ¼ 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!


Calories: 188kcalCarbohydrates: 25gProtein: 11gFat: 6gSaturated Fat: 2gCholesterol: 9mgSodium: 121mgPotassium: 635mgFiber: 7gSugar: 6gVitamin A: 1248IUVitamin C: 51mgCalcium: 181mgIron: 2mg
Keyword Vegetarian Taco Stuffed Mushrooms recipe
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!