Ground Beef Taco Stuffed Portobello Mushrooms

Step 1

Preheat oven to 375°F.

Step 2

Clean mushroom caps: Remove stems from mushrooms and use a spoon to scrape out the gills. Arrange mushroom caps on a baking sheet, brush with olive oil and season with salt and pepper. Set aside.

Step 3

In a sauté pan over medium heat, brown the ground beef. When beef is cooked, remove from pan and drain fat.

Step 4

Add 1 tablespoon olive oil. When hot, add the onions and bell peppers, season with salt and pepper. Sauté until they have released their water and water has evaporated, and they are soft and starting to turn golden. 5-7 minutes

Step 5

Add the garlic and taco seasoning, sauté for 30 seconds. Add the corn and black beans, tomato sauce, and the cooked ground beef back into the pan, stir to combine. Cook until 2-3 minutes or until beef is warmed through. Taste and season with more salt and pepper if needed.

Step 6

Spoon taco meat mixture into the mushrooms, top with shredded cheese.

Step 7

Bake for 15 minutes, or until cheese is melted and mushrooms are tender. Finish under the broiler for 1-2 minutes to brown cheese, if desired. Garnish with fresh herbs such as thyme and oregano if desired.