Taco Stuffed Portabello Mushrooms that Won't Bust Your Waistline

May 27, 2016

Most weekend barbecue celebrations are filled with waistline busting foods like creamy dips with chips, mayo-based potato salads, fatty hot dog and cheeseburgers. But a fun cookout doesn't have to mean noshing on celery and carrots sticks. In Simply Well: An Everyday, Healthy Cookbook you'll find delicious recipes that will make you feel like you're splurging but instead are healthy and guilt-free! The cookbook is from Medifast, but you don't have to be on a Medifast diet to enjoy the healthy and delicious recipes. It's for anyone who wants to eat right and be healthy. We love these delicious Taco Stuffed Portobello Mushrooms. Each mushroom cap contains a blend of lean ground beef, onion, poblano pepper, garlic, tomatoes, and seasonings, then topped with reduced-fat cheddar cheese. They're baked up

Taco Stuffed Portabellos
Courtesy of Medifast's new Simply Well: An Everyday, Healthy Cookbook

Prep time: 10 minutes
Cook time: 15 minutes
Yield: 4 servings
1 Lean    3 Green    2 Condiments

4 large portabello mushroom caps  

1 lb 90 – 94% lean ground beef

2 Tbsp chopped onion

¼ cup diced poblano pepper

1 clove garlic, minced

1, 14.5-oz can diced tomatoes

½ tsp cumin

1 tsp chili powder

½ tsp dried parsley

¼ tsp salt

¼ tsp ground pepper

1 cup shredded, reduced-fat cheddar cheese, divided

Step 1.  Preheat broiler on low. Remove stems, and gently scrape out the gills from the underside of the mushroom cap and discard. Rub olive oil onto mushrooms and place on a baking sheet. Broil until tender, about 4 to 5 minutes. Remove from oven and set aside until ready to stuff.

Step 2.  Meanwhile, cook beef with onion, pepper, and garlic in a large skillet until brown over medium-high heat. Reduce heat, add tomatoes and spices, and simmer for 10 minutes.

Step 3.  Divide the mixture into four portions, and then scoop one portion into each mushroom cap (serve any excess filling alongside the mushroom). Sprinkle one ounce of cheese on top of each mushroom.

Step 4.  Pop the mushrooms back in the oven and cook until the cheese has melted. Remove from oven and enjoy!

Editorial disclosure: this is not a paid endorsement for Medifast. Foodista received no payment or product for this post.

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