|Taco Stuffed Portobello Mushrooms|
Recipe by: Willow Bird Baking
Yield: 6 large mushrooms
6 large portobello mushrooms, cleaned with stems and gills removed
a few tablespoons olive oil (enough to brush over all mushrooms)
salt and pepper
1 (8-ounce) package cream cheese
1/4 cup shredded sharp cheddar cheese, plus extra for topping
3-4 tablespoons good salsa
1 pound ground beef
1 package taco seasoning (I highly recommend McCormick's Cheesy Taco)
1/4 cup water
chopped cilantro for topping (optional)
Preheat the oven to 375 degrees F. Brush each mushroom with olive oil and salt and pepper both sides. Place them on a foil-lined baking sheet and roast for 10 minutes as you prepare the stuffing.
Place the cream cheese, salsa, and cheddar cheese in a medium bowl. In a skillet over medium-high heat, brown the ground beef. Drain it and return it to the pan over the heat. Add the packet of taco seasoning and the water and cook, stirring, until the water has evaporated. Add the hot ground beef mixture to the bowl (which will melt the mixture a bit) and stir until the mixture is combined.
Flip each mushroom and fill its cup with the beef mixture. Top with a little extra cheddar cheese and bake for 5-10 more minutes, until the mushrooms are tender but still holding their shape. Serve immediately with a sprinkling of chopped cilantro.
To read the very teensy post this week (including an important request from me, ha) and see more photos, please head over to Willow Bird Baking!
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