Taco-Stuffed Portobello Mushrooms with Avocado Crema

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

Large Portobello mushrooms filled with seasoned beef taco meat, topped with melted cheese and served with a smooth avocado crema for a low-carb twist on classic tacos. This Mexican-inspired beef recipe (low carb), ready in about 35 minutes, pairs large Portobello mushroom caps, ground beef, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4, stems removed and cleaned large Portobello mushroom caps
• 1 lb (85% lean) ground beef
• 1 tbsp olive oil
• 1 small, finely diced onion
• 2 tbsp taco seasoning
• 1/2 tsp garlic powder
• 1 tsp chili powder
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 cup shredded cheddar cheese
• 1, peeled and pitted ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 2 tbsp water
• 2 tbsp chopped, for garnish fresh cilantro

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Instructions

1. Step 1: Preheat the oven to 400°F. Brush 4 large Portobello mushroom caps with 1 tbsp olive oil and place gill side up on a baking sheet.
2. Step 2: In a skillet over medium heat, sauté 1 small finely diced onion in 1 tbsp olive oil for 3 minutes until soft. Add 1 lb ground beef, 2 tbsp taco seasoning, 1/2 tsp garlic powder, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, breaking up the meat, for 7-8 minutes until browned and cooked through.
3. Step 3: Divide the seasoned beef mixture evenly among the mushroom caps. Sprinkle 1 cup shredded cheddar cheese over the top of each.
4. Step 4: Bake in the preheated oven for 15 minutes until mushrooms are tender and cheese is melted and bubbly.
5. Step 5: Meanwhile, prepare the avocado crema by blending 1 ripe avocado, 1/4 cup sour cream, 1 tbsp lime juice, 2 tbsp water, and the remaining 1/2 tsp salt and 1/4 tsp black pepper until smooth.
6. Step 6: Remove mushrooms from the oven, drizzle with avocado crema, and garnish with 2 tbsp chopped fresh cilantro. Serve warm as a satisfying low-carb taco alternative.