Easy Beef Taco Stuffed Portobello Mushrooms – No Cheese
Balanced Low-Cal and Low-Carb Meal, Perfect for a Bone Broth Diet or Weight Management – 281 calories and 8g carbs
Easy Beef Taco Stuffed Portobello Mushrooms – No Cheese. Craving the bold flavors of tacos without the carbs? These Easy Beef Taco Stuffed Portobello Mushrooms are a game-changer for anyone on a low-calorie, low-carb bone broth diet. Juicy portobello mushroom caps serve as a wholesome, nutrient-packed base, stuffed with perfectly seasoned ground beef, fresh tomato, creamy avocado, and vibrant cilantro, creating a delicious and satisfying meal.
Not only are these stuffed mushrooms full of flavor, but they’re also packed with nutritional benefits. The portobello mushrooms provide essential nutrients like selenium, potassium, and B vitamins while being low in calories. Ground beef offers a high-protein boost to fuel your muscles, while avocado adds heart-healthy fats and fiber to keep you feeling full and energized. The fresh tomato delivers a dose of antioxidants, including lycopene, and cilantro adds a pop of flavor along with additional vitamins.
This easy recipe is a great way to enjoy your favorite taco-inspired ingredients while supporting your health and wellness goals. Perfect for a quick dinner or meal prep, it’s a satisfying dish you can feel good about!
Easy Beef Taco Stuffed Portobello Mushrooms – No Cheese
Easy Beef Taco Stuffed Portobello Mushrooms – No Cheese
thank you All Recipes
Makes 2 servings – 281 calories, 8g carbs
INGREDIENTS – FOR THE BEEF
1 tbs olive oil
1/4 onion, diced
1/2 lb ground beef
1/4 tsp chili powder
1/4 tsp ground cumin
1/4 tsp paprika
1/4 tsp chili pepper flakes
1/2 tsp salt
1/4 tsp black pepper
FOR THE MUSHROOMS
2 portobello caps
2 tbs olive oil
salt + pepper to taste
1 tomatoes
1/2 avocado, diced
1 tbs fresh cilantro, chopped
INSTRUCTIONS
In a large skillet, over medium high heat, cook your onion until translucent, about 3 minutes. Then add the ground beef – breaking up the meat until its totally browned, then drain the fat from the pan. Add the spices to the meat and stir to combine. Add 1/4 cup hot water and stir. Reduce heat to low and simmer for 10 minutes.
Assembly:
Drizzle the portobello caps with the olive oil and season both sides with salt and pepper to taste. Heat a grill pan on high and cook the caps 5-6 minutes per side or until fork tender (some caps are thicker than others). Evenly divide the beef taco mixture between the caps and cover with a lid for 2 minutes. Serve with salted tomato and avocado and garnish with chopped fresh cilantro.
This meal can be eaten on the Bone Broth Diet, the 80/20 Bone Broth Lifestyle Plan for weight management, or if you’re counting calories and carbs. If you’re looking for more low calorie low carb dinner dishes, check our the DINNER RECIPE link.
If you’re interested in on going on this 21 day Bone Broth Diet and want to make your own meals, I can send you the PDF’s for the YES and NO FOODS allowed on the diet. Just let me know where to send them
